Ingredients
- 1/2 cup , plus 6 Tbsp 200g unsalted browned butter at room temperature
- 3/4 cup 150g lightly packed brown sugar
- 1 tsp pure vanilla extract
- 2 1/4 cups 270g all-purpose flour
- 1/2 tsp kosher salt
- 1 1/2 cups 180g bittersweet chocolate, chopped small (and/or nuts)
Instructions
- In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and vanilla on medium speed until just uniform, about 1 minute. Add the flour and salt and mix on medium-low speed until it just comes together. Stir in the chocolate.
- Form the dough into a 2-inch / 5cm thick log. Wrap in plastic* and refrigerate for at least an hour. You can do this step a couple of days in advance of baking or freeze for 1 month.
- Preheat the oven to 325°F / 165°C. Line baking sheets with parchment paper.
- Use a sharp, serrated knife to cut the log into slices 1/4 inch / 6mm thick and arrange the cookies on the prepared baking sheets. They won’t spread much but give them a little room just in case.
- Bake, one sheet at a time, in the middle of the oven for 12 to 14 minutes, until golden on the bottom. Cool the cookies until firm on the baking sheet and then move to a cooling rack.
Notes
*If you want perfectly round cookies, you can cut an empty paper towel tube down the long end, slip the plastic wrapped dough into the tube, secure it tightly with a rubber band or string and then refrigerate. This will keep the bottom rounded as it chills. (See video in Substack post.)
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