Video: [Claire Saffitz Makes CHOCOLATE CHIP COOKIES | Dessert Person - YouTube](https://www.youtube.com/watch?v=kPauR6tP_cg) # Ingredients - 2 sticks unsalted butter (8 oz / 227g), cut into tablespoons - 2 tablespoons heavy cream, half-and-half, or whole milk (1 oz / 28g) - 2 cups all-purpose flour (9.2 oz / 260g) - 2 teaspoons Diamond Crystal kosher salt (0.22 oz / 6g) - 1 teaspoon baking soda (0.21 oz / 6g) - 3/4 cup packed dark brown sugar (5.3 oz / 150g) - 3/4 cup granulated sugar (5.3 oz / 150g) - 2 large eggs (3.5 oz / 100g), cold from the refrigerator - 1 tablespoon vanilla extract - 5 ounces (142g) bittersweet chocolate disks, half coarsely chopped - 5 ounces (142g) milk chocolate disks, half coarsely chopped # Instructions 1. Brown the butter in a saucepan, stirring constantly to prevent burning. Aim for a dark but not burned butter. 2. Add heavy cream (or milk) to the browned butter to reintroduce some moisture. Let the mixture cool. 3. Mix equal amounts of brown sugar and granulated sugar into the cooled butter mixture. 4. Add the eggs one at a time, whisking until well incorporated. 5. Add vanilla extract and whisk until combined. 6. Mix the dry ingredients (flour, baking soda, kosher salt) in a separate bowl. 7. Combine the dry ingredients with the wet mixture. 8. Chop half of each type of chocolate and add all the chocolate (chopped and whole) to the dough. 9. Portion out the dough into balls using a two-ounce scoop or a quarter-cup measure. Place the dough balls on a baking sheet. 10. Optional: Place additional chocolate discs on top of the dough balls for a photogenic look. 11. Chill the dough in the refrigerator for at least 12 hours (up to 48 hours) to age the dough and improve texture and flavor. 12. Preheat the oven to 350°F (177°C). 13. Bake the cookies for 18 to 20 minutes, rotating the baking sheet halfway through. Look for a golden brown edge and a pale, slightly shiny center. 14. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to finish cooling. # Notes - 18 minutes in the oven from the fridge works great. Middle rack. - Might need longer from the freezer, unless you like the middle really gooey. - 19-20 minutes frozen works. - Quarter sheet pan: 2 cookies - Half sheet pan: 5 cookies - Don't cook all of them at once! Freeze the dough and cook them fresh when you want them.