Ingredients: |
Ingredients: 1 c. salted butter, sliced
1-1/2 c. packed dark brown sugar
1/4 c. granulated sugar
1 large egg plus 1 large egg yolk, at room temperature
1 T. vanilla
1 T. plain whole milk Greek yogurt
2-1/4 c. flour
1 t. baking soda
1/2 t. salt
3/4 c. semisweet chocolate chips
3/4 c. milk chocolate chips or dark chocolate
Sea salt for topping
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Directions: |
Directions:Line baking sheet with parchment paper.
Brown the butter. (See recipe for this in Miscellaneous - double it.)
Mix brown butter, brown sugar, white sugar until well combined with a mixer for 1 minute.
Beat in egg, egg yolk, vanilla, and yogurt until mixture is smooth & creamy - it should look like a caramel sauce, about 1 minute.
In another bowl, whisk the flour, baking soda, and salt until well combined.
With mixer on low speed, slowly add dry ingredients to the wet one for 1 minute.
Add both types of chocolate chips & mix on slow speed until just incorporated into the dough. (Don't overmix!) Cover the bowl with plastic wrap and place in the frig for 10 minutes.
Use a medium cookie scoop or use 2 heaping tablespoons or your hands to form into balls. Place on prepared cookie sheet. Repeat with all cookie dough.
Cover balls with plastic wrap and refrigerate for a minimum of 2 hours and a maximum of 24 hours. Chilling the dough will allow the flavors to come together. the butter to solidify so that the cookies won't spread too much, & the sugar to concentrate into a rich butterscotch flavor. This is a MUST!!!
Heat oven to 350 degrees and plan on using the middle rack. Remove the dough from the fridge and allow them to soften for 15 minutes.
Transfer balls to prepared baking sheet with parchment paper, placing them 2" apart.
Bake until edges of cookies just begin to turn golden brown- about 9-11 minutes.
They will look a bit underdone in the middle but will continue to cook once they are out of the oven.
Cool 5 minutes and then transfer to wire rack to cool completely.
Sprinkle cookies with sea salt or kosher salt.
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