At our company's (ISPA, BedTimes & Sleep Savvy magazines) 2024 Christmas lunch, our Editorial Director, Beth English brought these cookies. I shared my stash with Gary & Eli. We all agreed - they are fantastic. Below is where Beth got the recipe. This recipe is different in that you melt the butter. The author (Tara) recommends mixing the batter by hand. I started that way and finished by using my electric mixer. She uses 3 Tablespoons of dough for each cookie. That was too hard to keep measuring so I weighed it. Three tablespoons of my dough weighed 1.8 ounces. That makes a big cookie. I made three sizes - 1.2 , 1.5, and 1.8 ounces. I topped half the cookies with Maldon's Sea Salt Flakes. They are very flavorful so be careful not to over salt the top. If you would like her blog on this recipe, go to: https://www.taraobrady.com/recipes-in-full/2019/5/1/tara-obradys-basic-great-chocolate-chip-cookies From the cookbook, Seven Spoons (Ten Speed Press and Appetite by Random House)

Ingredients

1 cup | 225 g unsalted butter, melted
3 1/4 cups | 415 g all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons medium-grained kosher salt
1 1/2 cups | 320 g packed light brown sugar
1/2 cup | 100 g granulated sugar
2 eggs
2 teaspoons vanilla extract
12 ounces | 340 g semisweet or bittersweet chocolate, chopped (I used chips)
Flaky sea salt, for sprinkling (optional)

Instructions

Preheat an oven to 360°F | 180°C. Line two baking sheets or sheet pans with parchment paper.
Makes 28 large cookies (using 3T or 1.8 oz of dough per ball) More if you make smaller cookies (1.2 or 1.5 ounces per ball)

In a medium saucepan over the lowest heat possible, melt the butter. There should be no sizzle, crackling or pops; let the butter ooze into liquid, without boiling, so minimal moisture is lost. Stir regularly, until the butter is almost completely melted. (This is a good time to chop the chocolate.)

In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

Pour melted butter into a large bowl, and then whisk in the sugars. The mixture may look to seize, but will relax with a few seconds of stirring. Add the eggs, one at a time, whisking briskly after each addition, but only to combine. Stir in the vanilla. Use a wooden spoon or silicone spatula to stir in the dry ingredients. Once mostly blended, fold the chocolate into the dough until the remaining flour is incorporated and the dough no longer looks dusty. Bring any stray ingredients up from the bottom of the bowl. Do not over mix.

If the dough seems warm or looks overly glossy, refrigerate for 5 minutes. Roll into balls using 3 tablespoons of dough for each. Arrange on the prepared pans, leaving 3 inches in between each. Sprinkle with sea salt, if using. Bake in the hot oven until the tops are cracked and lightly golden, yet still soft at the center, 10 to 12 minutes, rotating pan halfway through cooking. Leave the cookies on the sheet pan for 2 minutes, then transfer to a wire rack to cool. Continue shaping and baking cookies with the remaining dough, making sure to use a cold sheet pan for each batch.

Cookies can be kept at room temperature in an airtight container for up to 1 week.

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