Black and White Chocolate Chip Cookie

Instructions:

1. Brown the Butter:

In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring constantly, until the butter turns a golden brown and has a nutty aroma. This should take about 5-7 minutes. Remove from heat and let cool slightly.

2. Combine Wet Ingredients:

Transfer the browned butter to a large mixing bowl. Add both granulated and dark brown sugar, and whisk until well combined. Beat in the eggs, one at a time, followed by the vanilla extract, ensuring the mixture is well blended.

3. Dry Ingredients:

In a separate bowl, whisk together the flour, baking soda, and kosher salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined and no flour pockets remain.

4. Add Chocolate Chips:

Fold in the white and dark chocolate chips until evenly distributed throughout the dough.

5. Chill the Dough:

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes to 1 hour. This step helps in handling the dough and also enhances the flavor.

6. Preheat Oven and Prepare Baking Sheets:

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

7. Form Cookies:

Using a cookie scoop or spoon, form the dough into balls and place them on the prepared baking sheets, leaving enough space between each cookie for spreading.

8. Bake:

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.

9. Finishing Touch:

Immediately after taking them out of the oven, sprinkle the cookies with flaky sea salt, if desired. This will enhance their flavor.

10. Cool:

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Storage:

Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.

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