The Weeknight Table

Ingredients (Grocery Store Aisles)

Dairy

• 1 cup (2 sticks) unsalted butter
• 2 large eggs

Baking Aisle

• 2¾ cups all-purpose flour
• 1 cup light brown sugar, packed
• ¾ cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 teaspoons vanilla extract
• 1 tablespoon cornstarch

Chocolate

• 10 ounces semi-sweet chocolate, roughly chopped
• 4 ounces dark chocolate, roughly chopped

Optional Finishing

• Flaky sea salt

---

Instructions

Start by browning one stick of the butter in a small saucepan over medium heat. As the butter foams, the milk solids will toast and turn deep golden brown, giving off a nutty aroma. Immediately transfer it to a large mixing bowl so it doesn’t continue cooking.

Add the remaining stick of cold butter to the browned butter and stir until completely melted. This cools the browned butter while bringing the total butter back to the proper amount.

Whisk in the brown sugar and granulated sugar until smooth. Add the eggs one at a time, followed by the vanilla, mixing until glossy and fully combined.

In a separate bowl, whisk together the flour, baking soda, cornstarch, and kosher salt.

Fold the dry ingredients into the wet ingredients just until no dry flour remains. Add the chopped semi-sweet and dark chocolate and gently fold everything together.

Cover the dough and refrigerate for at least 2 hours, but preferably overnight.

When ready to bake, preheat the oven to 375°F.

Scoop the dough into large 3-tablespoon portions and place them several inches apart on parchment-lined baking sheets. Press a few extra pieces of chopped chocolate onto the tops for bakery-style cookies.

Bake for 11–13 minutes, or until the edges are golden brown but the centers still look slightly underbaked.

Immediately after baking, use a large round cutter or bowl to gently swirl each cookie into a perfectly round shape if needed.

Sprinkle with flaky sea salt and allow the cookies to cool on the pan for 10 minutes before transferring to a cooling rack.

---