If you only have one cookie in your arsenal, THIS is the one. It has everything! It’s salty and sweet, crispy and chewy, and gooey without being raw on the inside. (That comes from using big chunks of chocolate that melt into chocolate puddles throughout the XL cookies. And they even stay melty as the cookies cool.) After a quick rest post-baking, they firm up to have nice crisp edges. The brown butter is an extra step that's SO worth taking! It makes the cookies toasty and extra complex in flavor, tasting almost like butterscotch when combined with the milk chocolate. I love milk chocolate, but you can substitute dark chocolate if you really want to...but just trust that the flaky salt helps offset the sweetness.
2 sticks unsalted butter
2 cups flour (scooped and leveled in measuring cup)
1 teaspoon baking powder
1 teaspoon kosher salt
⅔ cup light brown sugar, packed
⅔ cup white sugar
1 tablespoon vanilla extract
12 ounces milk chocolate, chopped into 1-inch pieces, divided
+ Flaky sea salt, such as Maldon, for finishing
These choose-your-own-adventure colorful cookies are sooo fun to make (and surprisingly easy).
The new best part of waking up.
This coffee will spice up your morning.
Sweet, salty, chexxy cookies.