Ingredients

• 226 grams salted butter (2 sticks)
• 220 grams granulated sugar
• 140 grams dark brown sugar
• 2 extra large eggs
• 300 grams bread flour
• 2 teaspoons baking powder
• 2 teaspoons Diamond Crystal Kosher salt (use half if using Morton’s)
• 6 ounces Guittard bittersweet chips, chopped most but not all (1/2 a bag)
• Flaked sea salt, for topping

Instructions

1. Preheat the oven to 400 F with the rack in the middle. Line baking sheets with parchment paper and set aside.
2. In a small saucepan, brown the butter over medium-low heat and let it cool until it’s solid.
3. Using an electric mixture, beat together the butter and sugar. Then, add the eggs and beat together until fluffy.
4. Add the flour, salt and baking powder and mix on low until just combined.
5. Add the Guittard chips and mix in by hand.
6. Portion the cookie batter into 9 scoops, about 110 grams each.
7. Bake at 400 F for 10-11 minutes. The edges will be crisp but the center will be underdone.
8. Sprinkle the sea salt on top of the cookies as soon as they come out of the oven, then let them cool before transferring.

Natalie’s Notes

Made on 4/30/2024. Used semisweet chips and still delicious!