Chocolate Chip Cookies 2.0

  • Author: streusel
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 17 large cookies 1x


2 1/4 c. all-purpose flour

1 t. baking soda

1/2 t. salt

1 c. browned butter (browned and then cooled)

3/4 c. sugar

3/4 c. brown sugar

2 t. vanilla extract

2 eggs (I used duck so if using chicken eggs use 3 eggs)

12 oz. of ghirardelli semi-sweet chocolate chips (aka, entire bag)

1 c. ghirardelli 60% cacao chocolate chips, melted right before drizzling

1 t. fleur de sel




  1. Preheat oven to 360 degrees fahrenheit
  2. Combine flour, baking soda and salt in one bowl, set aside.
  3. Combine sugars and browned butter in the bowl of a stand mixer.
  4. Beat on medium speed with paddle attachment until well combined (several minutes).
  5. Add eggs and vanilla, beat until combined.
  6. Add flour mixture and beat until combined.
  7. Lastly add chips and beat on medium speed just until chips are incorporated.
  8. With a 1/4 c. scoop, scoop dough onto a baking sheet lined with parchment paper or silpat, 6 to 8 cookies at a time.
  9. Bake for 12 to 15 minutes or just until brown around the edges and the center is just barely set.
  10. This will create a soft but solid cookie full of chips.
  11. Remove from oven, let cool on a cooling rack for about 10 minutes.
  12. Microwave the 60% chips for 1 minute and stir until melted and using a spoonful of melted chocolate drizzle the chocolate across the top of the cookie.
  13. Let cool for about 5 minutes and then sprinkle the salt on the chocolate.
  14. Let cool completely and wow your friends with these large, full of chocolate, with a slight nutty flavor, cookies!
  15. Don’t want to bake all the cookies now?  Scoop them into muffin tins and freeze and then place into a ziploc bag once frozen and you can pull out one cookies to bake whenever you please!

  • Category: dessert
  • Cuisine: american