Unfortunately, Sofie is no longer blogging (I wish her so much luck with her current endeavors and hope she's doing amazing!). Since her website is now gone, I'll repost the recipe for the cookies here:
Ultra Thick Chocolate Chip Cookies
Slightly adapted from Sugar Plum Blog's "Ultimate Chocolate Chip Cookies 2-All Butter Version"
Makes about 16 cookies.
- 1/2 cup unsalted butter, to be browned
- 1/4 cup chilled unsalted butter, cut into tiny pieces
- 2 and 1/4 cup all purpose flour
- 3/4 tsp. baking soda
- 1 tsp. active dry yeast
- 3/4 tsp. kosher or sea salt
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 2 tsp. vanilla extract
- 1 and 1/2 cups dark chocolate chips
- 1/2 cup toasted, chopped, walnuts
- Brown the 1/2 cup butter: melt butter in a medium saucepan over medium heat. Whisk constantly as it foams and bubbles and then when little brown specks form immediately remove from heat and pour into a large, heatproof, mixing bowl
- In a medium bowl sift together flour and baking soda. Stir in the yeast, salt, and 1/4 cup cold, cut up butter.
- In the large bowl, on medium speed, beat together the browned butter with the sugars.
- (Once the browned butter has cooled enough) beat in the egg and vanilla into the sugar mixture.
- On low speed, mix dry ingredients into the wet.
- Stir in chocolate chips and walnuts.
- Chill dough in the refrigerator for at least 30 minutes.
- Preheat oven to 375 degrees. Grease a cookie sheet and drop 1/4 cup mounds of dough onto the sheet, leaving plenty of space in between. Bake 10-13 minutes, until golden.
- Allow to cool on the sheet for 2 minutes and then transfer to a rack to cool completely.