---
name: chocolate chip cookies
tags:
  - dessert
  - cookies
  - baking
  - jkenji
ingredients:
  - name: unsalted butter
    amount: 8.0
    unit: Oz
  - name: ice cube
    amount: 1.0
    unit: Item
  - name: flour
    amount: 10.0
    unit: Oz
  - name: baking soda
    amount: 0.75
    unit: Tsp
  - name: kosher salt
    amount: 2.0
    unit: Tsp
  - name: sugar
    amount: 5.0
    unit: Oz
  - name: egg
    amount: 2.0
    unit: Item
  - name: vanilla extract
    amount: 2.0
    unit: Tsp
  - name: dark brown sugar
    amount: 5.0
    unit: Oz
  - name: semisweet chocolate
    amount: 8.0
    unit: Oz
steps:
  - "Brown butter. melt butter on medium high heat, swirl until turns golden brown and smells nutty, about 5m. Remove from heat and swirl until rich brown (15s). Transfer to bowl, whisk in ice cube, and refridgerate for at least 30m."
  - "Whisk flour, baking soda, and salt in a large bowl. Separately, place sugar, eggs, and vanilla extract in mixer bowl and fit with whisk attachment. Whisk on medium high speed until mixture is pale yellow and falls off the whisk in thick ribbons (5-15m)"
  - "Fit paddle attachment to mixer, add brown sugar and cooled butter to egg mixture. Mix medium for 15s. Add flour mixture and mix on low until barely combined (some dry flour remains) 15s. Add chocolate and mix on low (15s). Transfer to airtight container and refrigerate overnight."
  - Preheat oven to 325F. Use 1 oz scoop and place onto parchment sheet. Bake 13-16m.