Hamptons-Style Chocolate Chip Cookies

Hamptons-Style Chocolate Chip Cookies are the perfect combination of chewy, salty, and butterscotch-y. Inspired by Tate's, but dare I say, better.

Shout out to Dessert Person, Claire Saffitz, for inspiring me used browned butter in this recipe. I highly recommend watching her video on how to brown butter (2:57-4:39) before proceeding with my recipe.

Recipe

Prep time: 30 minutes

Chill time: 1-2 hours

Bake time: 10-12 minutes

Makes: 18 cookies

Ingredients

1 cup salted butter

2 tablespoons heavy cream, half-and-half, or whole milk

3/4 cup granulated sugar

3/4 cup firmly packed dark brown sugar

2 large eggs, room temperature

1 tablespoon vanilla extract

1 teaspoon table salt

1 teaspoon baking soda

2 cups all-purpose flour

1/2 cup semi-sweet baking chocolate, roughly chopped

1/2 cups milk baking chocolate, roughly chopped

1 cup walnuts, roughly chopped

Instructions

1. Line cookie sheets with silicone or parchment paper and set aside.

2. Add butter to small sauce pan and place over medium heat. Bring butter to a boil and stir constantly with a heat-proof spatula. Reduce heat to medium-low and stir for 10 minutes or until butter is a shade past golden.

3. Transfer butter to a mixing bowl. Add heavy cream to browned butter and whisk until incorporated.

4. Add sugars to butter mixture and mix until combined. Add eggs and vanilla and mix until combined. Add salt and baking soda and mix until combined.

5. Add flour and mix until combined. Fold in chocolates and walnuts until combined. Do not over mix the dough.

6. Drop the cookies 3 inches apart onto the prepared cookie sheets using a small ice cream scoop or a spoon.

7. Place cookies in fridge and let chill for 1-2 hours and up to one day.

8. Preheat the oven to 350° F.

9. Bake in preheated oven for 10-12 minutes or until the edges are golden brown. Allow cookie to cool for 5 minutes before transferring to a wire rack to cool completely.