Ingredients
- 2 ¼ cups Bob’s Red Mill 1:1 Flower
- 1 tsp baking soda
- ½ tsp fine sea salt
- ½ tsp cinnamon
- 1 cup unsalted butter, browned and cooled slightly
- ¾ cup packed dark brown sugar
- ½ cup granulated sugar
- 2 tbsp maple sugar
- 2 large eggs, room temperature
- 1 tbsp vanilla extract Mix‑ins
- 1 ½ cups semisweet chocolate chips
- ½ cup chopped dark chocolate chunks
Instructions
- Brown the butter — the “warm welcome” step Melt butter in a saucepan over medium heat. Stir until it foams, then turns golden with a nutty aroma. Remove from heat and cool 10 minutes.
- Whisk dry ingredients In a bowl, combine flour, baking soda, salt, and cinnamon.
- Build the flavor base In a large bowl, whisk browned butter, brown sugar, granulated sugar, and maple sugar until glossy. Add eggs one at a time, then vanilla.
- Bring it together Fold in dry ingredients until just combined. Stir in chocolate chips and chunks.
- Chill Cover and refrigerate 1 hour (or overnight for deeper flavor).
- Bake Preheat oven to 350°F. Scoop 2‑tbsp balls onto a parchment‑lined sheet then shape with a glass Bake 10–12 minutes until edges are golden and centers look slightly underdone.
- Cool Let rest on the sheet 5 minutes before transferring to a rack.