Chocolate Chip Cookies

Ingredients

2 sticks unsalted butter (8 oz / 227g), cut into tablespoons
2 tablespoons heavy cream, half-and-half, or whole milk (1 oz / 28g)
2 cups all-purpose flour (9.2 oz / 260g)
2 teaspoons Diamond Crystal kosher salt (0.22 oz / 6g)
1 teaspoon baking soda (0.21 oz / 6g)
3/4 cup packed dark brown sugar (5.3 oz / 150g)
½ cup granulated sugar
Original recipe
¾ cup granulated sugar, no maple syrup
¼ cup maple syrup
3/4 cup granulated sugar (5.3 oz / 150g)
2 large eggs (3.5 oz / 100g), cold from the refrigerator
1 tablespoon vanilla extract
10 ounces semi-sweet chocolate chips (modified from original)
Original Version Ingredients:
- 5 ounces (142g) bittersweet chocolate disks, half coarsely chopped
- 5 ounces (142g) milk chocolate disks, half coarsely chopped

Brown the butter, cool back to room temperature before proceeding
Mix the batter
Combine the heavy cream and the brown butter, then chill
Whisk in the brown and white sugars, no need to cream- just smooth and homogenous
Whisk in the eggs (one at a time) until well incorporated
Add vanilla
Mix the dry ingredients
Add flour, baking soda, salt,
Combine the batter and dry ingredients
Form the dough balls and chill in the fridge/freezer (at least 4 hours)
Preheat oven to 350° F
Bake for 18-20 minutes
Golden brown edge, paler, slightly shiny middle