Adapted from Epicurious.
Just like Mom used to make with a twist!
Ingredients
1 Cup (227 g) Unsalted Butter
2 cups (250 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 packed cup (215 g) dark brown sugar
1/3 cup (73 g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
-
12 ounces Bearclaw Bites or Granola
Chocolate Chips to taste
Flaky sea salt for garnish
Directions
Preheat oven to 375 degrees.
Cook butter in a medium saucepan over medium heat, stirring often, until it foams and browns (5-8 minutes.) Scrape into a large bowl and let cool for 10 minutes or until 125 degrees.
Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.
Mix brown and white sugar into browned butter with a wooden spoon until emulsified.
Add eggs and vanilla, and mix until mixture is lighter in color and thick (about 1 minute.)
Add dry ingredients and mix slowly until just combined.
Gently fold in Bearclaw Bites and chocolate, if desired.
Portion out cookie dough with 1.5 oz ice cream scoop, and place on sheet pan roughly three inches apart. (Cookies will spread as they bake.)
On the middle oven rack, bake until the cookie edges are golden brown and firm but centers remain soft (roughly 9-11 minutes.) Sprinkle with sea salt while still warm.
Cool for ten minutes on sheet pan and transfer to wire rack. Repeat until out of cookies dough.
Recipe Note
Tools:
- 1.5 oz ice cream scoop
- Hand or electric mixer, if preferred
Notes:
- For best results, cookie dough should be refrigerated overnight before baking to allow flour to re-hydrate.