Chocolate chip cookies with soft centers and crisp edges.
Prep Time 10 minutes minutes
Cook Time 12 minutes minutes
Total Time 22 minutes minutes
About the clarified butter, I'm not an expert and recommend you read a tutorial if you've never done it. For this recipe, you’ll need to start with a stick (½ cup 4 ounces) of unsalted butter to make ⅓ cup (2.3 ounces) clarified. Melt the butter over medium heat until it starts to separate. Skim any whey that's risen to the top, then pour into a bowl and let cool. As it cools, the milk solids sink. Pour off the clear butter. Save the milk solids for something else or discard.