Chocolate Chip Cookies

Makes 18-20

Ingredients

• 225 gr unsalted butter, room temp

• 130 gr light brown sugar

• 75 gr sugar

• 2 large eggs

• 2 tsp vanilla extract or paste

• 1/2 tsp salt, plus more for the top

• 25 gr crème fraîche

• 350 gr flour

• 1 tsp baking soda

• 150 gr semi-sweet or dark chocolate, chips or chunks

Instructions

1. In a medium-sized pan, melt the butter until brown bits start to form at the bottom of the pan. Take off from the heat, transfer to a large bowl, and leave to cool for 10 minutes.

2. Add light brown sugar, and sugar to melted butter, and whisk for 1 minute. Add the eggs, whisk to combine. Add vanilla, salt, crème fraîche. Sift flour, and baking soda. Mix to combine. Add chocolate and fold into the cookie dough with a spatula.

3.Prepare baking sheets with parchment paper. Using an ice cream scoop, divide the dough into 18-20 cookie dough balls. Cover the sheets fully with cling film and leave it to rest in the fridge overnight, or up to 3 days. The longer they rest, the better they will taste. (After 3 days, if you don't want to bake all of it, you can transfer them to a freezer-safe bag, and store up to a month)

4. Preheat the oven to 180°C/350°F. Transfer cookie doughs into the sheet and gently press them from the top. Sprinkle with salt, and bake from 9-10 minutes. Leave them to cool. Enjoy!