Brown Butter Chocolate Chip Cookie Recipie

I found this recipie after testing a few different types of chocolate chip cookie recipies, and this was my favorite. My main tip is that it helps to add the eggs in last to the wet mixture to prevent them getting overbeaten. Also, the chocolate quantity and type is easily changed – you can reasonably add up to a full 1 and a 1/3 cups of chocolate. I like to use 1 chopped milk chocolate bar from Tony’s Chocolonely, and fill the rest with dark chocolate chips. Plus, a little kosher salt on the top of a cookie goes a long way.

Ingredients

• 1 & 3/4 unbleached all purpose flour
• 1/2 teaspoon baking soda
• 14 tablespoons unsalted butter
• 1/4 cup granulated sugar
• 1 cup packed dark brown sugar
• 3/4 teaspoon salt
• 2 teaspoon vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 cup semisweet chocolate chips
• Optional add-ins: 2/3 cup chopped pecans or walnuts, toasted

Instructions

1. Adjust oven rack to middle position and heat oven to 375 degrees F.
2. Line 2 large baking sheets with parchment paper or silpat. Whisk flour and baking soda together in medium bowl; set aside.
3. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted (about 1-2 minutes).
4. Once melted, continue to cook while continuously swirling the pan until the butter is a dark brown color and has a nutty aroma (about 1-3 minutes).
5. Once it’s reached this point, pour butter immediately into a stand mixer (or mixing bowl) and add remaining 4 tablespoons butter beating until all the butter is melted and combined.
6. To this mixture add sugar, salt, vanilla egg and egg yolk beating until smooth with no lumps.
7. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.
8. Gently fold in flour mixture until just combined.
9. Stir in chocolate chips and nuts if using then stir once more to ensure no flour pockets remain.
10. Using a cookie scoop, combine 2 scoops (about 3 tablespoons of dough) and roll into a ball placing on the prepared baking sheet 2 inches apart.
11. Bake cookies 1 tray at a time for 5 minutes, rotate tray and cook for another 5-7 minutes (until edges are lightly browned but center is soft).
12. Cool on a wire cooling rack until they are firm enough to pick up (about 5-10 minutes) then repeat the above step with second tray of cookies. Enjoy!

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