Brown Butter Chocolate Chip Cookies
Yield: 2 dozen cookies
Ingredients
- 1 cup (226 grams) unsalted butter, at room temperature, cut into 1 tablespoon slices
- 2½ cups (320 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (220 grams) light brown sugar
- ½ cup (50 grams) granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 1 tablespoon vanilla extract
- 12 ounce dark or milk chocolate bar, chopped into 1/2" to 1/4" pieces based on preference (or 12 ounces chocolate chips)
Instructions
- Brown the butter by placing room temperature butter slices evenly in a cold skillet. Heat the skillet over medium heat, stirring occasionally until the butter foams and turns brown. Immediately pour the browned butter into a heat-proof bowl. Let cool slightly, then add 2 tablespoons of water, whisk, and place it in the refrigerator for 8 hours or overnight. Alternatively, you can place it in an ice bath and whisk until the butter solidifies and reaches 65°F.
- Place the chilled browned butter (65°F) in a mixing bowl fitted with a paddle attachment. Cream the butter and sugar together on medium-high speed for 3-5 minutes until it becomes light and fluffy. Remember to scrape the sides of the bowl after each minute. Add the room temperature egg and egg yolk, mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the flour mixture to the butter mixture, incorporating it at low speed until just combined.
- Scoop or roll the cookie dough into 1-inch balls and place them on a baking tray lined with parchment paper. Refrigerate the dough for 30 minutes.
- Preheat the oven to 375°F and place the baking rack in the middle position.
- Bake the cookies for 8-10 minutes or until they have golden brown edges. Let cool on rack for a minute and then transfer to cooling rack. Enjoy!
