Ingredients: |
Ingredients: 14 tablespoons unsalted butter, 1 3/4 sticks
1 ¾ cups unbleached all-purpose flour, 8 3/4 ounces
½ teaspoon baking soda
½ cup granulated sugar, 3 1/2 ounces
¾ cups packed dark brown sugar, 5 1/4 ounces
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg, room temp
1 large egg yolk, room temp
1 ¼ cups semisweet chocolate chips
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Directions: |
Directions:1. Heat 10 tbsp. butter in a large heavy pan on medium-high heat until melted, about 2 minutes. Constantly stir until butter is dark golden brown and has nutty aroma, about 2 min.
2. Remove pan from heat; transfer browned butter to large bowl. Stir remaining 4 tbsp. butter into the hot butter until completely melted; set aside and let cool to room temp.
3. Preheat oven to 350º, with rack on lower middle position. Line 2 large baking sheets with parchment paper or silicone baking mats
4. In a separate bowl, whisk flour and baking soda together, set aside
5. In bowl of stand mixer fitted with paddle attachment, add both sugars, salt, vanilla, and melted butter. Blend on medium-high until fully incorporated
6. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 1-2 min. Mixture should end up thick, smooth, and shiny
7. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips. At this point, dough can be wrapped airtight and placed in fridge until ready to bake. I recommend chilling dough at least 30-60 minutes
8. Scoop the dough into balls of about 1½ tbsp. each. Place on lined baking sheet, 2 inches apart. Bake 8 minutes or until edges and bottoms are browned. The cookies will be puffy and soft but they will set as they cool. Bake only 1 pan at a time |
This recipe for Brown Butter Chocolate Chip Cookies is from