Browned Butter Chocolate Chip Cookies

I don’t think i’ll ever go back to the original chocolate chip cookie dough after making these. The browned butter gives it that nutty flavor that just makes the cookie that much better.

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Yield: 20 cookies

Ingredients

1 cup unsalted butter (2 sticks)

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup dark brown sugar

1/3 cup granulated sugar

2 eggs, room temperature

2 teaspoons vanilla extract

2 cups chocolate chips or chocolate chunks

Directions:

1. In a medium saucepan, cook the butter over medium heat and stir. It will begin to foam and then brown. This should take about 6-8 minutes. After the butter has browned, scrape into a large bowl and let it cool for about 10 minutes.

2. Meanwhile, in a medium bowl, whisk together the flour, baking soda and salt.

3. Add in the brown sugar and granulated sugar to the cooled browned butter and whisk at a medium speed until incorporated, about 1 minutes. Add in the eggs and vanilla and increase the speed to medium-high and beat until mixture lightens a bit and begins to thicken, about 2 minutes.

4. Reduce the mixing speed to low and add in the dry ingredients. Beat just enough to combine.Mix In the chocolate with a rubber spatula or wooden spoon.

5. Cover the dough and let it sit at room temperature for about 30 minutes to let the flour hydrate a bit. The dough will thicken up as it sits.

6. Preheat your oven to 350 degrees and place the rack in the middle of the oven. Using a spoon or ice-cream scoop, portion out balls of dough and place on a greased or parchment-lined baking sheet. Make sure the cookies are spaced out well, about 3 inches. Do not flatten out the cookie as the cookies will flatten out as they bake.

7. Bake the cookies until edges are just golden brown, about 10-12 minutes. The centers might still be soft, but when they cool on the baking sheet afterwards for 10 minutes they will set. After they have cooled on the sheet, transfer to a wire rack to let them remain cooling. Repeat this process with the remainder of the dough.

TIPS:

1. You can make this dough and leave it in the fridge for up to 3 days before baking! Let the dough come to room temp before baking.