Browned Butter Chocolate Chip Cookies
(about 16 cookies)
1 3/4 cups flour (8 3/4 ounces)
1/2 t baking soda
14 T butter (1 and 3/4 sticks)
1/2 cup sugar (3 1/2 ounces)
3/4 cup dark brown sugar (5 1/4 ounces)
1/2 t salt
2 t vanilla
1 large egg
1 egg yolk
1 1/4 cup chocolate chips (I like to do 1/2 semi-sweet and 1/2 milk chocolate)
3/4 cup pecans or walnuts (optional)
Preheat oven to 375. Line 2 cookie sheets with parchment paper. Whisk together flour and baking soda and set aside.
Heat 10 tablespoons of the butter in a skillet over medium high heat until melted. Continue cooking, stirring constantly, until the butter is a dark golden brown and smells nutty (about 1-3 minutes). Transfer the browned butter to a large heat proof bowl and stir in the remaining 4 T butter until completely melted.
Add both sugars, salt and vanilla to the butter and whisk until completely combined. Add the egg and the extra yolk and whisk again until smooth and no sugar lumps remain (about 30 seconds). Let the mixture stand for 3 minutes, then whisk again for 30 seconds. Repeat the process of resting and whisking 2 more times until the mixture is thick, smooth and shiny. Using a wooden spoon stir in the flour mixture until just combined. Stir in the chocolate chips and nuts (if using). Make sure no flour pockets remain.
Divide the dough into 16 pieces, about 3 Tablespoons each. Place 8 balls on each cookies sheet and cook them one at a time until the cookies are golden brown on the edges and still a little gooey in the middle, about 10-14 minutes. Cool on a wire wrack
(about 16 cookies)
1 3/4 cups flour (8 3/4 ounces)
1/2 t baking soda
14 T butter (1 and 3/4 sticks)
1/2 cup sugar (3 1/2 ounces)
3/4 cup dark brown sugar (5 1/4 ounces)
1/2 t salt
2 t vanilla
1 large egg
1 egg yolk
1 1/4 cup chocolate chips (I like to do 1/2 semi-sweet and 1/2 milk chocolate)
3/4 cup pecans or walnuts (optional)
Preheat oven to 375. Line 2 cookie sheets with parchment paper. Whisk together flour and baking soda and set aside.
Heat 10 tablespoons of the butter in a skillet over medium high heat until melted. Continue cooking, stirring constantly, until the butter is a dark golden brown and smells nutty (about 1-3 minutes). Transfer the browned butter to a large heat proof bowl and stir in the remaining 4 T butter until completely melted.
Add both sugars, salt and vanilla to the butter and whisk until completely combined. Add the egg and the extra yolk and whisk again until smooth and no sugar lumps remain (about 30 seconds). Let the mixture stand for 3 minutes, then whisk again for 30 seconds. Repeat the process of resting and whisking 2 more times until the mixture is thick, smooth and shiny. Using a wooden spoon stir in the flour mixture until just combined. Stir in the chocolate chips and nuts (if using). Make sure no flour pockets remain.
Divide the dough into 16 pieces, about 3 Tablespoons each. Place 8 balls on each cookies sheet and cook them one at a time until the cookies are golden brown on the edges and still a little gooey in the middle, about 10-14 minutes. Cool on a wire wrack
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