Brown Butter Chocolate Chip Cookies
A truly perfect golden chocolate chip cookie taken to the next level with a browned butter and dark chocolate chips. Of all of the chocolate chip cookies I've had in my life, this one is my favorite.
Equipment
- 1 hand mixer
Ingredients
- 12 tbsp butter unsalted
- 1 egg
- 1 egg yolk
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 teaspoon vanilla
- 2 teaspoon salt
- 1 3/4 cup flour
- 1/2 teaspoon baking soda
- 1 cup dark chocolate chips
Instructions
- Preheat your oven to 350 degrees. In a skillet on the stove over low-medium heat, melt 9 of your 12 tbsp's of butter. Let it brown lightly, until you see small brown bits at the bottom. Browning butter takes patience, low heat, and frequent stirring to avoid burning. Once browned after about 10-12 minutes, transfer your butter to a bowl.
- Add in the remaining 3 tbsp's of softened butter to your melted brown butter. Stir around until it is fully melted into the brown butter.
- Add in 1 egg and 1 egg yolk and whisk together.
- Add brown sugar, white sugar, vanilla, and salt. Whisk together well - let sit for 3 minutes. Whisk again well and let sit for 3 minutes. Repeat 1 more time.
- Add flour and baking soda and mix well (do not overmix as this will make your cookies dense). Add in your dark chocolate chips and fold in gently.
- Scoop large golfball-sized balls onto a cookie sheet and place cooking sheet into the freezer for 30 minutes.
- Remove from freezer and bake at 375 for 12-13 minutes. Remove from oven and let sit on the hot pan for 10 minutes. Remove from pan and place onto a cooling rack.