Browned Butter Chocolate Chip Cookies
Servings 24 Cookies
Equipment
- Baking Sheet
- Large skillet
- Cooling Rack
Ingredients
- 1¾ cups flour
- ½ tsp baking soda
- 14 tbsp unsalted butter divided
- ½ cup white sugar
- ¾ cup packed brown sugar
- 1 tsp salt
- 2 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
- 1¼ cups semisweet chocolate chips plus a few more after baking
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat or parchment paper.
- Whisk flour and baking soda in a small bowl, and set aside.
- Melt 10 tablespoons of butter in a large skillet over medium-high heat for about 2 minutes. Cook, swirling constantly, until the butter is dark golden brown and has a nice nutty aroma, 1-3 minutes.
- Remove the skillet from the heat and carefully pour the browned butter into a large heatproof bowl. Stir in the remaining 4 tablespoons of butter until completely melted.
- Add white and brown sugars, salt, and vanilla extract to the butter, and whisk until fully combined.
- Add the egg and extra yolk to the butter mixture and whisk until smooth, with no sugar lumps remaining, for about 30 seconds.
- Let the mixture stand for 3 minutes, then whisk for 30 seconds. Repeat 2 more times until the mixture is thick, smooth, and shiny.
- Gradually add the flour mixture to the butter mixture and stir until just combined. Add the chocolate chips and mix.
- Drop dough by rounded spoonfuls (about 1 tablespoon per cookie), 2 inches apart, onto the prepared baking sheet.
- Place in the oven and bake until the cookies are golden brown and the edges have begun to set, but the centers are still soft, about 8-10 minutes, rotating the baking sheet halfway through baking.
- Remove from the oven. Immediately, gently push a few extra chocolate chips on top of each cookie, if desired.
- Let the cookies sit for a few minutes, then move them to a wire rack to cool completely.
- Serve with ice-cold milk. Enjoy!