Browned Butter Chocolate Chip Cookies

Submitted by Bozeman Chef

"Toffee flavor from browned butter is great"

 

• Ready In: 40mins
• Ingredients: 11
• Yields: 16 large cookies
• Serves: 16

ingredients

• 14 tablespoons unsalted butter (1-3/4 sticks)
• 1⁄3 cup sugar (2.33 oz)
• 2⁄3 cup dark brown sugar (5.25 oz)
• 1 teaspoon salt
• 2 teaspoons vanilla
• 1 large egg
• 1 egg yolk
• 1 3⁄4 cups all-purpose flour (8.75 oz)
• 1⁄2 teaspoon baking soda
• 1 1⁄4 cups chocolate chips (8.75 oz, Ghirardelli 60% best)
• 3⁄4 cup chopped walnuts, toasted (optional)

directions

1. Preheat oven 375 degrees.
2. Line cookie sheets with parchment paper.
3. Brown 10T butter in skillet over medium, about 3 minutes.
4. Place in heatproof bowl.
5. Stir in remaining 4T butter to melt.
6. Add sugars, salt, vanilla to butter and whisk.
7. Add egg and yolk and whisk.
8. Repeat 3 times: rest 3 minutes, whisk 30 secs till smooth and shiny.
9. Whisk flour and baking soda together.
10. Add to wet mixture until just combined.
11. Stir in chips and nuts.
12. Spoon out in 3T portions (16 cookies).
13. Bake 16-18 mins, stil edges set but centers are soft, turn halfway through cooking. Can bake at 350 convection for 14 minutes.
14. Cool completely on wire rack.