Browned Butter Chocolate Chip Cookies

260g (2 c.) all-purpose flour
1 tsp. baking soda
1 tsp. salt
175g (heaping 1 c.) semisweet chocolate chips or chunks
65g (1/2 c.) chopped nuts, toasted (optional)

175g (3/4 c.) unsalted butter
150g (2/3 c.) brown sugar
70g (1/3 c.) sugar
2 tsp. vanilla
1 large egg
1 large egg yolk

Adjust your oven rack to the middle position and preheat to 350°F. Line 2 large baking sheets with parchment paper or a silpat.

In a medium bowl, whisk the flour, baking soda, and salt together.  Add chocolate and nuts and set aside.

In a large bowl, whisk together both sugars and set aside.

Heat the butter in a 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling the pan constantly until the butter is golden brown and has a nutty aroma, about 1 to 3 minutes. Remove the skillet from the heat and using a heatproof spatula, pour the browned butter into the large bowl with sugars.

Whisk butter and sugars until combined. Add the egg, yolk, and vanilla and whisk until the mixture is smooth with no sugar lumps remaining, about 30 seconds. Let the mixture stand 5 minutes, then whisk again for 30 seconds. Repeat process of resting and whisking until mixture is thick, smooth, and shiny like a caramel, and is cool to the touch.

Pour in the flour mixture and chocolate and nuts all at once, and stir until just combined.

Using a 1/3 cup measuring cup, scoop out the cookie dough and tap into your hand. Roll the dough into a ball and then break each ball in half (like cracking open an egg) with both hands, and place each half onto a cookie sheet with its jagged side up. Bake 10-12 minutes, until they are golden brown and still puffy, and the edges have begun to set, but the centers are still soft. Allow to cool at least 5 minutes on the cookie sheet.  Makes ~ 18 cookies.


This printable recipe from A Teaspoon and A Pinch.