Directions
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Start by placing the butter in a small saucepan and set it over medium-low heat. Ensure you maintain low heat to achieve an even, golden brown color. Use a silicone spatula to stir and scrape the butter from the bottom and sides of the pan every 10 to 15 seconds. In the beginning, the butter will melt and foam, but it’s this frothing that you need to watch closely.
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The foam will bubble, becoming smaller over time. In roughly 5 to 7 minutes, the butter will begin to emit a warm, nutty aroma, signaling the beginning of the browning process. Continue cooking until the butter turns golden brown and small brown bits appear at the bottom. This signifies that the milk solids are toasting and adding that tremendous depth of flavor.
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Once your butter reaches the perfect golden color, remove it from the heat. Allow it to cool in the saucepan for a few minutes. This cooling period is vital as it helps to prevent the eggs from scrambling when added.
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In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar, mixing them together with a silicone spatula. This combination forms the base, delivering tremendous flavor to your cookie.
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Add the egg and extra egg yolk along with the vanilla extract to the sugar mixture. Stir until combined and smooth.
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Gradually add in the flour, baking soda, and salt. Fold the mixture together gently until no streaks of flour remain visible. The dough should be soft but not sticky; when touched, it should yield slightly under your finger.
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Carefully fold in the chocolate chips, ensuring they are evenly distributed throughout the dough. Avoid overmixing as it might affect the texture of the cookies.
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Once your cookie dough is ready, cover the bowl and place it in the fridge to chill for at least 1 hour or up to overnight. Chilling the dough is a tremendous step that helps enhance the flavors and textures of the cookies.
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Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Take the dough out of the fridge and allow it to soften at room temperature for about 20 minutes, making it easier to scoop.
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Using a 1 1/2-ounce cookie scoop, portion out equal amounts of dough onto the prepared baking sheets. Ensure to space these about 2 inches apart, as they will spread when baking.
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Bake the cookies for 12 to 13 minutes, until they’ve puffed up and the edges are lightly golden brown, while the center remains somewhat soft.
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When the baking sheet comes out of the oven, sprinkle the cookies lightly with flaky sea salt, if desired. Allow them to cool slightly on the baking sheet before serving.
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