Brown Butter Chocolate Chip Cookies

Ingredients:

2 sticks unsalted butter (227 grams)

1/2 cup sugar (100 grams)

1 1/4 cups lightly packed dark brown sugar (250 grams)

1 1/2 cups all-purpose flour (190 grams)

1 cup bread flour (127 grams)

1/4 tsp baking powder

1 tsp baking soda

1 tsp fine sea salt

2 large eggs plus 1 egg yolk, at room temperature

2 tsp vanilla

2 cups semisweet chocolate chips (225 grams)

1. Brown Butter:  In a small saucepan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl. Add in the sugars, stir, then set aside to cool completely.

2. In a medium mixing bowl combine the flours, baking soda, baking powder, and salt.

3. To the browned butter mixture, add the eggs, egg yolk, and vanilla and stir with a rubber spatula until combined. Slowly stir the flour mixture until just combined. Stir in the chocolate chips.

4. Chill Dough: Wrap dough in plastic wrap and refrigerate. Let dough sit ar room temperature just until it is soft enough to scoop.

5. Preheat oven to 350: Line baking sheets with parchment paper. Divide the dough into balls and place on baking sheets, leaving about 3 inches between each piece of dough.

6.  Bake:  Bake for 11 to 13 minutes, or until golden brown. Let cool for 2 minutes before removing to wire racks to cool completely.

Tips: Delicious baked immediately. Extra delicious if you refrigerate for 24-28 hours before baking. At my house we make a double batch, roll into balls and store them in the freezer for fresh made cookies whenever we want!

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