Browned Butter Chocolate Chip Cookies

 

Ingredients

• 3 1/2 cups unbleached all-purpose flour (8 3/4 ounces)
• 1 teaspoon baking soda
• 1 3/4 sticks unsalted butter
• 1 cup granulated sugar (3 1/2 ounces)
• 1 1/2 cup packed dark brown sugar (5 1/4 ounces)
• 2 teaspoon salt
• 4 teaspoons vanilla extract
• 2 large eggs
• 2 large egg yolks
• 1 cups semi-sweet chocolate chips (Ghirardelli recommended)
• 1 cup milk chocolate chips

Directions

1. Adjust oven rack to middle position and heat oven to 375 degrees.
2. Whisk flour and baking soda together in a medium bowl; set aside.
3. Heat butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. 
4. Remove skillet from heat and, using heatproof spatula, immediately transfer browned butter to large heatproof bowl.  Leaving it in the pan will allow it to continue to cook.
5. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. 
6. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. 
7. Let mixture stand 3 minutes, then whisk for 30 seconds. 
8. Repeat the process of resting and whisking 2 more times until the mixture is thick, smooth, and shiny. 
9. Using a rubber spatula or wooden spoon, stir in the flour mixture until just combined, about 1 minute.
10. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
11. Mold and flatten into discs about 1.5-2" across, they will spread out about another 1/2" in each direction.
12. USE A SILCONE MAT TO PREVENT COOKIES FROM BURNING - (using so much brown butter will make the cookies scorch easily).  Also recommended to use an insulated cookie sheet with the mat.
13. Bake cookies until cookies are golden brown and still puffy, and edges have begun to set, but centers are still soft, set timer for 8 min and check, cook 10 min tops, rotating baking sheet halfway through baking. 
14. Transfer baking sheet to wire rack; cool cookies completely before serving.
     Yields: 23 normal sized cookies