browned butter chocolate chip cookies.

my friend lee made me these cookies one day and i haven't been able to make a different kind since. they are delicious. i cannot thank her enough for introducing me to it. browning the butter is genius. it is also kind of fun too! i also love any excuse to use the whisk. not sure why but when i was little i though whisks were so cool. these cookies are amazing. and trust me i know my cookies! i have tried so many chocolate chip cookie recipes. i have always been on the hunt for the best one and i love these. i make them at least once a week. i thought it was time for me to share the recipe.

i forgot to get a picture of the browning butter though. oh well! it's not that hard to do. the browned butter gives the cookie a toffee, nutty, caramel-y taste and i added some sea salt this time instead of table salt. also i never add nuts to my cookies. and i only cooked these for 9 and a half minutes. i prefer a chewy softer cookie. these always hit the spot. i wish i could track down where this recipe came from to give the amazing inventor credit. lee got it from a friend, who got it from somewhere on pinterest, i believe. i have it saved as a draft in my email. i will post it on here but i promise to eventually find out where it is from!

also these are huge! i usually make 16 huge one like the recipe says, but this time i made them a little smaller because sean wanted to take some to his co-workers. i made about 22. if something seems off or different when you are making them that's because they are different. you won't have a crumbly dough. if you follow all the directions it is fail proof. and in my opinion much easier and cleaner even though you have to brown the butter. also i didn't have parchment paper. i just greased the pan and it worked fine.

Browned Butter Chocolate Chip Cookies

1 3/4cups unbleached all-purpose flour (8 3/4 ounces)
1/2teaspoon baking soda
14tablespoons unsalted butter (1 3/4 sticks)
1/2cup granulated sugar (3 1/2 ounces)
3/4cups packed dark brown sugar (5 1/4 ounces)
1teaspoon table salt (i use sea salt)
2teaspoons vanilla extract (i use mexican vanilla)
1large egg
1 large egg yolk
1 1/4cups semisweet chocolate chips or chunks (i use milk but they are good with semisweet too)
3/4cup chopped pecans or walnuts, toasted (i did not use nuts. not a fan.)

Instructions

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

2. Heat 10 tablespoons 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. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)

5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes (I did 9 1/2 minutes), rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.