BROWNED-BUTTER CHOCOLATE CHIP COOKIES

BROWNED-BUTTER CHOCOLATE CHIP COOKIES image

Yield 2 1/2 dozen

Number Of Ingredients 12

Previous Next

2 1/4 cups bread flour
1 tsp kosher salt
1 tsp baking soda
2 sticks unsalted butter
1/4 cup white granulated sugar
1 1/4 cups dark brown sugar (packed)
1 Tbs half and half cream (or milk)
1 Tbs freshly squeezed lemon juice
1 1/2 tsp pure vanilla extract
1 large egg
1 large egg yolk
2 cups chocolate chips (I used a combination of Guittard and Ghiradelli semisweet chips)

Steps:

1. Sift together flour, salt and baking soda; set aside. 2. Melt butter in medium saucepan over low heat. Continue to cook on low heat, stirring often, until butter is browned. Turn off heat and stir in white and brown sugars. 3. Scrape into a medium mixing bowl and use electric mixer to cream the butter and sugars together. Add half & half, lemon juice, vanilla extract and eggs. Mix in until well combined. Add half of the flour mixture and incorporate into the batter with electric mixer. Add the rest and mix until thoroughly combined. Stir in the chocolate chips. The cookie dough will be very soft and buttery. Cover the bowl with plastic wrap and chill until firm for an hour or two (I left my dough in the refrigerator overnight, and it was fine. Just let it sit on the counter for 10-15 minutes before scooping out dough). 4. Preheat oven to 375°F. Line baking sheets with parchment paper. Scoop up heaping Tablespoonfuls of cookie dough and use your hands to roll into balls. Place 12 balls on a sheet, keeping about an inch and a half between each ball. 5. Bake 10 to 12 minutes, depending on how large you've rolled your balls (mine took 11 minutes).