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Brown butter chocolate chip cookie

INGREDIENTS:

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  • 2 sticks (227 grams) unsalted butter

  • 1/2 cup granulated sugar

  • 1 1/4 cups  dark brown sugar

  • 1 1/2 cups  all-purpose flour

  • 1 cup  bread flour

  • 1/4 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon fine sea salt

  • 2 large eggs plus 1 egg yolk

  • 2 teaspoons vanilla

  • 1 1/2 cups (255 grams) semisweet chocolate chips

  • 1 cup of chocolate chips  OR 1/2 cup Chopped Pecan + 1/2 cup chocolate chip.

  • More pecans/chocolate or any topping of desired. 

INSTRUCTIONS:

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1. In a pan melt the butter on low heat. Keep swirling the butter until you get a nutty aroma and a golden light brown butter forms.

 

2. Once this is done, add in the sugar, mix it a bit and set aside.

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3. In a bowl combine all the dry ingredients (flour, Baking powder + soda and salt)

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4. To the brown butter mixture add in the vanilla extract, eggs and egg yolk.

Then slowly combine the dry ingredients into the wet ingredients. Once well combined add in the chocolate chips and other desired toppings. 

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5. Leave the dough refrigerated for 2-5 hours, it can be refrigerated for up to a day. 

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6. Ensure that the dough is still soft enough to scoop out your cookies. You can top the cookie balls with a piece of pecan or chocolate!

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7. Align your cookies onto a baking tray and bake at 350 degrees F for 10 -15 minutes or until golden brown.

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8. Allow it to cool for 5 minutes before serving!

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Kitchen Tips:

Tip 1

Under bake them by 1-2 minutes for extra gooey chewy cookies.

Tip 2

Add chocolate to half of the dough and bake it.  As for the other half of the dough, you can add nuts and then bake it! That was how we divided our dough to get 12 servings of each type of cookie.

Big batch!
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