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Chewy Browned-Butter Chocolate Chip Cookies

Source of Recipe

From "Half Baked Harvest Super Simple" by Tieghan Gerard


Recipe Introduction

"I wasn't sure the classic chocolate chip cookie could really be improved upon, but like most things in life, there's always room for a little improvement...and browned butter. The true secret to cookie baking success. These are the cookies to make when you need to impress friends, your new significant other, or the in-laws. Or do as I do...simply bake these up when you're in need of a warm cookie to sink your teeth into at the end of a very long day. I know food shouldn't be used as a stress reliever, but sorry, I don't understand that. Cookies always make things better."

List of Ingredients

◦ 1 cup (2 sticks) salted butter
◦ � cup packed light brown sugar
◦ � cup granulated sugar
◦ 2 large eggs
◦ 1 tablespoon pure vanilla extract
◦ 2 � cups all-purpose flour
◦ 1 teaspoon baking soda
◦ � teaspoon kosher salt
◦ 1 � cups semisweet chocolate chips
◦ � cup semisweet or dark chocolate chunks
◦ Flaky sea salt, for serving (optional)


Recipe

Preheat the oven to 350� F. Line a rimmed baking sheet with parchment paper.

Make the browned butter: In a medium skillet, melt � cup of the butter over medium heat. Cook, stirring often, until browned, 2 to 3 minutes. Remove the skillet from the heat and let the browned butter cool slightly. Transfer to a heatproof bowl and stick in the freezer to cool off completely, 10 to 15 minutes.

Make the dough: In a stand mixer fitted with the paddle attachment, beat the browned butter, the remaining � cup of the butter, the brown sugar, and the granulated sugar until combined, 2 to 3 minutes. Add the eggs and vanilla and beat until creamy, about 1 minute. Add the flour, baking soda, and salt and beat until combined, about 1 minute. Fold in the chocolate chips and chocolate chunks.

Using your hands, roll the dough into rounded tablespoon-size balls. Place on the prepared baking sheet, spacing the cookies about 2 inches apart.

Bake until the cookies are just beginning to set on the edges but are still doughy in the center, 8 to 10 minutes. Let the cookies cool for 5 minutes on the baking sheet. Sprinkle with flaky salt, if desired, and eat them warm (highly recommended) or let them cool and store at room temperature in an airtight container for up to 4 days.

Makes 20 cookies







❧ Note:
If your kitchen gets warm and your dough is feeling sticky, pop the bowl of dough into the freezer for 10 to 15 minutes before you roll it into balls.