Brown Butter Chocolate Chip Cookies
I can’t think of a more perfect chocolate chip cookie! The brown butter yields a nutty, rich flavor that complements the notes of the sweet brown sugar. Paired with vanilla bean paste and a hint of cinnamon (if you so choose) these cookies are sure to become your favorite.
Ingredients
14 TBS of salted/unsalted butter (4 TBS set aside)
3/4 cup of brown sugar (light or dark)
1/2 cup of granulated sugar
1 egg + 1 egg yolk
2 tsp of vanilla bean paste or vanilla extract
1 3/4 cup of all purpose flour
1/2 tsp of baking soda
1 tsp of salt
1 cup of chopped chocolate
flaky salt
Optional Add-ins: Walnuts; White Chocolate Chunks, Cinnamon (1/2 tsp)
Preparation
Preheat the oven to 375F.
In a small sauce pan add 10 tbs of butter on medium heat. Allow the butter to melt evenly for about 4-5 minutes. The butter will continue to bubble loudly. After about 4 minutes the butter will begin to turn a dark amber color and the bubbles will be “seen, but not heard”.
Once the butter is browned add the 4tbs of remaining butter to the pan and stir until melted. Add the sugars, salt, and vanilla extract. Stir for about 3 minutes and then add the eggs.
Stir the wet mixture for one minute, then allow it to rest for one minute. Repeat this twice.
Add in the dry ingredients until combined. Then add the chopped chocolate. Save a few chopped pieces to add to the top of the cookies.
On a parchment lined cookie tray scoop the cookies and place them at least two inches apart. Bake for 8-9 minutes or until the edges are crispy, but the center is soft set.
Remove from the oven, sprinkle with a little bit of sea salt, and eat right away. Life is too short to wait for the cookies to cool.
View Recipe 
