We have the BEST cookie recipe and have been making it for over a year now.
Now I ask myself,
"How are we JUST NOW getting around to sharing it?"
Nevermind that.
Just go make these bomb cookies for yourself, your neighbors, or your freezer stash!
I like to use 2 different kinds of chocolate bars chopped to get those puddle of chocolate! I love the mix of a 49% dark chocolate bar and a 70% dark chocolate bar! But when in doubt, semi-sweet chocolate chips will work just fine.
Brown Butter Chocolate Chip Cookies
INGREDIENTS:
3/4 cup Unsalted Butter
1 cup Brown Sugar
1/4 cup Granulated Sugar
1 Egg plus 1 Egg Yolk, room temperature
1 Tbsp Vanilla Extract
1 3/4 cups All-Purpose Flour
3/4 tsp Baking Soda
1 tsp Salt
2 Chocolate bars, chopped (I use 1-49% dark and 1-70% dark chocolate bars, or you can use 2 cups Semi-sweet Chocolate Chips)
Flaky Sea Salt, for sprinkling (We use Maldon Salt)
METHOD:
Brown the butter in a small saucepan over medium heat stirring constantly until the butter begins to foam and turns a golden brown color, emitting a nutty aroma.
Remove from heat and allow to cool.
In a large mixing bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Beat until mixed together.
Add in the egg, egg yolk, and vanilla extract. Mix well.
Add in the flour, baking soda, and salt into the wet ingredients and mix until everything comes together.
Fold in the chocolate. Do not overmix.
Use a 1 oz cookie scoop and scoop the cookie dough out into balls and refrigerate the cookie dough for at least 30 minutes. (can refrigerate overnight or freeze at this stage.)
When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper or a silpat.
Place the dough balls 2 inches apart on your baking sheet.
Bake for 11 minutes, or until the edges are just golden brown and the centers have puffed up but are still a bit gooey.
Sprinkle flaky sea salt on the cookies while they are still hot.
Let cool just a tad and enjoy slightly warm.