Brown Butter Chocolate Chip Cookies
Yield: 20 large cookies
- 2 sticks unsalted butter (divided)
- 3/4 cup dark brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 whole egg
- 1 egg yolk
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 cup dark chocolate chunks or large chips (60-70% cacao)
- *Optional flakey sea salt (preferably Maldon)
Cook 1½ sticks butter over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl with remaining ½ stick butter, both sugars, salt, and vanilla and let cool slightly. Add egg and egg yolk and whisk until smooth. Let mixture cool to room temperature.
Meanwhile, whisk together flour and baking soda in a separate bowl. Add flour mixture to wet ingredients and stir with a flexible silicone spatula until barely combined. Add chocolate and stir to combine.
Using a 1½-oz portion scoop, portion 20 balls of dough and place on a parchment-lined baking sheet, and freeze until ready to bake (ideally 24 hours and up to 8 weeks).
Preheat oven to 375°F. Sprinkle with flakey salt and bake cookies from frozen on
