I don’t know if you heard about this, but National Chocolate Chip Cookie Day was on Tuesday the 4th of this month. So in honour of that lovely day, I thought I’d share my favourite chocolate chip cookie recipe, which happens to be made with brown butter.
Disclaimer: I don’t know where my family found this recipe, so I’m unable to give credit to the original post. If I ever find it, I will edit it in. Also, this is not an easy, five minute recipe; it’s rather more involved than most cookies, but oh, it’s worth it!
1¾ cups all-purpose flour
½ teaspoon baking soda
14 tablespoons unsalted butter
¾ cup dark brown sugar, packed
½ cup light brown sugar, packed
1 teaspoon salt
2 teaspoons vanilla extract
1 large egg, plus 1 large yolk
1¼ cups bittersweet chocolate chips (we prefer Ghirardelli)
In a bowl, sift together the flour and baking soda.
Melt the butter in a saucepan over medium heat until it is nutty and golden brown, 5-6 minutes, stirring frequently. Immediately transfer the brown butter to a bowl as it can burn quickly. Allow to cool for 15 minutes.
In the bowl of a stand mixer, add the brown butter, dark brown sugar, light brown sugar, and salt. Using the whisk attachment, mix on low to combine.
Add the egg, egg yolk, and vanilla and whisk on high for 30 seconds. Let rest for 3 minutes.
Whisk on high again for 30 seconds and let rest for 3 minutes. Repeat one additional time.
Remove the bowl from the mixer and using a spatula, fold half of the flour mixture into the wet ingredients. Add the remaining flour and chocolate chips and fold until just combined.
Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.
When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment paper. Roll 2 tablespoons of dough into a ball and spread out on the baking sheet, leaving plenty of room between cookies as they do spread.
Bake for 11-12 minutes until light brown then remove to a wire rack until cooled.