XL Browned Butter Chocolate Chip Cookies
Ingredients
Directions
- 14 tbsp. unsalted butter, divided
- ¾ c. brown sugar, packed (dark brown works too)
- ½ c. granulated sugar
- 1¼ tsp. kosher sea salt (or 1 tsp. table salt)
- 2½ tsp. vanilla extract
- 1 egg + 1 yolk
- 1 ¾ c. all-purpose flour (8¾ ounces)
- ½ tsp. baking soda
- ¾ c. semisweet chocolate chips
- 4 oz. bittersweet chocolate
Directions
- Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper; set aside.
- Place 4 tablespoons of butter in a large mixing bowl; set aside.
- In a medium heavy bottomed saucepan set over medium-high heat, add 10 tablespoons of butter. Heat until melted, about 2-3 minutes, then whisk constantly until the butter begins to sizzle, then foam. The butter will become golden brown with a nutty aroma. DO NOT LET IT BURN. Remove the heat and pour over the butter in the large mixing bowl. Stir until the butter is completely melted.
- Add sugars, salt, and vanilla, whisk until combined. Add the egg and yolk and whisk until mixture is smooth, about 30 seconds. Let the mixture stand for 3 minutes.
- Meanwhile, in a small mixing bowl, whisk together the flour and baking soda.
- Whisk the butter sugar mixture for 30 seconds. Let the mixture stand for 3 minutes.
- Meanwhile, chop the bittersweet chocolate into chunks.
- Whisk the butter sugar mixture for 30 seconds. Let the mixture stand for 3 minutes.
- Stir in flour mixture to the large bowl, mix until just combined. Fold in the chocolate chips and chunks.
- Create balls of dough that are approximately 3 tablespoons in size. Place six balls of dough on each sheet, sprinkle the tops with sea salt if desired.
- Place one sheet at a time in the oven and bake for 12 to 14 minutes, rotating the sheet halfway through. Remove from the oven and allow to cool on the sheets for 2-3 minutes before transferring them to a wire rack to cool completely.