Chocolate Chip Cookies

Cook Time 11 minutes

Ingredients

• 1 cup salted butter (browned)
• 1/2 cup granulated white sugar
• 1 1/2 cups brown sugar (packed)
• 2 large eggs
• 1 egg yolk
• 2 tsp vanilla
• 2 1/2 cups all-purpose flour
• 1/4 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 1/2 cups chocolate chips (dark, milk, semi-sweet, white)

Preparation

Pre-heat oven to 350° F

1. In a heavy bottom saucepan melt butter. Once the butter has melted watch very closely and stir occasionally because the butter can burn very easily. Cook until brown and smells nutty. Pour butter into the bowl with sugars. Stir until combined. Then add eggs and vanilla. Set aside until fully cooled.
2. In a second bowl add flour, baking powder, baking soda, and salt and mix until well combined.
3. Add cooled butter/sugar mixture to the dry ingredients. Then add your choice of chocolate chips and fold to combine. If the dough is firm enough scoop out 1-2 inch balls and place them on a lined baking sheet. Refrigerate for up to 2 hours before baking. If the dough is too soft to work with refrigerate for an hour, make your dough balls, then refrigerate for an additional hour before baking.
4. Bake for 10-13 minutes, until golden brown around the edges and soft in the middle. (I’ve found 11 minutes to be the sweet spot for my oven) remove from oven and let cookies cool on baking sheet for 4-5 minutes then place on cooling rack to completely cool
5. Enjoy!

Tips 

Browning butter will feel like it’s taking forever but is very much worth it. Keep temperature between medium and medium low. Too high and you’ll burn the butter, too low and it will take a super long time. Butter will be a medium golden brown color to dark golden brown when finished.

Instead of putting scooped dough in the refrigerator place lined cooking sheet in freezer and flash freeze dough balls. Once frozen store in a ziploc container and pull out a few at a time to bake. It’s nice when you are craving a cookie or two but don’t want to make a full batch. I have had them last this way for up to 3 months.

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