Browned Butter Chocolate Chip Cookies

Ingredients

• 2 sticks (227 grams) unsalted butter
• ½ cup (100 grams) granulated sugar
• 1 ¼ cups (250 grams) lightly packed dark brown sugar
• 1 ½ cups (190 grams) all-purpose flour
• 1 cup (127 grams) bread flour
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 1 teaspoon fine sea salt
• 2 large eggs plus 1 egg yolk, (at room temperature)
• 2 teaspoons vanilla extract
• 1 ½ cups (255 grams) semisweet chocolate chips
• 1 cup (140 grams) semisweet chocolate baking wafers ((from Guittard or Valrhona)*)
• flaky sea salt ((optional))

Steps

1. 1

   In a small saucepan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises.

2. 2

   Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. When the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl.

3. 3

   Note: You do NOT need to measure the butter after browning, I've engineered this recipe to account for the average water loss.

4. 4

   Add in the sugars, stir, then set aside to cool completely.

5. 5

   In a medium or large bowl, combine the flours, baking soda, baking powder, and salt.

6. 6

   Add the eggs, egg yolk, and vanilla to the browned butter mixture, and stir with a rubber spatula until combined. Slowly stir in the flour mixture until just combined. Stir in the chocolate chips and wafers.

7. 7

   Wrap the dough in plastic wrap and refrigerate for at least 2 hours, preferably overnight, but no more than 72 hours. Let the dough sit at room temperature until just soft enough to scoop.

8. 8

   Meanwhile, preheat oven to 350ºF. Line baking sheets with parchment paper.

9. 9

   Divide the dough into 3-tablespoon sized balls using a cookie scoop and drop onto prepared baking sheets, leaving about 3 inches between each piece of dough to spread.

10. 10

    Bake for 11 to 13 minutes, or until golden brown. Sprinkle with flaky sea salt, if desired. Let cool for 5 minutes before removing to wire racks to cool completely.