Need I say more? Browned butter is the best – I love that you can use it in either sweet or savory dishes and it seriously makes something simple turn into something magical. I came across this America’s Test Kitchen recipe for their idea of the perfect chocolate chip cookie, so of course, I had to try the recipe! I didn’t change a thing other than I made my cookies smaller so they would make a good lunch box treat for this week. Needless to say, the cookies were a HUGE hit! My kids (and their friends) love them and my husband does too. I am trying to stay away from them but my self-control is slipping…
How to Make Browned Butter Chocolate Chip Cookies
Adjust the rack in your oven to the middle position. Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.
Whisk flour and baking soda together in a small bowl; set aside.
Heat 10 tablespoons butter in a large skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling the pan constantly until butter is dark golden brown and has a nice nutty aroma, 1-3 minutes. Remove skillet from heat and carefully pour the browned butter into a large heatproof bowl. Stir the remaining 4 tablespoons of butter into hot butter until completely melted.
Add white and brown sugars, salt, and vanilla extract to the butter and whisk until fully combined. Add the egg and the extra yolk to the butter mixture and whisk until the mixture is smooth with no sugar lumps remaining, about 30 seconds. Let the mixture stand for 3 minutes, then whisk for 30 seconds. Repeat the process of resting and whisking 2 more times until the mixture is thick, smooth, and shiny.
Gradually add the flour mixture to the butter mixture and stir until just combined. Add the chocolate chips and mix.
Drop dough by rounded spoonfuls (about 1 tablespoon of dough for each cookie) 2 inches apart onto the prepared baking sheet.
Place into the oven and bake until cookies are golden brown, and the edges have begun to set but centers are still soft, 8-10 minutes, rotating baking sheet halfway through baking. Remove from the oven and immediately gently push a few extra chocolate chips into each cookie, if desired… it makes them look extra pretty. Let the cookies sit for a few minutes before transferring to a wire rack to allow the cookies to cool completely. Serve with ice-cold milk. Enjoy!