Who doesn't love a chocolate chip cookie? A nut maybe! But imagine a chocolate chip cookie that features the deep nuttiness of browned butter! Suddenly the humble chip is transported to a whole new dimension.
- 1 3/4 cups plus 2 tablespoons all-purpose flour
- 2 teaspoons cornstarch (optional, makes the cookies softer)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter
- 2/3 cup light or dark brown sugar
- 1/3 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 large egg plus 1 egg yolk
- 1 1/4 cups bittersweet or semisweet chocolate chips or chunks
- Preheat oven to 350° degrees.
- Line 2 baking sheets with parchment paper.
- Set aside.
- In a medium bowl whisk together flour, cornstarch, baking soda, and salt.
- Set aside.
- To brown the butter, place butter in a medium, heavy-bottomed saucepan over medium heat and melt. Keep heating just until small golden bits start to appear at the bottom, and the butter smells nutty and caramel.
- Watch it carefully because the butter can burn quickly at this point.
- Remove from the heat and immediately pour melted butter into a large bowl and allow it to cool slightly.
- Add brown sugar and granulated sugar and whisk until well blended.
- Add egg and vanilla extract and whisk until combined.
- Stir in the flour mixture, mixing just until combined.
- Don’t over-mix.
- Fold in chocolate chips.
- Drop rounded balls of dough onto a prepared baking sheet, the size of 1.5 tablespoons each
- Bake for 10-12 minutes, until cookies just begin to brown at the edges, but the center is still soft.
- Allow to cool in pan for at least 10 minutes or until the cookies are easy to transfer without breaking. Transfer to a wire rack to cool completely.
Store cookies at room temperature in an airtight container for up to 2 days, or in the freezer for up to 2 months, then thaw overnight in the fridge.