Brown butter chocolate chip cookies
Prep time: 2 hours 20 minutes
Cook time: 12 minutes
Total time: 2 hours 32 minutes
Serves: 24
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter (2 sticks) - this is a game changer in the baking world
1 1/2 cups packed dark brown sugar
1/4 cup granulated sugar
1 large egg + 1 additional egg yolk (room temp)
1 tablespoon vanilla extract
1 tablespoon plain greek yogurt
3/4 cup semi-sweet chocolate chips (or mnm’s)
3/4 cup milk chocolate chips (or dark chocolate)
Instructions
brown your butter: add unsalted butter to a large saucepan and cook over medium heat. The butter will begin to crackle and then eventually foam. Stir constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the pan (this happens quickly!). Remove from heat as soon as the butter begins to brown and give off a nutty aroma. Transfer butter to a bowl to prevent burning. Set aside until cool enough to touch.
With an electric mixer, mix the brown sugar and sugars until well combined. Beat in the egg, egg yolk, vanilla, and yogurt until combined.
In a separate bowl, whisk together the flower, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and beat on low speed until combined. Add both chocolate chips and mix on low speed until just incorporated into the dough.
Chill your dough for 2 hours in the fridge, or up to 12-24 hours.
Once the dough is chilled, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Measure 2 heaping tablespoons of the dough or use a medium cookie scoop. Place dough balls on cookie sheet, 2 inches apart.
Bake the cookies 9-10 minutes or until the edges of the cookies begin to turn golden brown. They will look underdone in the middle, but will continue to cook once out of the oven.
Cool for 5 minutes and enjoy!
(I am not liable for repercussions of eating the entire batch alone)