Brown Butter Chocolate Chip Cookies

Line a cookie sheet with parchment paper, foil or a Silpat. Set aside.

Place butter in a medium saucepan over medium heat and brown it. My tip on browning butter: set the heat to medium and let the butter melt; it will be splattering so you may want to put the lid on but leave a small crack open. You can swirl the saucepan once in a while. As soon as the butter calms down and the noise dies down, start watching the butter. It will brown quickly from this point; the nutty fragrance and dark brown color is what you want. Take it off the heat and let it cool for few minutes.

To distract yourself, place egg and egg yolk in a small measuring cup and slightly beat it with a fork. Set aside.

In a medium mixing bowl, whisk together the dry ingredients (flour, soda and salt). Set aside.

Pour the butter into a large mixing bowl and let it cool for a few more minutes. Add brown sugar and granulated sugar and mix on low or “stir” (for those with standing mixers). Add the eggs and vanilla and mix until smooth, about 1 minute.

Now switch to a wooden spoon or a spatula. Add the dry ingredients all at once, followed by the chocolate chips. Gently fold it all in, until a uniform dough forms. It will be quite dry and crummy. Place the dough in the fridge for 1 hour.

Preheat your oven to 350 F.

Scoop the chilled dough out with a cookie scoop or a tablespoon and roll into a ball in your hands. Place on the prepared cookie sheet. Bake for 5 minutes, pull it out, flatten the cookies with the back of a metal spatula and return to the oven. Bake for an additional 5-6 minutes.

Remove from the oven and cool on the sheet for 1 minute and transfer to a wire rack to cool completely.