The Pioneer Woman Tasty Kitchen
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Brown Butter Chocolate Chip Cookies

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Level: Easy

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Description

There’s a reason I’m calling these The Best Brown Butter Chocolate Chip Cookies. Check out my tips for the ultimate cookies!

Ingredients

  • 2 sticks Unsalted Butter
  • 1 cup Bread Flour
  • ¾ cups All-purpose Flour
  • 2 teaspoons Kosher Salt (or 1 1/2 Teaspoon Table Salt)
  • 1 teaspoon Baking Soda
  • 1 cup Dark Brown Sugar (packed)
  • ½ cups Granulated Sugar
  • 1 whole Large Egg
  • 1 whole Egg Yolk
  • 2 Tablespoons Milk
  • 2 teaspoons Vanilla Extract
  • ½ cups Semi-sweet Chocolate Chips, Divided
  • 5 ounces, weight Dark Chocolate, Roughly Chopped
  • 2 teaspoons Maldon Salt For Sprinkling

Preparation

Add butter to a small pot and melt over medium heat. Bring to a simmer and cook until golden brown, stirring often once butter begins to take on color. Transfer to bowl to cool. Refrigerate until texture of softened butter, or up to overnight. If completely firm, sit on counter to soften at room temperature.

Combine bread flour, all-purpose flour, salt and baking soda in a bowl.

Combine soft brown butter and sugars in the bowl of a standing mixer fitted with a paddle attachment. Beat over medium speed for about 3 minutes or until pale, airy and creamy. Add egg and yolk and whip over medium speed until well-combined. Add milk and vanilla and mix.

Add dry ingredients to wet ingredients in 3 additions, mixing over low speed to just combine. Don’t overmix. Stir in chocolate, reserving a couple tablespoons of chocolate chips for topping. Cover with plastic wrap and refrigerate for several hours or up to overnight, until firm.

Preheat oven to 350°F. Line a baking sheet with parchment paper. Scoop 1 ½ tablespoons of dough onto prepared pan spaced 2 inches apart (I use a mini ice cream scoop). Top with reserved chocolate chips. Bake on center rack of oven for 10–14 minutes or until golden brown. Immediately sprinkle with maldon salt. Repeat in batches with remaining dough.

Allow to cool on pan for 5 minutes, then transfer to wire rack to cool completely. Or eat them while they’re still warm, which is the best in my opinion. Enjoy.

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