Browned Butter Chocolate Chip Cookies

In a medium sized mixing bowl, sift the flour and baking soda together. Set aside.

In a medium saucepan, melt 10 tablespoons of the butter over medium low heat. Watching it carefully, swirl the pan until the butter begins to turn a dark brown caramel color. Don’t worry if it bubbles up. If it does, just remove it from heat and turn the temperature down a notch, then continue browning. You want it to look dark brown. When it gets to this point remove the pan from the heat.

Add the remaining 4 tablespoons of butter into a separate bowl and pour the melted butter over the top. Let the hot butter melt the room temperature butter, then let the whole mixture come to room temperature.

Once at room temp, preheat your oven to 375 F. Add the sugars, salt, vanilla, the whole egg and the yolk and whisk the ingredients for 30 seconds or so. Let the mixture sit for 2-3 minutes, then repeat by whisking and resting 2 more times. The mixture will begin to look thick and glossy.

Add the flour and soda mixture, switch to a spoon and mix to combine, then mix in the chocolate chips and the nuts.

Line two large baking sheets with parchment paper and use an ice cream scoop to portion out the dough evenly, about 6 cookies to a sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, rotating the pan halfway through baking.

Remove pans from oven. Let cookies cool on pan for 3-4 minutes, then remove them with a spatula and place on a cooling rack for further cooling.

(Recipe adapted from Cook’s Illustrated.)