Browned Butter Chocolate Chip Cookies

By srumbel

I was pleasantly surprised at how simple it was to make these cookies. One pan, two bowls, a whisk and a spatula was all I needed. No stand mixer or creaming of butter and sugar together were required, which was a total WIN in my book. The size of the cookies were perfect too! One cookie was enough to satisfy my cravings for chocolate chip cookies!
from javacupcake.com

Ingredients

• 8 3/4 oz all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp ground nutmeg
• 14 Tbsp unsalted butter
• 3 1/2 oz granulated sugar
• 5 1/4 oz dark brown sugar
• 1 tsp salt
• 2 tsp vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 1/4 cups milk chocolate baking chips

Details

Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 375F degrees and place the baking rack in the center of the oven. Line three baking sheets with parchment paper.
In a small bowl, whisk together the flour, baking soda and nutmeg. Set aside.
In another small bowl, measure the sugars. Add the salt and whisk together. Set aside.
In a large pan over medium-high heat, melt 10 Tbsp of the butter. Cook the butter, stirring constantly, until it browns and smells nutty. Remove from heat immediately and pour into a large heat-safe bowl. Add the remaining 4 Tbsp of butter and stir until melted.
Add the sugars to the browned butter and whisk until smooth, about 30 seconds. Add the eggs and whisk another 30 seconds to combine.
Let the mixture stand for 3 minutes then whisk for 30 seconds. Repeat this process a total of three times.
Pour the flour mixture into the bowl and using a rubber spatula, stir until just combined.
Add the chocolate chips and stir until incorporated. Press down on the dough to ensure that no flour pockets remain in the dough.
Divide dough into 18 balls. Place 6 balls of dough onto each prepared baking sheet, at least 2 inches apart.
Bake one sheet of dough at a time for 10-12 minutes, rotating the pan half way though baking.
Allow the cookies to cool for 3 minutes on the baking sheet before removing to a wire rack to cool completely.
Store in an air tight container for up to a week… that’s if they last that long!