Chocolate Chip Cookies

By dette

Avoid using a nonstick skillet to brown the butter, the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. In order for the cookies to spread and brown properly, it is important to bake them one sheet at a time.

Ingredients

• 1 c. plus 2 tblsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp baking soda
• 5 tblsp unsalted butter
• 1/2 c. packed dark brown sugar
• 1/4 c. granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• 1/2 c. semisweet chocolate chips

Preparation

Step 1

Adjust the oven rack to the middle positiion and heat the overn to 375 degrees. Line two large baking sheets with parchment paper. Whisk the flour, salt, and baking soda together in a bowl.
Melt 3 tblsp of the butter in an 8-inch skillet over medium-high ehat until the butter is dark golden brown and has a nutty aroma, 3-5 minutes. Transfer the browned butter to a large bowl and stir in the remaining 2 tblsp butter until completely melted.

Whisk the brown sugar, granulated sugar, and vanilla into the melted butter until incorporated. Whisk in the egg ujtil the mixture is smooth with no lumps, about 30 seconds. Let the mixture stand for 3 minutes, then whisk vigorously for 30 seconds. Repeat this process of resting and whisking twice more until the mixture is thick, smooth, and shiny. Stir in the flour mixture and 6 tblsp of the chips until combined.

Working with 1 heaping tblsp of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced aobut 2 1/2 inches apart. Press the remaining 2 tblsp chips into the tops of the cookies.

Bake the cookies, one sheet at a time, until the edges are set and beginning to brown but the centers are still soft, puffy and underdone, 8-11 minutes, rotatin ghte baking sheet halfway through baking.

Let the cookies cool on the baking sheets for 10 minutes, thenserve warm or transfer to a wire rack and let cool completely.

cal 120; fast 5g; sat fat 3.5g; shol 20 mg; carb 18 g; prot 2g; fib 1g; od 90 mg