Brown Butter Chocolate Chip Cookies

olivesnthyme.com 

Brown butter chocolate chip cookies are nutty brown butter filled chocolate chip cookies with soft and chewy centers, crisp edges and pockets of rich melty chocolate.

olivesnthyme.com 

In a sauce pan or pot, melt the butter on low heat until the butter to begins to foam. Once it starts to foam, whisk or stir the liquid butter frequently. Once the foam has subsided, the butter should have some brown, lightly toasted bits floating at the bottom.

Step 1:  

Pour the brown butter in a heat safe bowl to cool for about 15 - 20 minutes to room temperature. Transfer the browned butter to the fridge to chill an additional 30 - 45 minutes

Step 2:  

In another bowl whisk together the flour, baking soda and salt until well combined. Set aside for now.

Step 3:  

In a large mixing bowl, whisk in the cooled browned butter with the light brown and granulated sugars until well combined. Whisk in the egg, egg yolk and vanilla extract until smooth and well combined. Stir the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time. Fold in most of the chocolate chips or chunks.

Step 4:  

Cover the cookies with plastic wrap and transfer to the fridge to chill for 1 hour or up to overnight.Using a medium cookie scoop, scoop the chocolate chip browned butter cookie dough and place the cookie dough balls onto the lined baking sheet.  Top with the reserved chocolate chips ot chunks.

Step 5:  

Bake for 9 - 10 minutes or until the edges of the cookies are set and the centers are slightly puffed.

Step 6:  

Cool the chewy chocolate chip cookies with brown butter on the baking sheet for 5 minutes.

Step 7:  

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