Ingredients

The following ingredients have 36 Servings
  • 14 tablespoons unsalted butter (1 3/4 sticks)
  • 1 ¾ cups unbleached all-purpose flour (8 3/4 ounces)
  • ½ teaspoon baking soda
  • ½ cup granulated sugar (3 1/2 ounces)
  • ¾ cups packed dark brown sugar (5 1/4 ounces, see note)
  • 1 teaspoon table salt
  • 2 teaspoons vanilla extract
  • 1 large egg (room temp)
  • 1 large egg yolk (room temp)
  • 1 ¼ cups semisweet chocolate chips

Instruction

  • Heat 10 tablespoons butter in a large heavy pan on medium-high heat until melted, about 2 minutes. Constantly stir until butter is dark golden brown and has nutty aroma, about 2 min.
  • Remove pan from heat; transfer browned butter to large bowl. Stir remaining 4 tablespoons butter into the hot butter until completely melted; set aside and let cool to room temp.
  • Preheat oven to 350F, with rack on lower middle position. Line 2 large baking sheets with parchment paper or silicone baking mats.
  • In a separate bowl, whisk flour and baking soda together; set aside.
  • In bowl of stand mixer fitted with paddle attachment, add both sugars, salt, vanilla, and melted butter; blend on medium-high until fully incorporated.
  • Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 1-2 min. Mixture should end up thick, smooth, and shiny.
  • Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips. At this point, dough can be wrapped airtight and placed in fridge until ready to bake. We recommend chilling dough at least 30-60 minutes.
  • Scoop the dough into balls of about 1.5 tablespoon each. Place on lined baking sheet, 2 inches apart. Bake 8 minutes or until edges and bottoms are browned; the cookies will be puffy and quite soft, but cookies will set as they cool. Bake only 1 pan at a time.