For me, chocolate chip cookies are kind of like brownies, I will probably never stop trying new recipes. I can't help myself. No matter how close to perfection one recipe is I will constantly hear or read about a new & improved version. But for now this is my new favorite recipe! It is everything I ever wanted from a cookie - big, round, fat and chewy. But the really nice twist is the brown butter. It gives the cookies a wonderful almost caramel flavor.
Unlike the original recipe, I let the cookie batter rest overnight, and I strongly recommend you do too. I am sure it helps with the cookies puffiness and texture. Enjoy!
Brown Butter Chocolate Chip Cookies
Adapted From The Family Kitchen
1 cup unsalted butter (2 sticks)
1 cup brown sugar
1/2 cup sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
2 1/2 cups unbleached flour
1 tsp baking soda
1 tsp kosher salt
1 1/2 cups semi-sweet or bittersweet chocolate chips or chunks
1. Melt butter in heavy saucepan over medium heat. Whisking frequently, heat until butter turns golden brown (about 5-8 minutes). Let cool to room temperature.
2. In separate bowl, add sugars. Pour in brown butter and whisk until smooth. Whisk in eggs and vanilla.
3.In separate bowl, combine flour, baking soda, and kosher salt.
4. Add dry ingredients to sugar mixture, and stir until just combined. Let mixture completely cool before adding chocolate chips (or they will melt). Fold in chocolate chips.
5. Cover the bowl with plastic wrap and refrigerate overnight.
6. Preheat oven to 350 degrees. Scoop 1/8 cup portions of dough and roll with your hands to create a perfect ball. Place on a ungreased cookie sheet. Bake 8-10 minutes, until tops are set and bottoms are just turning golden brown.
Makes About 30 Cookies.