Sunday Best

~BROWN BUTTER CHOCOLATE CHUNK~

A classic favorite! I always make chocolate chip cookies using the "creamed-butter' method but wanted to try a new approach by browning the butter. This produces better flavor and a chewier cookie....yes please!!!

( For about 24 cookies)
1 3/4 cup all-purpose flour
1/2 tsp. baking soda
14 TBSP. unsalted butter
3/4 cup dark brown sugar
1/2 cup sugar
1 tsp. salt
2 tsp. vanilla
1 egg + 1 yolk
1 1/4 cup bittersweet chocolate chunks

1. Preheat oven to 325, line 2 baking sheets with parchment.

2. Whisk flour and baking soda together; set aside.

3. Melt butter in a skillet over medium-high heat and swirl pan constantly, cooking until it's a dark brown color and has a nutty aroma. Transfer to a large bowl.

4. Add both sugars,salt, and vanilla t melted butter and whisk until fully incorporated. Add the egg and yolk, whisking to combine until smooth. Let mixture sit for 3 minutes.

5.Whisk for about 30 seconds more, then incorporate flour mixture just to combine and add chocolate.

6. Scoop dough into desired size (I rolled balls and weighed them at about 40 grams each) and drop 2 inches apart on baking sheet.

7. Bake for about 7 min, then rotate pan and bake about 7 min, more or until the edges are set and the center still looks soft. Cookies should look puffy and have a crackly surface when you take them out.