Brown Butter Chocolate Chip Cookies

Ingredients:

• 2 sticks European butter

• 2 teaspoons pure vanilla extract

• 2 large eggs

• Splash of heavy cream (or a lot of whipped cream)

• 1 ½ - 2 teaspoons salt (depends on how fine your salt is)

• 1 ¼ cups bread flour flour

• 1 ¼ cups all purpose flour

• 1 teaspoon baking soda

• 1 teaspoon espresso powder (helps bring out the flavor of the chocolate)

• ½ cup packed dark brown sugar

• ½ cup packed light brown sugar

• ½ cup white sugar

• 1 ½ cups of semi-sweet chips

• ½ cup milk chocolate chips (Note: it’s worth investing in high quality chips, it makes a huge difference! I use Callebaut)

NOTES:

Honestly, this is the last cookie recipe you will ever need. They are a little thick, slightly crunchy on the outside and perfectly chewy. The brown butter really makes a world of a difference.

Directions:

1. Place butter in a medium saucepan over medium-high heat. Stir constantly until the butter starts to brown and smells nutty/ like caramel. You want the fat solids to become a nice dark golden brown. It should only take 4-5 minutes. It might bubble and become hard to see, but remove from heat for a few seconds and it should settle down. Keep a close eye on it because it can become burnt in a matter of seconds!

2. Pour the brown butter into a 2-cup glass measuring cup.

3. Fill to the "1-cup" line with heavy cream or whipped cream.

4. Pour butter and cream into the bowl of a standmixer.

5. Place standmixer bowl in a larger bowl with ice water. Whisk until thickened -- it should be a beige color. Let sit until it has the same consistency as softened butter. Make sure to scrape the bottom with a spatula to get all the fat solids-- that’s where the flavor is!

6. Once the butter is cooled, add the sugars to the butter and mix on high until light and fluffy.

7. Add eggs, one at a time. Mix on low-medium for a minute in between each one.

8. Add vanilla and beat for one more minute.

9. Whisk to combine flours, espresso powder, baking soda, and salt. Note: if you want your cookies extra thick, add a teaspoon of cornstarch.

10. Manually fold in flour mixture until just combined. This can be done with the standmixer as well, just use a VERY low speed.

11. Manually fold in chips until just combined. This can be done with the standmixer as well, just use a VERY low speed.

12. Scoop dough onto a parchment-lined cookie sheet. Cover with plastic wrap. I tend to use a medium-large scoop.

13. Chill in the fridge for at least 3-4 hours. For best results, chill the dough overnight or for 2 days. The dough gets really rich and flavorful this way.

14. Preheat oven to 375ºF.

15. Rearrange cookies on the sheet so that they are about 2 inches away from each other. Keep cookies in the fridge until they are ready to be baked. Note: if you want your cookies thicker, squeeze them so that the dough is thinner and taller. This will help prevent them from spreading out too much.

16. Bake for about 8 minutes, turn around then bake for another 8 minutes. If you like your cookies on the crispy side, keep them in for another 1-2 minutes.

17. Cool on the tray for 5 minutes then gently transfer to a wire cooling rack.

18. Enjoy!