Brown Butter Chocolate Chip Cookies

Instructions

Melt 1 cup (2 sticks) unsalted butter in a medium saucepan over medium heat. Cook, stirring often with a heatproof rubber spatula to prevent burning, until butter turns a light amber color, smells nutty, and foam has started to settle, 5-7 minutes. Immediately pour butter into a large heatproof bowl and scrape in any browned bits stuck to bottom of pan. Add 11⁄4 cups (250 g; packed) light brown sugar, 1⁄3 cup (67 g) granulated sugar, and 1 Tbsp. vanilla extract to butter and whisk until combined and sugar starts to dissolve. Add 2 large eggs, room temperature, and 1 large egg yolk, room temperature, one at a time, whisking after each addition until incorporated before adding more. Add 23⁄4 cups (344 g) all-purpose flour, 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1 tsp. baking powder, and 1 tsp. baking soda and stir with rubber spatula until a soft dough forms and there are no pockets of unincorporated flour. Add 2 cups semisweet chocolate chips (about 12 oz.) and mix just until distributed throughout. Cover bowl with plastic wrap and chill dough at least 3 hours and up to 12 hours. (Alternatively, if you want to speed up the process, transfer dough to a large resealable plastic bag and flatten dough to all 4 corners. Close bag and place in a large bowl of ice water; make sure bag is submerged. Let sit 20 minutes.) Place racks in upper and lower thirds of oven; preheat to 350°. Line 3 baking sheets (or what you have) with parchment paper or nonstick baking mats. Using a #16 cookie scoop or 1⁄4-cup measure, portion out dough and roll into smooth balls. (Or, if using the ice water technique, cut dough into 66 g portions and roll into smooth balls.) Place balls on prepared baking sheets, spacing about 2" apart (6-7 per baking sheet). Bake 2 baking sheets of cookies, rotating baking sheets top to bottom and front to back halfway through, until tops are cracked and lightly browned, 14-16 minutes. Gently bang baking sheets on counter a few times to deflate cookies slightly, then let cool on baking sheets. Repeat with remaining baking sheet of cookies, baking them on either rack.

• unsalted butter Notes: 1 cup, 2 sticks
• 11⁄4 cups light brown sugar Notes: 250 g; packed
• 1⁄3 cup granulated sugar Notes: 67 g
• tbsp. Vanilla Extract Notes: 1
• large eggs Notes: 2, room temperature
• large egg yolk Notes: 1, room temperature
• 23⁄4 cups all-purpose flour Notes: 344 g
• tsp. Diamond Crystal or 1 tsp. Morton kosher salt Notes: 2
• tsp. baking powder Notes: 1
• tsp. Baking Soda Notes: 1
• semisweet chocolate chips Notes: 2 cups, about 12 oz.