Ingredients:
- 226g (1 cup) unsalted butter
- 28g (2 tbsp) heavy cream
- 260g (2 cups) all-purpose flour
- 6g (2 tsp) kosher salt
- 6g (1 tsp) baking soda
- 150g (¾ cup) dark brown sugar, packed
- 150g (¾ cup) granulated sugar
- 100g (2 large) eggs, cold
- 15g (1 tbsp) vanilla extract
- 1 ½ cups assorted chocolate chips and chunks (see notes for types)
Baking Instructions:
- Begin by browning half of the butter in a pan until it turns a nutty brown color and emits a rich aroma.
- Transfer the browned butter to a bowl and mix it with the remaining butter. Allow the mixture to cool until it’s semi-solidified in the refrigerator or freezer.
- In a mixing bowl, cream together the browned butter mixture and both sugars until well combined. Then mix in the eggs, vanilla, and heavy cream until smooth.
- In a separate bowl, whisk together the flour, salt, and baking soda.
- Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
- Stir in the various chocolate chips and chunks until evenly distributed throughout the cookie dough.
- Using a large scoop, portion out six cookies onto a lined baking sheet.
- Freeze the cookie dough for 15-20 minutes until firm.
- Preheat your oven to 350°F (175°C). Bake the cookies for 12 minutes, then rotate the tray and continue to bake for an additional 6-8 minutes or until golden.
- As soon as you take the cookies out of the oven, press additional chocolate chunks into the tops of the cookies while they are still warm.
- Allow the cookies to cool on the tray for 5-10 minutes to set properly.
To Serve:
- Serve these brown butter chocolate chip cookies with a cold glass of milk for a comforting and indulgent treat.
Notes on Chocolate: For a rich chocolate experience, use a combination of Nestlé Toll House milk chocolate chips, mini semi-sweet chocolate chips, dark chocolate chips, and Target’s Good & Gather dark chocolate chunks. This variety gives a delightful contrast of chocolate flavors and textures in each bite.
