PIES AND TACOS
This is no ordinary chocolate chip cookie recipe!
Firstly, we'll prepare the Brown Butter. Begin by cutting the butter into pieces to ensure even melting. Stir constantly until the butter develops a nutty aroma and the solids turn golden brown.
In the bowl of a stand mixer, combine the cooled brown butter, light brown sugar, and white granulated sugar. Beat on medium speed for about 2 minutes until light and creamy. Add the whole large egg and egg yolk, followed by the vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until combined. Fold in the chocolate chips to the mixture using a spatula.
Scoop the cookie dough using a cookie scoop and roll each portion into a ball. Place the dough balls on a baking sheet lined with parchment paper or a silicone mat. Freeze the dough balls for at least 15 minutes before baking.
Preheat your oven to 350°F. Arrange the frozen cookie dough balls on a baking tray, spacing them about 3 inches apart. Bake for 12 minutes, or until the edges are light golden brown. Remove the cookies from the oven before they appear fully baked; they will continue to set as they cool.
Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the unbaked cookie dough balls for up to 2 months. Bake directly from frozen, adding a couple of extra minutes to the baking time.
Whether you’re looking for a cozy treat or a simple yet indulgent dessert, these cookies are sure to taste amazing with their brown buttered sweetness!