My Browned Buttered Chocolate Chunk Cookies

For the Jasinski family! 

Perfect thank you gift and activity for a rainy day.

RECIPE

Browned Butter Chocolate and White Chocolate Chunk Cookies  (this was the first time that I have “browned” butter… it was so easy though, no baking feat, by any means. If I can do it without messing up the first time, so can you!)

• 2 cups + 2 tablespoons all-purpose flour
• 1/2 teaspoons baking soda
• 12 tablespoons of unsalted butter, browned and cooled (see below)
• 1 1/2 cup brown sugar, only gently packed
• 1 egg + 1 egg yolk, at room temperature
• 2 ( and then some )teaspoons vanilla extract 
• all the dark and white chocolate you desire (keeping in mind that you’ll stragically place pieces on the top immediately after they come out of the oven)

1. Preheat the oven to 325 F degrees (I was using an older oven this time, so I preheated the oven to 350.)

2. In a medium size bowl, combine the flour and baking soda together. In a separate bowl, combine the brown butter and sugars with a hand-held whisk. Then mix in the egg and egg yolk and vanilla extract.

3. From there add the flour/baking soda mixture a little bit at a time and incorporate until a nice dough forms. (Some switch from using a whisk to using a rubber spatula half way through the combination of mixtures, I just use a fork to mix everything up… just letting you know that its not totally necessary for bomb cookies! ;)

4. Fold in all of your chocolate, except for the amount set aside for garnishing.

5. Stick the dough in the fridge for about 10-15 minutes while you clean up a bit. ( I completely skipped this step, in the interest of time, but I will try it next time.)

6. Using a scale or a cookie scoop (I used a plain old spoon… nothing fancy), scoop out about 2 tablespoons worth of dough and roll it into a ball. Then rip the ball in half. Place one half (ripped side down) onto a cookie sheet and then place the other half (ripped side up) onto the first half. Repeat for each cookie, leaving about 2 inches between each cookie on the cookie sheet.

7. Bake cookies for 12-16 minutes or until the edges start to get slightly golden brown. (Mine took about 16 minutes).

8. Immediately after you take them out of the oven, garnish your cookies with a couple chocolate chunks that you set aside earlier by pressing them into the cookie. This will make your cookies look full (and awesome).

9. Let them sit on the cookie sheet for 1-2 minutes and then transfer to a cookie rack and allow the cookies to cool completely.

10. eat them ALLL nom nom nom nom