Brown Butter Chocolate Chip Cookies

Ingredients

• 1 cup225 gunsalted butter
• 1 cup200 gpacked light brown sugar
• 1/2 cup100 ggranulated sugar
• 2 large2 eggs + 1 yolkeggs, plus 1 yolk
• 2 tsp10 mlvanilla extract
• 2 1/4 cups (280 g) all-purpose flour280 g
• 1 tsp5 gbaking soda
• 1 tsp5 gfine sea salt
• 2 cups340 gsemisweet chocolate chips
• 1 cup150 gchopped walnuts, toasted

Method

1. Melt the butter in a light-colored saucepan over medium heat. Keep swirling; it will foam, quiet down, and the milk solids will turn golden and smell nutty, 4–6 minutes.
2. Pour the brown butter into a bowl, scraping in the brown bits, and let it cool 10 minutes.
3. Whisk the brown sugar, granulated sugar, eggs, yolk and vanilla into the butter until smooth.
4. Fold in the flour, baking soda and salt until just combined, then the chocolate chips and walnuts.
5. Chill the dough 15 minutes (this makes the cookies thicker and stops them spreading too much).
6. Heat the oven to 350°F (175°C) and line two trays with parchment.
7. Drop 2 tbsp (30 g) dough per cookie, leaving 2 inches (5 cm) between them. Bake 11–13 minutes, until the edges are set and the centers still look soft.
8. Cool on the tray 10 minutes — they finish setting as they sit.

Chef's notes

• Use a light-colored pan. A dark pan browns the butter too fast and turns it bitter.
• Weigh the flour. Cup measures are the most common reason cookies turn out cakey.
• For taller cookies, chill the scooped dough balls 20 minutes before baking.