Browned Butter Choc Chip Cookies

BROWN BUTTER CHOCOLATE CHIP COOKIES

1 cup (2 cubes) salted butter, browned and cooled to room temperature

1 cup packed light brown sugar

1/3 cup granulated sugar

1 large egg

1 large egg yolk

2 tablespoons milk

2 teaspoons vanilla

2 1/4 cup all purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups semi-sweet chocolate chips

In a large mixing bowl using an electric hand mixer, beat the browned butter and sugars together until light and fluffy. Add egg, egg yolk, milk, and vanilla. Beat on low speed until well blended.

In a separate bowl combine dry ingredients (flour, baking soda, and salt) together with wire whisk. Gradually add these dry ingredients to the wet ingredients until a soft dough forms. Scrape the bowl a few times. Stir in the chocolate chips. Cover and chill for 1 hour--- if it chills for longer it will have to thaw a bit before it is soft enough to be scooped but still firm.

Heat oven to 375°F. Line a cookie sheet with parchment paper. Using a cookie scoop, drop rounded tablespoons of cookie dough two inches apart on prepared cookie sheet. Bake for 6-10 minutes or until golden brown. Let cool on cookie sheet for 2 minutes. Remove to a cooling rack. Devour, or store in an air tight container.

TIP: Scoop cookie dough balls onto a parchment paper lined cookie sheet and freeze for 1-2 hours. Remove from cookie sheet and store in a gallon size ziploc bag in the freezer. Frozen cookie dough will need 9-10 minutes to bake in a 375°F oven.