Browned Butter Soft Chocolate Chip Cookies

Like I have said previously, you can tell a lot about a person based on their favorite type of chocolate chip cookie. My personal fave: my Thin, Gooey, Crispy Chocolate Chip Cookies. But I realize I need to appeal to ~the people so I have created the step sister to those cookies with this soft and gooey version.

warning: this dough needs to chill in the fridge for a bit SO PLAN ACCORDINGLY

what you need:

• 1/2 cup dark chocolate, chopped
• 1/2 cup semi sweet chocolate, chopped
• 1/4 cup milk chocolate, chopped
• 2 sticks of unsalted butter, cut into 4ths
• 1 cup brown sugar light or dark, either works
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cup all purpose flour
• 1 cup cake flour
• 2 tablespoons cornstarch
• 1/2 teaspoon baking powder
• 1 tsp baking soda
• 1 tsp kosher salt
• Sea salt flakes (optional)

what you need to do:

• In a small saucepan over medium heat, add your butter and melt, swirling around in the pan occasionally. We are browning the butter, which creates a delicious nutty flavor. It will get foamy and start to pop, and when the popping starts, swirl the pan, watching carefully to make sure it does not burn. You will start to see little brown bits form in the bottom of the pan. After about 2 – 3 min of popping, the butter should be an amber color, the brown bits should NOT be burned, and it should have a super nutty aroma. Remove it from the heat and pour into a separate medium bowl to cool.
• Add the sugars to the butter and set aside. This needs to cool to a *WARM* temp before we can continue, to make sure it does not cook the eggs when we add them in.
• In a large bowl combine both flours, cornstarch, baking powder, baking soda, and salt.
• Once the butter has cooled, add it to the bowl of your mixer (you could also do this by hand if you don’t have a mixer) and mix on low for about 10 seconds to just re-mix that butter and sugar together.
• One at a time, slowly add the eggs. Then the vanilla extract. Mix until combined. Scrape down the sides of the bowl to make sure all of that egg is mixed in.
• With mixer on low, add the dry ingredients slowly until JUST combined.
• Add in chocolate and mix until JUST combined.
• Wrap dough tightly in plastic wrap and place in the fridge for at least 2 hours, but preferably overnight. This dough will be pretty firm and stiff, so I recommend pulling it out of the fridge and setting at room temp for about 30 min before scooping.
• When ready to bake, preheat oven to 350 degrees.
• Tip: after I roll out my cookies, I hand place bits of chocolate onto the top of the dough balls so that when they flatten out, they look way prettier and there is a bunch of chocolate right on top!
• Place cookies on a lined cookie sheet about 2 inches apart and bake about 8 – 10 minutes!
• Sprinkle with sea salt flakes if desired and ENJOY!