Chocolate Chipl...

• 11 cup Butter
• 21 cup Brown Sugar
• 32 tbsp Brown Sugar
• 41/2 cup Sugar
• 51 tsp Vanilla Extract
• 61 piece large Egg
• 71 piece large Egg Yolk
• 82 1/4 cup Flour
• 93/4 tsp Baking Soda
• 101/2 tsp Salt

1. 1

   Heat a light-colored pan or pot over medium-low heat. Add cubed butter. See below in the notes for tips on how to brown the butter. Once the butter has become a golden color, remove from heat.

2. 2

   Carefully add brown sugar and sugar and stir with a wooden spoon, spatula, or whisk until glossy and smooth. This may take several minutes and this helps to cool the butter slightly. Set aside for 10-15 minutes to cool at room temperature.

3. 3

   After it has time to slightly cool, stir in vanilla until smooth. Add egg and egg yolk and stir together.

4. 4

   Fold in flour, baking soda, and salt until combined.

5. 5

   Since we are using melted browned butter, it is imperative to chill the cookie dough or you will end up with flat cookies. I suggest wrapping the cookie dough and chilling for at least 30 minutes to 1 hour. If time is on your hand, I suggest chilling for 24-48 hours.

6. 6

   When ready to bake, preheat the oven to 365 degrees. If you chilled the dough for 24 hours, you will need to remove the cookie dough from the refrigerator about 1 hour before you are ready to bake to allow the dough to come to room temperature.

7. 7

   Roll the dough into balls and place on a light-colored, parchment paper lined baking sheet. Bake for 8-10 minutes or until the cookies start to become a light golden color on the edges. Do not overbake!

8. 8

   Remove from the oven and let the cookies set up for several minutes before removing from the pan.

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