Chocolate Chip Cookies

• 10 Tbsp salted butter
• 1½ c. AP flour (180g)
• ¾ tsp baking soda
• ⅜ tsp salt
• ⅔ c. packed light brown sugar (144g)
• ⅓ c. granulated sugar (66g)
• 1½ tsp vanilla paste/extract
• 1 large egg
• 1 c. chocolate

Instructions

1. 1.
   Pull butter from fridge and place 8 Tbsp into a pan and begin heating on medium-low, set the rest aside on the counter. Stir every 15-30 sec until frothy and caramelized, about 5-8 minutes (go for medium brown, not dark for best flavor, right before it browns it gets super frothy). Set aside.
2. 2.
   In the meantime, measure flour, baking soda, baking powder, salt, and optional dry ingredients into a medium bowl and mix to combine. Set aside
3. 3.
   When almost completely cooled (aiming for barely lukewarm to touch, syrupy liquid consistency), add browned butter to a large mixing bowl.
4. 4.
   Add remaining 2 Tbsp butter which should be only slightly softened. Using a sturdy wooden utensil or electric mixer with paddle attachment, break up the solid butter into chunks and beat them into the browned butter. Continue breaking up chunks and beating the mixture until the butters emulsify and lighten into a creamy paste.
5. 5.
   To butter, add granulated and brown sugar, then beat until the mixture is fluffy, about 3-5 minutes.
6. 6.
   To this add vanilla, egg, and optional wet ingredients, then continue to beat until combined and fluffy, another 1-2 minutes.
7. 7.
   Add all dry ingredients at once and fold or mix on low speed until halfway combined, then add chocolate and mix.
8. 8.
   Be careful not to mix longer than necessary, but ensure that there are no streaks of flour remaining on the sides.
9. 9.
   Portion the dough into 2Tbsp balls and place into a ziploc bag, tupperware, or plastic wrap. Place dough in fridge for at least 30 minutes, ideally until the center of the dough is noticeably firmer. This is the most important step. Dough temperature is the largest factor for spread. If overchilled/frozen, there will be hardly any spread although the cookies will still bake properly and taste fine. If the dough is rock-solid from fridge, thaw it for 30 minutes until it is pliable but firm and cool. If frozen, thaw for 1-2 hours until pliable but firm and cool.
10. 10.
    Preheat oven to 350 F
11. 11.
    Place dough balls on silicone lined baking tray with at least 2” of space between edges
12. 12.
    Bake for 10 minutes, then monitor the cookies and remove them at your desired doneness. Times will vary due to altitude and dough ball shape/size.
13. 13.
    Allow to cool for 5-10 minutes before serving.