Author Notes: My recipe is adapted from Table for Two blog—http://www.tablefortwoblog.com/brown-butter-toffee-and-chocolate-chip-cookies—which adapted it from Cook’s Illustrated. —Adam Janofsky
Makes: about 2 dozen cookies
Ingredients
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14
tablespoons unsalted butter, divided
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1/2
cup granulated sugar
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3/4
cup dark brown sugar
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2
teaspoons salt
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2
teaspoons vanilla extract
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1
egg
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1
egg yolk
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1 3/4
cups AP flour
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1/2
teaspoon baking soda
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1
teaspoon smoked cinnamon
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1
cup chocolate chips
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1/2
cup chopped walnuts
Directions
- Preheat oven to 375 F. In a stainless steel skillet over medium high heat, melt 10 tbsp butter and cook 3-5 minutes, until dark golden brown with a nutty aroma, swirling constantly so it doesn’t burn.
- Transfer to a heatproof bowl and stir in the remaining 4 tbsp butter (room temperature) until it’s melted.
- Whisk the sugars, salt and vanilla into the butter for 30 seconds. Add egg and egg yolk and mix until smooth.
- Let mixture stand for a minute, then whisk for 30 seconds. Repeat 2 times until the mixture is thick and shiny.
- With a rubber spatula, mix in the flour, baking soda, and cinnamon until just combined. Stir in chocolate chips and walnuts.
- Scoop 2 tbsp dough onto cookie sheet about 2 inches apart. Bake for 8-12 minutes, until edges are crispy but inside is still soft. Let rest for 5 minutes before transferring to a wire cooling rack to cool completely.