Browned Butter Chocolate Chip Cookies

To Freeze After Baking: First, let the cookies cool completely. Place the cooled cookies on a parchment paper-lined baking sheet and place them in the freezer for 1-2 hours. Remove from the freezer and transfer them to a freezer-safe container to store for up to 3-4 weeks.

To Freeze The Dough: Place the balls of dough onto a baking sheet lined with parchment paper. Next, place the baking sheet in the freezer for 1-2 hours, or until the dough balls are completely frozen. Once frozen, transfer the dough to freezer-safe zipper bags. When ready to bake, simply bake as many of the cookies as you need from frozen. You may need to increase the baking time by 1-2 minutes.

a classic chocolate chip cookie!

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Ingredients

▢1 cup (2 sticks / 227 g) Challenge® unsalted butter, room temperature▢1 ½ cups (300 g) light brown sugar, lightly packed▢2 ½ cups (312.5 g) all-purpose flour▢1 teaspoon baking soda▢1 teaspoon kosher salt▢½ teaspoon baking powder▢3 large (5.3 ounces) eggs, room temperature▢2 teaspoons vanilla▢12 ounces semi-sweet chocolate, roughly chopped▢flaky sea salt, for topping

Instructions

In a stainless steel skillet (or another light-bottomed pan) over medium-high heat, melt butter, swirling the pan occasionally. The butter will begin to foam, which signals the water in the butter is boiling off. (Watch closely at this stage.) Tiny brown specks of milk solids will begin to appear at the bottom of the pan; constantly stir and scrape these off using a spatula so they don't stick.

As soon as the butter turns chestnut brown and smells nutty, remove the pan from the heat. Pour the browned butter into a heat-safe bowl.

To the hot browned butter, add the brown sugar, stirring to combine. Set aside to cool for 15-20 minutes.

To a medium bowl, add the flour, baking soda, salt, and baking powder. Whisk to combine.

Once the butter mixture has cooled, add eggs and vanilla. Whisk to combine.

Using a rubber spatula, gradually mix in the flour mixture.

Fold in the chopped chocolate.

Using a 3-tablespoon scoop, drop balls of dough onto a baking sheet lined with parchment paper. Cover the dough balls and transfer to the refrigerator to chill for 24 hours.

Remove the chilled cookie dough from the refrigerator. Let it rest at room temperature for 30 minutes before baking the cookies.

When ready, preheat oven to 350°F. Line baking sheets with parchment paper.

Place the dough balls onto lined baking sheets, leaving about an inch between each cookie. Bake for 12-14 minutes or until golden brown. (I prefer these slightly underdone, so I will start checking at 10 minutes.)

Remove from oven. Sprinkle flaky sea salt on the tops of the warm cookies.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.