Active Ashley's Kitchen

Chocolate chip cookies are heaven in and of themselves, but with the addition of brown butter these take on an even more memorable flavor profile. We added extra chocolate chips, but you can substitute one cup of chocolate chips for walnuts if you prefer.

Ingredients:

Browned Butter-

1 1/2 cups unsalted butter

1/4 cup dry milk powder

Cookies-

1 cup browned sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 egg yolk

1 1/2 cups cake flour

1 1/2 cups all-purpose flour

1 teaspoon cornstarch

3/4 teaspoon baking soda

1 teaspoon salt

1 cup milk chocolate chips

1 cup semi-sweet chocolate chunks

1 cup dark chocolate chips

Directions:

Browned Butter–

1. In a medium saucepan melt the butter over medium-low heat.
2. Whisk in the milk powder and cook for 3 minutes or until the milk solids become a golden brown color. Stir constantly.
3. Remove the saucepan from the heat and transfer to a heatproof bowl. Allow to cool at room temperature 0or refrigerate to quicken the cooling process.

Cookies-

1. Preheat the oven to 415 and line a baking sheet with parchment paper.
2. Add browned butter, brown sugar, granulated sugar, and vanilla extract to a stand mixer and mix on medium with a paddle attachment for 4 minutes.
3. Add the eggs and egg yolk one at a time beating after each addition.
4. In a separate bowl whisk the cake flour, all-purpose flour, cornstarch, salt, and baking soda.
5. Reduce heat to low and add the dry ingredients 1/2 cup at a time.
6. Add the chocolate chips and mix on low to combine.
7. Use a medium cookie scooper to form balls. Place two inches apart on a baking sheet.
8. Bake 8-9 minutes until cookies are golden brown. Allow cookies to cool on baking sheet for two minutes before transferring to a wire rack to cool.
9. Enjoy these cookies while they are warm!