Brown Butter and Rye Chocolate Chip Cookies
1 cup unsalted butter
3/4 cup granulated sugar
1/2 cup dark brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup rye flour
1/2 teaspoon baking soda
1 teaspoon coarse Kosher salt
1 cup dark or semi-sweet chocolate chips, or chopped chocolate
Note that if you don't have rye flour, you can use just all-purpose flour in this recipe with equally delicious results.
In a small saucepan, melt the butter over medium heat. Continue to cook the butter, swirling occasionally, for several minutes, until the water evaporates and nutty brown solids form at the bottom of the pan. Immediately remove the pan from the heat, scrape the browned bits off the bottom of the pan and pour the butter into a bowl to cool. Let cool at room temperature for several hours until the butter returns to a (soft) solid.
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar for about 5 minutes, scraping the bowl several times, until light and fluffy. Add the egg and vanilla, and mix in gently on low speed.
In a separate bowl, combine the flours, baking soda, salt and chocolate chips. With the mixer on low, add the dry ingredients by spoonfuls, mixing just until combined.
Use a cupcake/ice cream scoop to portion out the cookie dough into 15 balls. Cover and refrigerate the dough balls for 2 hours.
Preheat the oven to 350. While the oven preheats, freeze the dough balls for 10 minutes.
Place the cold dough balls three inches apart on a parchment lined baking sheet. Bake on the center oven rack for 13 minutes (it seems like a long bake time, but these are large cookies). The edges will appear set, but the centers should still look underdone. Let cool on the baking sheet for 1 minute, then carefully transfer to a wire rack to cool completely. Repeat with any remaining dough.
Store cookies in an airtight container for three days, or wrap and freeze indefinitely.
Recipe from Curly Girl Kitchen
Yields 15 cookies