Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies
Sometimes it's worth it to mess with a classic. Everyone has a chocolate chip cookie preference, and everyone's grandma has the "best" recipe so I can't say where these fall on a scale of one to ten, but I can say they're crunchy, chewy and chocolaty, and a little nutty from the browned butter, which I really like. They aren't better than Grandma's, and they won't be my new favorite recipe, but it allowed me to try something new, which I can always appreciate! If you're looking for a cookie that's a little more involved than your standard and delivers a tasty final product, give this variation of the NYT recipe that's been circling the web a shot!

2 c minus 2 tbls(8 1/2 ounces) cake flour
1 2/3 c (8 1/2 ounces) bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp coarse salt
2 1/2 sticks (1 1/4 c) unsalted butter, browned
1 1/4 c (10 ounces) light brown sugar
1 c plus 2 tbls (8 ounces) granulated sugar
2 eggs, room temp
2 tsp vanilla
1 1/4 lbs bittersweet chocolate chopped into chip size pieces

Combine flour, baking soda, baking powder and salt, set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine sugars. Pour hot brown butter over sugars, and without stirring, place in refrigerator to cool the butter to room temperature. Attach bowl to mixer and on medium speed, beat until light in color and fluffy. If butter isn't becoming pale, it isn't cool enough. Pop it back in the fridge for a few more minutes and try again.

When butter mixture is desired consistency, add egg and beat for 30 seconds. Stir in vanilla. Add dry ingredients, and mix until just incorporated. Stir in chocolate. Form dough into a log and wrap in plastic. Refrigerate for at least 24 hours.

When ready to bake, preheat oven to 350 and line a baking sheet with parchment. Form dough into balls a little over an inch in diameter, or 1.5 ounces. Place balls at least 2" apart on baking sheet, and sprinkle with coarse sea salt. Bake for about 12 - 15 minutes, or until slightly puffy, dry on top and tinged with golden.

Let stand on baking sheet for about 1 - 3 minutes, then move to a cooling rack to cool completely.