Giant Brown Butter Chocolate Chip Cookies
16 tablespoons unsalted butter
2 cups all-purpose flour
1 teaspoons baking soda
1/4 teaspoon salt
1 cup brown sugar
1/4 cup sugar
1 1/2 teaspoons vanilla extract
1/2 cup semisweet baking disks
1 cup Velrhona milk chocolate, roughly chopped
flaky sea salt
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
In a small saucepan add the butter and place over medium heat and cook, while stirring, until it foams and than browns, about 6-7 minutes. Remove from the the heat and allow to cool slightly.
In a small mixing bowl add the flour, baking soda and salt, mix well to blend.
In the bowl of an electric mixer, such as a KitchenAid, fitted with a paddle attachment, add the brown sugar, regular sugar and cooled browned butter. Beat on medium until well mixed.
Add the eggs, one at a time, and the vanilla.
Reduce the speed to low and slowly add the flour-mixture and mix until blended.
Using a rubber spatula, fold in the chocolate disks and the chopped chocolate. Allow the dough to rest at room temperature for about 20 minutes. Note: the dough will thicken as it sits.
Since these are giant cookies, use a big generous scoop of cookie dough and place on the prepared baking sheets. (For this recipe I make about 10 large cookies.) Sprinkle with flaky sea salt. Place in the oven and bake till beginning to brown and the edges are looking a slightly crispy, about 9-10 minutes.
Allow the cookies to cool slightly before serving.