monday {menu}

{e x t r a  l a r g e} 

Butter Brown 

Chocolate Chip

 Cookies

i n g r e d i e n t s

• 14 tbsp. salted butter, divided
• ¾ c. brown sugar, packed (dark brown works too)
• ½ c. granulated sugar
• 1¼ tsp. kosher sea salt (or 1 tsp. table salt)
• 2½ tsp. vanilla extract
• 1 egg + 1 yolk
• 1 ¾ c. all-purpose flour (8¾ ounces)
• ½ tsp. baking soda
• ¾ c. semisweet chocolate chips
• 4 oz. bittersweet chocolate

d i r e c t i o n s

1. Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper; set aside.
2. Place 4 tablespoons of butter in a large mixing bowl; set aside.
3. In a medium heavy bottomed saucepan set over medium-high heat, add 10 tablespoons of butter. Heat until melted, about 2-3 minutes, then whisk constantly until the butter begins to sizzle, then foam. The butter will become golden brown with a nutty aroma. DO NOT LET IT BURN. Remove the heat and pour over the butter in the large mixing bowl. Stir until the butter is completely melted.
4. Add sugars, salt, and vanilla, whisk until combined. Add the egg and yolk and whisk until mixture is smooth, about 30 seconds. Let the mixture stand for 3 minutes.
5. Meanwhile, in a small mixing bowl, whisk together the flour and baking soda.
6. Whisk the butter sugar mixture for 30 seconds. Let the mixture stand for 3 minutes.
7. Meanwhile, chop the bittersweet chocolate into chunks.
8. Whisk the butter sugar mixture for 30 seconds. Let the mixture stand for 3 minutes.
9. Stir in flour mixture to the large bowl, mix until just combined. Fold in the chocolate chips and chunks.
10. Create balls of dough that are approximately 3 tablespoons in size. Place six balls of dough on each sheet, sprinkle the tops with sea salt if desired.
11. Place one sheet at a time in the oven and bake for 12 minutes, rotating the sheet halfway through - 6 minutes. Remove from the oven and allow to cool on the sheets for 2-3 minutes before transferring them to a wire rack to cool completely.