Ingredients
1 Stick- Unsalted Butter(Cut Into Tablespoons)
1 Tablespoon- Heavy Cream, Half-and-Half, or Whole Milk
1 1/4Cups- All-Purpose Flour
1 teaspoon- Salt
1/2 teaspoon- Baking Soda
6 Tablespoons- Dark Brown Sugar
6 Tablespoons- Granulated Sugar
1 large Egg- Cold From The Refrigerator
1/2 Tablespoon- Vanilla Extract
1 Cup (5 Ounces-142g)- Milk Chocolate, Coarsely Chopped
Makes 18 Cookies
Making Browned Butter
Measure out half the stick of butter and cut it into tablespoon-size portions and set aside in a large bowl. In a small saucepan, (do not use nonstick or dark-coated) cook the remaining half a stick of butter over medium-low heat, stirring frequently. Continue to cook, scraping the bottom and sides of the pan constantly with a heatproof spatula, until the butter sputters, foams, and eventually, you see browned bits floating about, 5 minutes. After seeing brown bits remove from heat and let the butter cool for 5 minutes.
Add the browned butter to the bowl with the other butter, making sure you scrape in all the browned bits, then add the heavy cream (no need to stir). Set aside to cool.
Preparing Dry Ingredients and Sugars
In a medium bowl, whisk together the flour, salt, and baking soda to combine. Set it aside. Next grab a small bowl and combine the granulated/brown sugar.
Whisking Sugar Into Butter
In the bowl with the browned butter mixture (it can be slightly warm, just make sure it’s not hot), add the brown and granulated sugar and whisk vigorously. The mixture will start very thick and smooth, keep mixing we need a batter that’s light and fluffy. About 2-3 minutes of mixing.
Whisking Egg and Vanilla Into Batter
Now whisk the egg and vanilla extract and until the mixture is satiny, about 1 minute. Like pictured below.
Mixing In Dry Ingredients
First, add the dry ingredients into the mixture. Use a flexible spatula(not whisk) to mix the dough until it is well combined. Scraping down the sides of the bowl, to make sure everything is well incorporated.
Second, add the chocolate (lightly chopped) and mix to combine. Cover the bowl with plastic-wrap and place the dough into the refrigerator for 2-3 hours it to firm up. For the best results place in the refrigerator overnight to enhance flavor and look.
Time To Bake
Using a spoon and kitchen scale measure out cookies that weigh around 36-38 grams of dough(ping pong ball sized).
Place them onto parchment paper or a silicon baking sheet. Cover with plastic wrap and place in refrigerator.
When you’re ready to bake, arrange two oven racks in the upper and lower thirds of the oven and preheat to 350°F. Once the oven is preheated, it’s time to prepare the baking sheets. 10 dough balls for 1/2-sized pans or 5 dough balls for smaller 1/4 baking sheets.
Place the remaining dough back into the refrigerator. The first pans will take 20 minutes. After that, it should take on only 18 minutes. Bake until brown on the edges.
