These cookies, my friends, are my most requested recipe. And, until now, I have selfishly held it very close to me.
I have made these cookies with brown butter and regular melted butter, and both ways are very good.The brown butter adds a depth of flavor to these cookies that makes them irresistible. The melted butter makes them taste almost pastry-like. You can't go wrong either way, but since I am a brown butter fiend, I almost always opt for that.
Also, there are oats in these cookies, but I don't consider them an oatmeal cookie, at least not in the traditional sense. I've added just enough oats to this recipe to give the cookies a chewy texture that is divine. Even if you're not an oatmeal cookie fan, give em a try. I think you just might fall in love.
I always have a bag of these cookies in my freezer. Almost every day, after things start going down hill (because this usually happens at some point every day, right?) I sneak away from the girls into a corner of the kitchen (or bathroom, or basement, or bedroom) and gobble one down. I think of it as my "secret cookie", and always chuckle a bit to myself as I am snarfing it down. And then, my day is instantly better! Well, at least for those 46 seconds I am blissfully alone with crumbs falling down the front of my shirt. Luckily, I've never gotten caught. Please don't tell...?
Brown Butter Chocolate Chip Cookies
14 tablespoons unsalted butter
3/4 cup (5 1/4 oz) packed brown sugar
1/2 cup (3 1/2 oz) granulated sugar
1 teaspoon kosher salt
2 teaspoons vanilla extract
1 large egg, plus 1 large egg yolk
1 3/4 cups (8 3/4 oz) all-purpose flour
1/2 teaspoon baking soda
1 1/2 cups (6 oz) old fashioned rolled oats
1 1/4 cups (7 1/2 oz) dark chocolate chopped or chips
3/4 cup nuts, toasted and chopped (optional)
Preheat oven to 375F.
Melt 10 tablespoons butter in a skillet over medium-high heat. If opting to brown the butter, cook, swirling the pan often, until the butter turns a deep golden brown, about 3-4 minutes. Transfer the butter to a heat proof bowl and then add the remaining 4 tablespoons of butter. Stir until the butter is completely melted.
Add brown sugar, granulated sugar, salt and vanilla to the butter. Whisk, by hand or on medium-low with the whisk attachment to a stand mixer, until fully incorporated. Add the egg and egg yolk and whisk until fully incorporated. Let the mixture stand for 3 minutes and then whisk for 30 seconds. Repeat the process of resting and whisking 2 more times. At this point the mixture will be smooth, thick and glossy.
In a separate bowl, combine the flour, baking soda and oats and stir to combine. Using a rubber spatula, add the flour mixture to the butter mixture and stir until just combined. Stir in the chocolate chips and nuts, if using.
Using a 2 tablespoon cookie scoop, or just eyeballing it, drop dough balls 2 inches apart onto a parchment lined cookie sheet. Bake until cookies are golden brown and puffy and edges have begun to set but middles are still soft, about 11-13 minutes. Transfer to a cooling rack, and if you can stand to wait, allow to cool to room temperature. If not, just go ahead and...