Kim’s Brown Butter Chocolate Chip Cookies
I grew up on the classic Nestlé chocolate chip cookie recipe—you know, the one printed on the back of the back that every parent pretends is a family secret. Over the last 40 years, I've tinkered with it to get it what I love most: thin, chewy cookies with big flavor. A splash of sherry, brown butter and an overnight freeze turn the dough into something so decadent and toffee-like. And while I absolutely cannot recommend eating raw cookie dough containing eggs (lawyers, look away…I'm just saying…it's dangerously delicious.
Ingredients
- 1 cup granulated sugar
- 1½ cups dark brown sugar, packed
- 2 teaspoons kosher salt
- 1 cup butter, browned
- 2 eggs, beaten
- 2 teaspoons vanilla extract, Mexican preferred
- 1 tablespoon cream sherry (optional)
- 2½ cups flour
- 1 teaspoon baking soda
- 1½ cups chocolate chips*
- Optional: ¾ cup rough-chopped pecans
Instructions
- In skillet over medium-high heat, brown butter, stirring constantly. Once browned, refrigerate until cooled—about 10 minutes.
- In bowl of stand mixer on medium-low speed, combine sugars, salt and butter until mixture is pasty, scraping down sides of bowl.
- Add eggs, vanilla extract and sherry, beating until thoroughly combined.
- In separate bowl, whisk together flour and baking soda.
- Gradually add flour to sugar mixture, mixing until just combined.**
- Fold in chocolate chips and pecans.
- Freeze overnight–this provides a rich, toffee-like quality.
- When ready to bake, let the frozen cookie dough thaw for about 20 minutes and preheat oven to 350°F. Spray cookie sheets with coconut oil or line baking sheet with parchment paper.
- Form into balls, using a hand scooper—a 2–inch scoop works well.
- Place dough balls on prepared baking sheet, about 2½ inches apart. Bake for 12 minutes, or until edges start to brown.
- * If you have the option, mix half dark chocolate and half semi-sweet. Chunkier chocolate pieces are even better.
- ** Overmixing will cause gluten to react, making a cakier cookie.
