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Big Jenny's Browned Butter Chocolate Chip Cookies

by Katie Heath
Slightly crisp edges with a warm and gooey middle
Servings: 10 cookies
Prep Time: 25 minutes
Cook Time: 10 minutes

Equipment

  • 1 skillet
  • 2 cookie sheets

Ingredients

  • 1 3/4 cup flour
  • 1/2 tsp. baking soda
  • 14 Tbsp. butter, divided
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 tsp. salt
  • 2 tsp. vanilla
  • 1 egg
  • 1 egg yolk
  • 1 cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 375 degrees. Place parchment paper on two large cooking sheets.
  • Mix flour, soda, and salt. Set aside.
  • Heat 10 Tbsp. butter over medium high heat. Continue to stir until browned with small bits. This takes about 5 minutes. Turn off heat. Add browned butter to a large glass mixing bowl. Combine browned butter with 4 Tbsp. of remaining butter. Stir to melt. Add sugars and vanilla.
  • Whisk for 30 seconds then let sit for 3 minutes. Do this three times total. During the last whisking segment, add the egg and egg yolk.
  • Stir in flour mixture, then chocolate chips.
  • Using a 3.25 oz. dough scoop, scoop dough and form into 10 balls on the cookie sheets. Leave plenty of space between each one.
  • Bake for 6 to 7 minutes. Take out the cookies and push the sides in using a spatula to create "Big Jenny Style Cookies"-crispy and taller edges with a gooey flatter middle. Bake 2 more minutes if needed.
  • Push the edges of the cookies again with a spatula.
  • Let cool on a wire cooling rack. Serve warm or a room temperature.

Notes

Katie's Tips:
*In my oven at home, I bake for 8 minutes, take the cookies out, push the edges of the cookies towards the middle of the cookie using a spatula and then put back in the oven for 2 more minutes.
*Be sure to add the egg and egg yolk during the third whisking series. If you add the egg when the butter is still too hot, the egg could scramble.
*I use a 1/4 measuring cup to make 12 cookies. Sometimes I make them smaller using a regular size cookie scoop. Cook for the same amount of time listed above.
*I like eating these the day I make them, but if there are extra (which rarely happens) I keep them in the refrigerator. They are amazing cold as well as warm!