From the archives {Brown Butter Chocolate Chip Cookies}

Today.  Today I am getting my kids ready for a weekend at Grandma and Grandpas.  It's a bittersweet thing. I am packing for them to go away, and I am not going anywhere.  I will miss them the two days they are gone.  I will want to go check on them while they are sleeping and then remember they are not there.  On the other hand, I get to spend some wonderful time with my husband this weekend.  It's his birthday weekend and we are going to Ruth Chris Steakhouse.  Yep. . . not taking our kids there!   It's going to be great (I hope. . . I've only heard wonderful things. . . ).  I also have a spring boutique tomorrow afternoon (if you are interested in making an order check out my website).  So, I need to make a batch of cookies tonight (or tomorrow morning. . . I've got time).  This time, I am not turning to Pinterest or my favorite blogs for inspiration.  Instead, I am hitting the archives and pulling out one of my favorite recipes of all time!  I hope you enjoy.  I first made these in July of 2009. . . almost 3 years ago. I definitely think they need to make a return.  They were a part of my 2009 Cookie Challenge and one of our favorites.  I think you all should make them. . . tonight. . . as a welcome to the weekend treat.  It's well worth it!

You can find the original post here.

Browned Butter Chocolate Chip Cookies

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks)
1/2 cups sugar
3/4 cups packed dark brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips

Heat oven to 375 degrees F. Lightly greast two baking sheets or line with parchment paper. Whisk flour and bakign soda together in a medium bowl; set aside.Heat 10 tablespoons butter in a 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes more. Remove from skillet and transfer to a large bowl of an electric mixer fitted with a whisk attachment. Stir in remaining 4 tablespoons butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter; whisk until funny incorporated. Stir in egg and yolk. Whisk mixture until no sugar lumps remain, about 30 seconds. Let mixture sit for about 3 minutes, then whisk it for 30 seconds; repeat this process two more times. After about 10 minutes, mixture should be thick, smooth, and shiny. Using a rubber spatula, stir in flour mixture until just combine, about 1 minute. Stir in chocolate chips. Use cookie scoop to place dough on greased cookie sheet, parchment paper, or silpat. Bake cookies, one tray at a time, until cookies are golden brown, still puffy, and edges have begun to set but centers are still soft, 10 to 12 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cook cookies completely on baking sheets.

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