http://southernfood.about.com/od/chocchipcookies/r/r90510e.htm
Browned butter and lots of vanilla give these chocolate chip cookies some extra special flavor.
Ingredients:
- 1 cup unsalted butter, browned and slightly cooled*
- 1 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tablespoons light cream, evaporated milk, or milk
- 2 teaspoons vanilla
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
Preparation:
*To brown butter, , heat in a saucepan over medium heat until the butter begins to simmer. Continue cooking, stirring, just until butter begins to turn golden brown, about 4 to 5 minutes. Pour off into a measuring cup or bowl, leaving darkest sediment behind. Let the butter cool to room temperature. In a large mixing bowl with electric mixer, beat the browned butter and sugars until light and fluffy. Add egg and egg yolk, milk, and vanilla. Beat on low speed until well blended.
In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the egg and butter mixture, mixing on low speed, until a soft dough forms. Scrape the bowl a few times. Stir in the chocolate chips. Cover and chill for about an hour.
Heat the oven to 375°. Line a cookie sheet with parchment paper or a silicone mat; spray paper with cooking spray. Using a cookie scoop, drop balls of dough onto the silicone mat or greased parchment, allowing about 2 to 3 inches in between the cookies.
Bake for 6 to 10 minutes, until browned around the edges. Cool completely and transfer to an airtight container for storage.
Makes about 4 dozen cookies, depending on size.
