p.s. If you're into a nut in your chocolate chip cookies, I'm pretty sure you can add them. I didn't, but that doesn't mean that the addition wouldn't be wonderful! If you chose to add the nuts, add then when you add the chocolate chips and I would recommend toasting the nuts ahead of time and making sure they are cool when they are added.
Ingredients
1 cup unsalted butter
1/2 cup granulated sugar
1 cup packed dark brown sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
2 and 1/2 cups all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons milk
1 cup dark chocolate chips (or whatever you prefer & if you really like chocolate chips, add an additional 1/2 cup)
Directions:
1. Brown the butter according to the instructions below this recipe. Once browned, immediately remove from heat and pour into a large Tupperware or a 9x13 baking pan. Try to leave some of the browned solids/bits in the pan because if you don't it will give the butter a burnt-like flavor. Discard these dark brown bits. Cover tightly, place in the refrigerator, and chill until solid - about 3 hours. If you're rushed on time, pour it in a 9x9 and place it in the freezer for an hour. This will harden the butter, which is what you want so that you can cream it with the sugar.
2. Remove solid brown butter from the refrigerator and spoon into a large bowl. In a large bowl, add the chilled brown butter, the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Add the egg, egg yolk, and vanilla on high speed and scrape down the sides and bottom of the bowl as needed.
3. In a separate bowl, add the flour, cornstarch, baking soda and salt together. Using low speed, slowly mix into the wet ingredients until combined, then beat in the milk on medium speed. The cookie dough will be quite thick. Add the chocolate chips and mix on low for about 5-10 seconds until evenly disbursed. Cover dough tightly and chill for at least an hour up to 3 days. Chilling is mandatory for this cookie dough. The longer the better; but I'm never that patient.
* quick cheat here. I like to use a tiny scoop for cookies. I scoop them, roll them into balls, and then I put them on a cookie tray to freeze them for an hour. This way, after the hour is up, I can either bake all the cookies or I can put them in a bag to freeze them for later. Normally, they end up being slowly devoured as frozen cookie balls, but that's a whole different story.
4. Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes-- if the cookie dough chilled longer than 4 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll. (If you pre-scoop and roll, then there is no need to do this step, so skip ahead.).
5. Preheat oven to 350F. Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
6. Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls. Bake the cookies in batches for 11-12 minutes, until slightly golden brown around the edges. If your oven has hot spots be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet.
7. If your into beautiful looking cookies (I'm am, but I never take the extra time to do this, I'm more a bake and eat type girl), during this time, you can press a few extra chocolate chips into the top of the warm cookies. The cookies will slightly deflate as you let them cool. After the 5 minutes, transfer to cooling rack to cool completely.
Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
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