I started writing this post yesterday… and before I got done, it was clear that it was bedtime. My eyelids were drooping and my bed was sounding awfully nice. I guess it was a busy weekend! Dave and I ran a 10K Sunday to start our training for the Shamrock Run – we’re both doing the 15k this year! I was a little terrified when I signed up for it, but yesterday’s 6+ miles went so well that I’m not nearly as worried. We also saw American Hustle and loved it – I was happy to see it do so well later on at a fun Golden Globes party I got to attend at my friend Marlynn’s house!

Now that I think about it, it’s no wonder I was so tired… on Saturday, it was apparently project day in our kitchen. Dave was already working on the beer when I woke up. I decided that I would make these cookies around the same time. I bet you can guess what our kitchen looked like at the end of all that (For those of you who don’t homebrew… it can be pretty messy). But when these babies came out of the oven, it was all worth it. And when our beer is done in a few weeks, I’m sure that will be worth it also.

I’ve never used brown butter in baking before, but I’m so glad I did. Frankly, I’m really surprised at how different the flavor is! The cookie dough has a much deeper, caramely flavor to it. We’ll definitely be making more of these. It’s a small batch – I think it made about 16 good-sized cookies – but as of writing this, there is exactly one left.

1 cup plus 2 tablespoons AP flour
1/4 teaspoon baking soda
1/4 tsp. baking powder
3/4 cup unsalted butter
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons packed brown sugar
1/2 teaspoon vanilla
1 large egg, lightly beaten
1 cup chocolate chips
Large grain salt such as kosher salt, flake sea salt or similar

Start by prepping the brown butter. Over low heat, melt the butter in a skillet, stirring occasionally. First, the butter will foam up, but then it will start to brown. Keep an eye on it as more and more of the butter takes on a light caramel color. When all the liquid is light brown, remove from the heat immediately. There will some dark solids in the butter, so strain it though cheesecloth into a glass container and allow to cool to room temperature.

A note about volume: when I made brown butter, its volume reduced significantly. You will need 1/2 cup for this recipe. You may end up with a little more than that, but not a lot more.

When the butter is room temperature, move the 1/2 cup of it to a large bowl. If you have any extra, it can be used for something else or discarded. Using a whisk, stir together the granulated sugar, brown sugar and vanilla, until totally combined. Next, still using the whisk, add in the egg.

Fold in the flour, baking soda and baking powder. Then finally, stir in the chocolate chips. Refrigerate the dough for at least 3 hours.

After the fridge time, scoop 1-inch rounds onto cookie sheets. Sprinkle a little bit of salt on top of each cookie and bake for 9-10 minutes at 350. I suggest only having one sheet in the oven at a time. This batch will make about 18-20 cookies.