Brown butter takes these already killer cookies to new levels of deliciousness! Don’t be alarmed by the addition of whole wheat flour — it’s definitely not a health thing. It brings out the nuttiness of the brown butter and adds a bit of texture. Feel free to use 2 ½ cups all-purpose flour instead.
Ingredients
2 cups all-purpose flour
½ cup whole wheat flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine salt
2 sticks (8 ounces) unsalted butter
1 cup (packed) light brown sugar
½ cup granulated sugar
2 large eggs, at room temperature
1 ½ teaspoons pure vanilla extract
2 cups (12 ounces) semisweet chocolate chips
1 cup (4 ounces) coarsely chopped milk or dark chocolate
Flake salt
Directions
Make the Cookie Dough
Preheat the oven to 350°F and position a rack in the center. Line 3 baking sheets with parchment paper. In a medium bowl, whisk the flours with the baking soda, baking powder, and fine salt. Melt the butter in a medium skillet over medium heat. Cook, stirring occasionally, until the milk solids are browned and fragrant, 5 to 6 minutes. Immediately transfer to a large mixing bowl, being sure to scrape the browned milk solids into the bowl. Set the bowl into an ice bath and cool until nearly firm, stirring frequently.
Using a handheld electric mixer, beat the butter at medium speed until creamy. Add the brown sugar and granulated sugar and beat until light and fluffy. Add the eggs and vanilla and beat until smooth. At low speed, beat in the dry ingredients. Stir in the chocolate chips and chunks.
Bake the Cookies
Scoop into 36 (1 ½-inch) balls and arrange on a large baking sheet. Refrigerate just until chilled, about 15 minutes. Arrange 2 inches apart on the parchment lined baking sheets and sprinkle lightly with flake salt. Bake the cookies, 1 sheet at a time until lightly browned on the bottom and around the edges, 11 minutes for gooey cookies and 14 minutes for crisp cookies. Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks.
Make Ahead
The cookies can be stored in an airtight container between sheets of wax paper for up to 2 days or frozen before cooking, no need to thaw before baking.
