I love chocolate cookies, really. But did you try a cookie with the nutty and amazing flavor from Brown Butter?
Brown butter is a common preparation in a commercial kitchen, especially with a French background.
The name is self-describe: butter with a brown, golden-ish color. But in French gives a little more detail: Beurre Noisette, the literal meaning is hazelnut butter.
I always recommend using weight and volume measurements when present. The measurements in cups/spoons are just courtesy of the system and are less accurate.
Instructions
Melt butter in a medium saucepan over medium-high heat. Keep cooking until it becomes golden/burn. The milk solids will cook and butter smells nutty, about 5-6 minutes.
Transfer to a bowl. Let it cool completely, about 20 minutes.
Beat sugar, eggs, vanilla until creamy, about 5-6 minutes, in the bowl of a stand mixer with the paddle attachment
Add cold butter (but still liquid), sugar and salt. Beat for 1 minute.
Add flour and baking soda, beat just to combine. If it's too dry, add the water.
Add the chocolate and fold in by hand. The batter is very creamy.
Transfer to an airtight container and refrigerate dough at least 3 hours, ideally: overnight.
Preheat oven to 340-350F/170-180°C, line a sheet pan with parchment paper, reserve.
Divide the batter with a ice cream scoop or tablespoon, 33-35g/each. At this step, you can bake right away or freeze to bake later.
Place 6 cookie balls (or less), leaving ample space between them to account for spread.
Bake at 340-350F/170-180°C (normal oven, no fan assisted). Cookies with 32g: 15-16 minutes; 15g: 7-8 minutes; 10g: 5-6 minutes. Or until the edges slightly golden.
Remove from the oven. Cool cookies directly on baking sheet for 3-4 minutes, then transfer cookies to a wire rack to cool completely.
