This recipe is a serious crowd pleaser! I have also used a mixture of semisweet, milk and white chocolate chips as well as butterscotch chips. They were also very delicious, though the original recipe is my favourite.
Ingredients:
2 sticks unsalted butter (1 cup)
2 1/4 cups pre-sifted cake & pastry flour
1 tsp baking soda
1/4 cup sugar
1 1/4 cup brown sugar
1 egg
1 egg yolk
2 tbsp milk (I used almond milk - your choice)
1 tbsp vanilla extract
3/4 cup semisweet chocolate chips
3/4 cup peanut butter chips
3/4 Skor chips
Directions:
1. Melt butter in saucepan over med-heat. Cook until browned (approx. 5 min). Make sure you set a timer and watch it, butter changes from brown to burned very quickly. Set aside and let cool.
2. Mix together flour and baking soda.
3. Pour melted butter in large bowl (or in stand mixer bowl). Add sugars; beat med-speed until combined and smooth.
4. Add egg, egg yolk, milk, and vanilla extract. Beat until well combined.
5. Slowly incorporate flour mixture until thoroughly combined.
6. Stir in chocolate chips, peanut butter chips, and Skor chips.
7. Cover bowl with plastic wrap and chill the dough for up to 36 hours. (I recommend cooling for at least a couple of hours. This time in the fridge creates a thicker cookie when they are baking, versus a runny dough which yields a thinner cookie.)
8. Heat oven to 375 F.
9. Scoop approx. 1 tbsp dough and roll into a ball. Place on parchment-lined baking sheets, about 12 cookies per sheet.
10. Bake for 8 minutes or until golden brown, checking the cookies after 5 min and rotating baking sheet for even browning if your oven is a bit older.
11. Let cookies sit on baking sheet at least 5 min before trying to remove, then allow to completely cool on wire racks if you have them. Store in an airtight container.
* Credit to a fellow blogger for the back bones of this recipe http://www.underthehighchair.com/2011/02/browned-butter-triple-chocolate-chunk.html
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