Baking Cookies

Ingredients

• 225g unsalted butter
• 1 standard ice cube (2 tablespoon of frozen water)
• 280g all purpose flour
• 3/4 teaspoon baking soda
• 140g granulated sugar
• 2 large eggs
• 2 teaspoon vanilla extract
• 140g dark brown sugar
• 225g chocolate

Method

1. Melt butter in a medium saucepan over medium-high heat. Cook, gently swirling pan constantly, until golden brown for about 5 minutes. Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 seconds longer. Transfer to a medium bowl, whisk in ice cube, transfer to refrigerator, and allow to cool completely, about 20 minutes, whisking occasionally
2. Meanwhile, whisk together flour, baking soda, and salt in a large bowl. Place granulated sugar, eggs, and vanilla extract in the bowl. Whisk until mixture is pale brownish-yellow and falls off the whisk in thick ribbons when lifted, about 5 minutes.
3. Using a paddle. When brown butter mixture has cooled (it should be just starting to turn opaque again and firm around the edges), add brown sugar and cooled brown butter to egg mixture. After mixing, add the flour mixture and mix until just barely combined, with some dry flour still remaining then add chocolate and mix on low speed until dough comes together. Transfer to an airtight container and refrigerate dough at least overnight and up to 3 days.
4. When ready to bake preheat oven to 160°C. Each ball should measure approximately 3 tablespoons in volume, and you should be able to fit 6 to 8 balls on each sheet. Transfer to oven and bake until golden brown around edges but still soft, 13 to 16 minutes.
5. Repeat steps 3 through 5 for remaining cookie dough. Allow cookies to cool completely before storing in an airtight container, plastic bag, or cookie jar at room temperature for up to 5 days.