I am an avid reader and love romance novels. One of my favorite authors Jasmine Guillory sends out a monthly newsletter and she always ends it with a recipe! This has quickly become one of my favorite cookie recipes. I always have the ingredients on hand so I can make up a fresh batch of dough whenever I am out. I hope you enjoy as much as I do!!
Some quick Tips!
-These cookies freeze very well. Just roll them into balls of your desired size and place them in a Ziploc bag in the freezer. I can’t tell you how long they will last in there because mine have not made it past 2 weeks 🙂
– You can lay them on a cookie sheet straight out the freezer you do not have to wait for them to thaw. When I want a quick snack I preheat my oven and drop 2-4 cookies in.
-You can make them as large or as small as you want.
-The recipe says they are best if you let the dough sit covered in the fridge for 24 hours but I typically make some right away.
-Hop over to my IG page @wegoudagether reels if you want to see a quick video of some of the steps.
For browning the butter: In a small or medium sized saucepan over medium heat, melt the butter; when it’s melted, keep cooking it, swirling around the pan occasionally. It’ll get foamy and start popping — step back and don’t get hit by bits of melted butter, it hurts. Be patient, and don’t leave the kitchen — once it’s ready, you have to take it off the heat quickly. It’s ready when it’s gotten a little darker in color and there are brown bits at the bottom of the pan — remove it from the heat right away and pour it into a large mixing bowl. Add in both sugars, stir, and then set it aside to cool completely. For the cookies: In a medium mixing bowl, combine the flours, the baking soda and powder, and the salt. To the browned butter mixture, add the eggs, egg yolk, and vanilla, and stir. Then stir in the flour mixture until combined, and then the chocolate chips and/or wafers. If you want the dough to rest in the fridge, wrap it well here and put it in the fridge for at least twenty four hours. Please note if you do this, you will have to let the dough sit on the counter to get to room temperature before they are easy to form cookies. When you’re ready to bake, preheat the oven at 350 F. Line baking sheets with parchment paper, and scoop the dough with a 3 tablespoon sized ice cream or cookie scoop (or just make 3 tablespoon-ish sized balls of dough), and drop the dough onto the cookie sheets. (If you’re going to freeze some, form them into the balls and transfer into the freezer now). These are big cookies, so I put only six cookies on each cookie sheet. Bake for 11 to 13 minutes, or until golden brown.  -Browning butter will seem like it is taking forever, so it really requires patience, but it is so worth it. -Depending on how big or small you choose to make your cookies will really determine how many you will get out of the dough. The first time I made them I got about 25. The second time 15. - If you freeze these cookies you do not have to wait for them to thaw to bake. You can pop them right in the oven frozen. Lean more toward the 13 minute bake time in this case. - Room temperature dough is best when forming your cookies.
Ingredients
Instructions
