While in search of the perfect Chocolate Chip recipe I found this one. The browned butter gives it a nutty flavor and adds to its richness. I also learned that the lemon juice helps to activate the baking soda!
Notes from the Test Kitchen:
These are not your average chocolate chip cookies! This should be your go-to recipe the next time you're in need of a chocolate fix. I'll admit that the prep is a bit more labor intensive than your regular chocolate chip cookie recipe, but the pay-off is well worth the effort.
Sift together flour, salt and baking soda; set aside.
Melt butter in medium saucepan over low heat. Continue to cook on low heat, stirring often, until butter is browned. Turn off heat and stir in white and brown sugars.
Scrape into a medium mixing bowl and use electric mixer to cream the butter and sugars together. Add half & half, lemon juice, vanilla extract and eggs. Mix in until well combined.
Add half of the flour mixture and incorporate into the batter with electric mixer. Add the rest and mix until thoroughly combined. Stir in the chocolate chips. The cookie dough will be very soft and buttery. Cover the bowl with plastic wrap and chill until firm (an hour or two).
Preheat oven to 375°F. Line baking sheets with parchment paper. Scoop up heaping Tablespoonfuls of cookie dough and use your hands to roll into balls. Place 12 balls on a sheet, keeping about an inch and a half between each ball.
Bake 10 to 12 minutes, depending on how large you’ve rolled your balls (mine took 11 minutes).