Yield: about 14-15 cookies
Ingredients
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194 grams unsalted butter
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160 grams dark brown sugar
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92 grams white granulated sugar
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5 grams Ballerina Farm Fine French Salt
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6 grams vanilla extract
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57 grams whole eggs (about 1 large egg)
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20 grams egg yolks (about 1.5 egg yolks)
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171 grams all-purpose flour
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5 grams baking soda
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5 grams baking powder
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171 grams rolled oats
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314 grams chopped dark chocolate
Method
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Brown the butter in a saucepan until it is fragrant and a deep golden color. Chill the butter until it is partially hard, but if part of it remains liquid, that’s okay.
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Sift and mix together the dry ingredients (flour, baking powder & soda, salt) in a small mixing bowl.
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Beat the brown butter for 1 minute and then add your sugar, brown sugar and vanilla and until well combined.
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Add in your egg and egg yolk and beat for 1 more minute, scraping the sides.
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Add in your dry ingredients and mix until all combined. Add in your chocolate chips and run the mixer for 10 seconds until mixed through.
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Scoop your dough and roll into balls.
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Chill in the fridge for at least 30 minutes or freeze before baking.
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Bake at 350 degrees for 15-16 minutes, or until slightly brown around the edges but still gooey and chewy in the center.
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Serve with your favorite ice cream in the middle, or the Vanilla Bean Soft Serve at the Ballerina Farm Store.
Bon Appétit!
