- Preheat a convection oven to 350F.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the Black & Bolyard® Original Brown Butter, sugars, salt, and baking soda on medium speed for about 2 minutes until fully incorporated.
- Using a rubber spatula, scrape down the sides of the bowl. Increase the speed to high and mix for another minute until light and whipped.
- Turn the speed back down to medium and slowly add the egg and vanilla. Continue to mix until fully emulsified.
- Turn the mixer off and add the flour and chocolate. Turn the mixer back on a low speed, scraping down the sides with a spatula as needed.
- Once the dough comes together, remove the bowl from the mixer and prepare a sheet tray lined with parchment paper.
- Portion the cookies into ¼ c. (65g) scoops and drop onto the prepared tray. Be sure to leave approximately 3 inches between each cookie to ensure they don’t touch while spreading and cooking.
- Bake the cookies in the oven at 350F for 13 minutes. To avoid spreading, chill the unbaked cookies on the tray for 15 minutes before baking.
- Remove the cookies from the oven and let cool. For denser, chewier cookies, gently press the cookies while warm with a flat bottomed cup or container.
- Enjoy with an ice cold glass of milk.
