Ingredients:

• 3/4 cup butter
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1 egg and 1 egg yolk
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1 and 2/3 cup whole wheat flour
• 3/4 teaspoon baking soda
• 3oz bar of dark chocolate (bittersweet or semisweet) chopped

1. To brown the butter: in a small saucepan on medium-low heat melt the butter, once melted stir or swirl the butter occasionally and make sure it does not boil, after about 10 minutes browned bits will form in the butter and the top will be foamy, this is when your butter is ready. Transfer the butter into a large bowl and let cool slightly.
2. Add the sugars to the butter and mix together until combined. Mix in the egg, egg yolk, vanilla and salt. Then slowly fold in the flour and baking soda until no streaks of flour remain, do not over mix. Lastly, fold in the chocolate. Let the dough rest in the fridge for at least 30 minutes or up to 3 days.
3. To bake the cookies set your oven to 350 and let the dough come to room temperature. Using a cookie scoop, scoop the dough onto a baking sheet lined with parchment paper keeping about 2 inches of space between each scoop. Bake the cookies for 9-11 minutes.
4. Let cool for at least 15 minutes before eating.

Recipe is adapted from Broma Bakery’s chocolate chip cookies