Brown Butter Chocolate Chip Cookies Recipe

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There are crispy ends on these Brown Butter Chocolate Chip Cookies and a soft, chewy middle. It's easy to make these cookies, and they taste great!

– 1 cup (230 grams) unsalted butter sliced into tablespoon-sized piece – 2 and ½ cups (315 grams) all-purpose flour spooned & leveled – 1 teaspoon baking soda – ¾ teaspoon salt – 1 cup (200 grams) light brown sugar packed – ½ cup (100 grams) granulated sugar – 2 large eggs at room temperature – 1 and ½ teaspoons pure vanilla extract – 1 and ½ cups (270 grams) semi-sweet chocolate chip

Ingredient

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Direction

Sauté or boil butter slices. Melt butter on medium heat. Toss or spin the pan for 6–9 minutes until golden after butter melts.

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Step 1

Brown butter smells nutty when milk solids brown on the pan. Transfer butter to a heatproof dish immediately. Solidify butter in the fridge for 1.5–2 hours uncovered.

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Step 2

Start oven at 350°F/177°C. Large parchment/silicone baking sheets. Big flour-baking soda-salt basin. Mix chilled brown butter, brown sugar, and granulated sugar electrically for 2–3 minutes.

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Step 3

Scrape the basin as you mix each egg and vanilla essence. Blend the dry ingredients, then slowly add the chocolate chunks until absorbed.

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Step 4

1.5 teaspoons cookie batter per sheet. 9–12 minutes for firm, lightly browned cookies. After 5–10 minutes on the pans, chill the cookies on a wire rack.

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Step 5

Spice Cake Recipe

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