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BROWN BUTTER CHOCOLATE CHIP COOKIES
These rich, warm cookies are perfectly gooey and crispy at the same time. Brown butter is a simple way to elevate any recipe!
INGREDIENTS
1 ¼ cup all-purpose flour (150 g)
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter (113 g)
½ cup brown sugar (100 g)
¼ cup granulated sugar (50 g)
1 tsp vanilla extract
1 egg
½ cup semisweet chocolate chips
INSTRUCTIONS
In a small bowl, whisk together flour, baking soda, and salt. Set aside
In a medium saucepan, add butter and keep stove on medium heat. Stir occasionally, and once butter has completely melted, keep stirring as the butter will brown quite quickly. Once the butter stops sizzling and there are visible brown flecks at the bottom of the pot, remove from heat and add butter to medium bowl.
Let butter cool for about 5 minutes, or until no longer hot. Add both sugars and mix until combined. Then, whisk in the egg and vanilla.
Fold in the dry ingredients and mix until only a couple dry streaks remain. Add chocolate chips and stir until just combined.
Roll out dough into about 14 balls and chill for 12-48 hours.
After chilling, bake at 375F (190C) for 10-11 minutes.
Eat warm and enjoy!
NOTES & TIPS
Stirring the butter constantly prevents it from burning. Once the butter is properly brown, there should be a strong nutty aroma from the toasted milk solids (the brown flecks in the pot).
Chilling is crucial for the dough! It is not only important for the texture, but also allows the flavors to develop further while resting.
After rolling out the dough, you can also freeze in an airtight container for several months. Add 1-2 minutes to the baking time and you can bake directly from the freezer.
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