Name: Brown Butter Chocolate Chip Cookies
Prep time: 20 min
Cook time: 11 min
Total time: 1 h 31 min
Yield: 20
Ingredients: 1 cup (226g) unsalted butter; 1 cup (220g) packed brown sugar; 1/2 cup (100g) granulated sugar; 2 large eggs, room temperature; 2 tsp vanilla extract; 2 1/2 cups (315g) all-purpose flour; 1 tsp baking soda; 3/4 tsp salt; 1 1/2 cups (255g) chocolate chips or chopped chocolate

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Brown Butter Chocolate Chip Cookies

Author: Baking Cakee Kitchen Cuisine: American Courses: Dessert

Difficulty: Easy Prep Time 20 mins Cook Time 11 mins Rest Time 1 hr Total Time 1 hr 31 mins

Servings: 20

Description

The chocolate chip cookie was born at the Toll House Inn in the late 1930s. Browning the butter first adds a nutty, caramel depth plain butter can't match.

Instructions

Brown the butter in a light pan over medium heat, 5 to 7 minutes, until golden and nutty. Pour into a bowl, scraping in the toasted bits, and cool 15 to 20 minutes until just barely warm.
Whisk the cooled brown butter with both sugars until combined.
Beat in the eggs and vanilla until smooth.
In a separate bowl, whisk the flour, baking soda, and salt, then stir into the wet mixture until just combined.
Fold in the chocolate. Cover and chill the dough at least 1 hour.
Heat the oven to 350°F (177°C) and line sheets with parchment.
Scoop 2-tablespoon mounds, space 2 inches apart, and bake 10 to 12 minutes until the edges are set but centers look soft.
Cool on the sheet 5 minutes, then move to a rack.

Brown Butter Chocolate Chip Cookies