Brown butter chocolate chip cookies have a richer and more intense flavor than the garden variety. We highly recommend this extra step to make your next batch of cookies extraordinary!
2cupsregular-sized chocolate chips or 1 ½ cups if they are mini-sized
Instructions
Combine flour, baking soda and salt in a large bowl.
Slice 8 Tablespoons of butter into pieces that are the same size, about 1 Tablespoon each.
Set the remainder of the butter aside.
To brown the butter, place sliced butter pieces (8 Tablespoons) into a medium-sized sauce pan and melt over medium-high heat, stirring constantly.
Continue stirring constantly as the butter begins to foam and eventually turns an amber color (about 2 ½ to 3 minutes.) The butter will begin to have a nutty smell and small bits may form at the bottom of the pan.
As soon as the butter is browned, remove it from the heat and add the rest of the butter to the pan. Stir to melt and combine the butters.
Add the sugars to the sauce pan and stir to thoroughly combine.
Add eggs and vanilla to the sauce pan and stir to thoroughly combine.
Pour sugar mixture into the flour mixture and stir until just combined.
Fold in chocolate chips.
For best results, allow cookie dough to cool in the refrigerator for at least an hour (or overnight.)
When ready to bake, preheat oven to 375 degrees F.
Line a baking pan with parchment paper.
Roll approximately 2 Tablespoons of dough into smooth, round balls. (You can make them larger or smaller, as desired.)
Bake for about 12 minutes or until cookies just begin to brown around they edges. They will still be a little soft in the middle.
Remove from oven and allow to cool on baking sheet for about 5 minutes.
Transfer to a cooling rack and allow to cool further.
Notes
If you don't need 3 dozen cookies, freeze the dough in logs! Adapated from Baker by Nature