Brown Butter Chocolate Chip Cookies
Nutty brown butter, crisp edges, soft middles. Chill the dough 30 minutes for thicker cookies.
Ingredients
- 1 cup unsalted butter
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp fine salt
- 12 oz chocolate chips
Steps
Melt 1 cup unsalted butter in a light-colored saucepan over medium heat, swirling, until it smells nutty and the solids turn deep brown. Pour into a large bowl and cool.
Whisk the browned butter with 1 cup packed brown sugar and ½ cup granulated sugar, then whisk in 2 large eggs and 2 tsp vanilla extract until glossy.
Stir in 2¼ cups all-purpose flour, 1 tsp baking soda, and 1 tsp fine salt just until no dry streaks remain. Fold in 12 oz chocolate chips.
Chill the dough for 30 minutes. Heat the oven to 375°F.
Scoop rounded 2-tablespoon balls onto lined baking sheets, 2 inches apart. Bake until the edges are golden and the centers look slightly underdone.
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Ratings and comments
Switched to metric and weighed everything. Best batch I have made.
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