Chocolate Chip Cookies with Brown Butter
Components:
- Two sticks or one cup of unsalted butter
- 3/4 cup of sugar, granulated
- 3/4 cup of dark or light brown sugar, packed
- Two large eggs and two teaspoons of vanilla extract
- Two and a half cups of all-purpose flour
- One teaspoon of baking soda
- Half a teaspoon of salt
- Two cups of chocolate chips that are semisweet
- Optional: Use sea salt to sprinkle
Directions:
1. Brown the butter: Melt the butter in a medium pot over medium heat. As the butter foams and starts to turn golden brown, keep cooking while swirling continuously. Take it off the heat as soon as the bottom starts to turn brown and the butter starts to smell nutty, which should happen in five to seven minutes.
Before adding the browned butter to the dough, let it cool for ten minutes or so.
2. Get the cookie dough ready by lining two baking sheets with silicone mats or parchment paper and preheating your oven to 350°F (175°C).
Combine the brown sugar, vanilla essence, and granulated sugar in a large mixing basin and whisk until smooth.
One by one, add the eggs, thoroughly mixing each time.
3. Mix the dry ingredients: Beat the flour, baking soda, and salt in a different basin.
Stir the dry ingredients into the wet mixture gradually until they are well blended.
4. Add the browned butter: Gently mix the dough until all of the cooled brown butter has been added. The dough will be somewhat sticky and soft.
5. Add chocolate chips: Mix the chocolate chips into the dough until they are uniformly distributed.
6. Chill the dough (optional but advised): To help the cookies keep their shape and improve the flavor, chill the dough in the fridge for at least 30 minutes. You can omit this step, though, if you’re pressed for time.
7. Scoop and bake: Using a spoon, scoop tablespoon-sized pieces of dough onto the baking sheets that have been prepared, leaving about 2 inches between each one.
For an added taste boost, you can optionally sprinkle a small amount of sea salt over each cookie dough ball.
Bake for 10 to 12 minutes, or until the center is set but still soft, and the sides are golden brown.
8. Cool and serve: After allowing the cookies to cool on the baking sheet for roughly five minutes, move them to a wire rack to finish cooling.
The browned butter gives these Brown Butter Chocolate Chip Cookies a deep, nutty flavor that adds even more specialness. Packed with chocolate chips, these cookies are ideal for any cookie fan since they are soft in the center and have somewhat crisp borders.