Brown Butter Chocolate Chip Cookies
Equipment
Ingredients
Cookie Dough
unsalted butter (room temperature)
225 g
granulated sugar
200 g
brown sugar
220 g
large eggs
2 pcs
vanilla extract
10 ml
all-purpose flour
360 g
baking soda
5 g
salt
5 g
chocolate chips
300 g
Instructions
Brown the butter
Cook butter until it turns golden brown and develops a nutty aroma
Cool the browned butter
Transfer browned butter to a bowl and let it cool to room temperature
Mix sugars with browned butter
Add granulated sugar and brown sugar to the cooled butter and mix until combined
Add eggs and vanilla
Beat in eggs one at a time, then add vanilla extract
Combine dry ingredients
Whisk together flour, baking soda, and salt in a separate bowl
Mix wet and dry ingredients
Gradually add dry ingredients to wet mixture and stir until just combined
Add chocolate chips
Fold in chocolate chips until evenly distributed
Chill the dough
Cover dough and refrigerate for at least 30 minutes or up to overnight
Preheat the oven
Preheat oven to 175°C (350°F) and line baking sheets with parchment paper
Scoop cookie dough
Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing 5cm apart
Bake the cookies
Bake for 10-12 minutes until edges are golden brown but centers still look slightly underdone
Cool the cookies
Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely
Original recipe
Storage
Store in airtight container. Freeze baked cookies for up to 2 months. Dough can be frozen for up to 3 months.
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