These brown butter chocolate chip cookies have been life changing for me! That might sound dramatic, but it’s true! I’ve been on the hunt for years for the perfect chocolate chip cookie. I’ve made dozens of recipes before finally realizing I’d just have to make my own. The perfect chocolate chip cookie to me has golden crispy edges, a good crust on the top, but still soft and a littlegooey in the center.

Enter our brown butter chocolate chip cookies. The cookie base has a rich toffee flavor, semisweet or dark chocolate is a must to contrast the sweet dough, and a pinch a salt to enhance the flavors all around. And that is what you get with this cookie! The secret to this perfect cookie? The brown butter, of course!

1 1/4 cup of butter (see notes)
¾ cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
2 ¾ cups of flour, measured correctly
½ teaspoon of salt
2 teaspoons baking soda
2 ½ cups semisweet chocolate chips

Brown 1 1/4 cups of butter in a small saucepan, stirring constantly over medium-high heat, until a foamy and a deep honey color. Remove from heat and pour into your mixing bowl. Cool butter in fridge until room temperature consistency, you want your butter to be solid. If you use it when its still liquid your cookies will be flat.
Preheat oven to 375 degrees Fahrenheit. Grease baking sheets with cooking spray or line with silpat mats.
Once butter has set up, cream together butter, both sugars, eggs, and vanilla for 2-3 minutes until the mixture is pale and fluffy. (Make sure you get all those toasty brown bits at the bottom of your butter!)
Add in flour (make sure your flour is measured correctly), baking soda, and salt until Just barely combined—over mixing will make the cookies tough. Stir in chocolate chips. Take 1/4 cup of dough and shape into round balls bake 8-10 minutes until the top and edges are just golden. Cool cookies on baking sheet for 2-3 minutes before moving to a cooling rack.


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