FAVORITE BROWNED BUTTER CHOCOLATE CHIP COOKIES
Love this recipe -- the butter is melted & browned before combining with the rest of the ingredients.
Provided by Blissful
Categories Chocolate Chip Cookies
Time 42m
Yield 18 cookies, 9 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in heavy sauce pan until delicately browned. Remove from stove.
- Using handheld electric beater, stir in brown sugar & granulated sugar until well combined.
- Add egg & egg yolk, beating until the color changes slightly.
- Beat in vanilla extract until combined.
- In a separate bowl, combine all-purpose flour & baking soda. (If using unsalted butter, add 1/2 teaspoons salt as well. If using salted butter, no additional salt is needed.).
- Add flour & baking soda mixture to mixture in the sauce pan to create the batter.
- Using large spoon, stir in chocolate chips until well combined.
- Preheat oven to 325 degrees.
- Line baking sheets with parchment paper.
- Using tablespoon, roll dough into the cookie dough balls.
- Refrigerate for 20 minutes.
- Place cookie dough balls onto parchment paper covered baking sheets.
- Bake for 10 minutes. Rotate & turn baking sheets.
- Then bake for 2-4 more minutes. Cookies should be browned at the edges but soft in the middle.
- Remove from oven and let sit until cool - 5-7 minutes.
Nutrition Facts : Calories 570.9, Fat 27.2, SaturatedFat 16.7, Cholesterol 65.5, Sodium 230.3, Carbohydrate 79.5, Fiber 2.5, Sugar 54.8, Protein 5.6
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- Cut the butter into small pieces for even melting. Melt the butter in a wide stainless steel skillet over medium heat. Swirl the pan a few times as the butter melts. It will get bubbly and then foamy – use a heat-proof spatula to scrape the butter across the bottom of the pan to prevent burning. You’ll see the butter start to turn golden brown very quickly, and you’ll be able to smell it (yum). When it is a nice golden brown color, remove from heat and transfer to a cool bowl or glass measuring cup, being careful not to burn it. The whole process should take about 5 minutes. Let the butter cool for another 5-10 minutes while you measure and prep everything else.
- Add the butter, sugars, and vanilla to the bowl of an electric mixture. Beat on medium high speed for 2-3 minutes.
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BROWN BUTTER CHOCOLATE CHIP COOKIES RECIPE - FOOD & WINE
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- Melt butter in a small saucepan over medium-low. Cook, stirring occasionally, until butter starts to foam and turn brown, about 10 minutes. Immediately pour into a heatproof glass bowl; cover and chill until solidified, about 1 hour. (For quicker cooling, place in a freezer-proof bowl, and freeze about 30 minutes.)
- Meanwhile, preheat oven to 350°F. Line 3 large baking sheets with parchment paper, and set aside. Sift together flour, baking powder, kosher salt, and baking soda in a medium bowl, and set aside.
- Beat chilled browned butter, brown sugar, and granulated sugar with an electric mixer (if working with a stand mixer, use the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add eggs and vanilla, and beat on medium speed until well combined, about 1 minute. With mixer running on low speed, gradually add flour mixture, beating just until combined, about 1 minute. Fold in chocolate. Using a 3-tablespoon cookie scoop, scoop dough, 2 inches apart, onto prepared baking sheets (do not flatten). Sprinkle with flaky sea salt.
- Place 2 of the baking sheets on separate racks in preheated oven, and bake until edges of cookies are lightly golden and set, 12 to 14 minutes, rotating pans (top to bottom) halfway through bake time. Let cookies cool on pans 10 minutes; transfer to wire racks. Bake remaining baking sheet of cookies until edges are lightly golden and set, 12 to 14 minutes, repeating cooling process. Serve cookies warm, or let cool completely, about 15 minutes.
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- First, brown your butter: add butter to a large saucepan and place over medium heat. The butter will begin to crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning. Set aside to cool for 10 minutes or until cool enough to touch.
- With an electric mixer, mix the brown butter and sugars until well combined, about 1 minute. Beat in the egg, egg yolk, vanilla, and yogurt until combined.
- In a separate large bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and beat on low-speed just until combined. Add both chocolate chips and mix on low speed until just incorporated into the dough.
- Chill your dough for 2 hours in the refrigerator, or up to 12-24 hours. Do not try to speed up this process. The dough needs to chill in order to be perfect.
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