Brown Butter Chocolate Chip Cookies:
Ingredients:
– 1 cup unsalted butter (2 sticks)
– 1 cup packed brown sugar
– ½ cup granulated sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 ½ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 cup semisweet chocolate chips (or more, to taste)
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Instructions:
1. Prepare the Brown Butter:
In a saucepan, melt the butter over medium heat, stirring often. Continue cooking until it foams, then turns a golden brown color and emits a nutty aroma. Keep a close eye to prevent burning.
Remove from heat and pour into a mixing bowl. Allow it to cool slightly for about 10-15 minutes.
2. Combine Sugars and Butter:
In the bowl with the browned butter, add the brown sugar and granulated sugar. Mix until well combined.
3. Incorporate Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Beat until the mixture is smooth and creamy.
4. Mix Dry Ingredients:
In another bowl, whisk together the flour, baking soda, and salt. Gradually incorporate this dry mixture into the wet ingredients, mixing just until combined (avoid overmixing).
5. Add Chocolate Chips:
Gently fold in the chocolate chips.
6. Chill the Dough:
Cover the dough and refrigerate for at least 1 hour (or up to overnight). Chilling enhances both flavor and texture.
7. Preheat the Oven:
Set the oven to 350°F (175°C) and line baking sheets with parchment paper.
8. Form the Cookies:
Scoop approximately 2 tablespoons of dough for each cookie (or use a cookie scoop) and roll into balls. Arrange them on the baking sheet, leaving about 2 inches of space between each.
9. Bake:
Bake for 10-12 minutes, or until the edges are golden brown while the centers remain slightly soft. Avoid overbaking.
10. Cool and Serve:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy them warm or store in an airtight container for later.
These cookies are decadently rich, nutty, and wonderfully gooey—ideal for any occasion.
