Brown Butter Chocolate Chip (Print Version)
# Ingredients:
01 -
1 cup butter, melted and browned until amber
02 -
1 cup dark brown sugar or golden brown sugar
03 -
1/2 cup granulated sugar
04 -
2 large eggs
05 -
1 large egg yolk
06 -
2 teaspoons vanilla extract
07 -
2 1/4 cups all-purpose flour
08 -
1 teaspoon baking soda
09 -
1 teaspoon salt
10 -
2 cups chocolate chips or a combination of chopped chocolate and chips
# Instructions:
01 -
Melt the butter in a large pot or deep skillet over medium-low heat. Stir often with a wooden spoon or spatula, ensuring to scrape the sides of the pan. Continue heating until the butter changes from creamy yellow to deep amber with small brown bits forming. Remove from heat promptly to prevent burning.
02 -
Pour the browned butter into a large bowl, scraping all remnants with a spatula. Place the bowl in the refrigerator to chill for 40-60 minutes.
03 -
Transfer the chilled butter into a mixing bowl. Add the brown sugar and granulated sugar, then cream for 4-5 minutes, scraping the sides of the bowl often. Add the eggs and egg yolk one at a time, beating for 30 seconds after each addition, and stir in the vanilla extract.
04 -
Mix together the flour, baking soda, and salt. Add the dry mixture into the wet ingredients, stirring just until combined. Do not overmix. Fold in the chocolate chips.
05 -
Wrap the cookie dough tightly and refrigerate for at least one hour, or for 24-48 hours if possible for enhanced flavor.
06 -
Preheat the oven to 385°F (195°C). Line baking sheets with parchment paper or Silpat liners. Roll balls of cookie dough and place them on the prepared baking sheets. Bake for 9-10 minutes, or until the edges turn light golden brown.
# Notes:
01 -
Chilling the cookie dough for 24-48 hours enhances the flavor and improves the texture of the cookies.