brown butter chocolate chip cookies
You’ll give classic chocolate-chip cookies a delightful tweak by browning the butter for the dough to add a hint of nuttiness. The dough will need to sit overnight in the refrigerator, so plan accordingly.
Author: the simple good life
Ingredients
- 2 sticks unsalted butter
- 2 ¼ cups of all-purpose four
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ½ cup granulated sugar
- 1 cup light brown sugar
- 1 large egg, lightly beaten
- 1 large egg yolk
- 2 tablespoons milk
- 1 ½ teaspoons pure vanilla extract
- 2 cups semisweet or bittersweet chocolate, coarsely chopped
Instructions
- In a medium saucepan, cook butter over moderate heat until it is browned and nutty-smelling, about 5 minutes. Transfer the butter to a small bowl and let it cook to room temperature.
- In a medium bowl, whisk together the flour, salt and baking soda. In the bowl of a standing mixer fitted with the paddle, beat the browned butter with the granulated and light brown sugars at medium speed until light and fluffy, scraping down the bowl halfway through, about 7 minutes. Beat in the whole egg, egg yolk, milk and vanilla. At low speed, beat in the dry ingredients, scraping down the bowl as needed. Mix in the chopped chocolate or chocolate chips. Cover the bowl with plastic wrap and refrigerate overnight.
- Preheat the over to 375 degrees. Line 3 large baking sheets with parchment paper. Scoop ¼-cup mounds of cookie dough onto each baking sheet. Bake one sheet at a time for about 18 minutes, until the cookies are just firm and golden brown on the bottom. Transfer the sheet to a rack to cool. Repeat to bake the remaining cookies. Serve cookies warm or at room temperature.
Notes
If you want to make ahead, the cookies can be stored in an airtight container for up to 2 days or frozen for up to a month.
