Brown Butter Chocolate Chip Cookies
Brown Butter Chocolate Chip Cookies
Ingredients
3/4 cup (6 oz.) salted butter
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp. vanilla extract
2 1/4 cups (about 9 5/8 oz.) plus 2 Tbsp.
all-purpose flour
1 tsp. baking soda
3/4 tsp. table salt
1 (12-oz.) pkg. semisweet chocolate chips
1 cup chopped toasted pecans (optional)
Directions
Brown the butter:
Melt butter in a small heavy saucepan over medium, stirring
constantly, until butter begins to turn golden brown, 6 to 8 minutes.
Immediately remove saucepan from heat, and pour butter into a small heatproof
bowl. Cover and chill until butter is cool and begins to solidify, about 1
hour.
Prepare oven and baking sheets:
Preheat oven to 350°F. Line 3 baking sheets with parchment
paper.
Cream butter and sugar:
Beat browned butter, brown sugar, and granulated sugar in a
stand mixer fitted with a paddle attachment on medium speed until creamy, about
1 minute. Add eggs and vanilla, beating until blended, about 30 seconds.
Combine dry ingredients:
Stir together flour, baking soda, and salt in a small bowl.
Make cookie dough:
Gradually add to browned butter mixture, beating on low
speed, until just blended. Beat in chocolate chips and pecans until just
combined.
Scoop cookie dough:
Using a 2-tablespoon cookie scoop, scoop and drop cookies 2
inches apart on prepared baking sheets.
Bake cookies:
Bake cookies in preheated oven in batches, 1 baking sheet at
a time, until cookies are golden and set around the edges, 11 to 13 minutes per
batch. Transfer cookies to wire racks; let cool completely, about 15 minutes.
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