Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies

Why This Recipe Works:
This recipe creates irresistible cookies with a perfect balance of flavors and textures. Browning the butter adds a nutty richness to the dough, enhancing the overall depth of flavor. Using a combination of brown and white sugars creates a chewy texture with a hint of caramelization. Mixing both milk and dark chocolate chips provides a variety of chocolate flavors in every bite.

Ingredients:

• 1 cup (2 sticks) unsalted butter
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup semisweet chocolate chips
• 1 cup milk chocolate chips

How to Make This Recipe:

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
2. In a medium saucepan, melt the butter over medium heat. Once melted, continue to cook, stirring frequently, until the butter turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and let it cool slightly.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until well combined.
5. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the semisweet and milk chocolate chips until evenly distributed throughout the dough.
8. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown and the centers are set.
10. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Frequently Asked Questions (FAQs):
Q: Can I use salted butter instead of unsalted butter?
A: Yes, you can use salted butter, but you may want to reduce the amount of added salt in the recipe to compensate.

Q: Can I freeze the cookie dough?
A: Yes, you can freeze the cookie dough for later use. Scoop the dough onto a baking sheet and freeze until solid, then transfer the dough balls to a freezer bag. When ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time if needed.

Expert Tips:

• Be patient when browning the butter, as it can quickly go from golden brown to burnt if left unattended.
• For extra flavor, you can add a sprinkle of flaky sea salt on top of the cookies before baking.
• Don’t overmix the dough once you add the dry ingredients, as this can lead to tough cookies.
• Store the cooled cookies in an airtight container at room temperature for up to 5 days for optimal freshness.

How to Store This Recipe:
Store the cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for longer storage. Place the cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag or container. Frozen cookies can be reheated in the oven or microwave before serving.