Brown Butter Chocolate Chip Cookies
photo by Nielsen-Massey
- Ready In:
- 25mins
- Ingredients:
- 11
- Yields:
-
4 dozen
ingredients
- 2 cups butter, softened (4 sticks)
- 1 1⁄4 cups white sugar
- 1 1⁄4 cups brown sugar
- 1 tablespoon nielsen-massey madagascar bourbon pure vanilla extract
- 2 eggs
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 3⁄4 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 2 cups semi-sweet chocolate chips
directions
- Preheat oven to 350°F.
- Cut butter into evenly sized pieces. In a small saucepan, melt butter over medium-high heat. Using your whisk, gently swirl butter around the pan to evenly melt.
- Once the butter is melted completely, it will begin to foam. Turn heat down to medium and let it bubble for 2-3 minutes, whisking frequently until brown bits appear. As soon as the butter is toasty brown and smells nutty, remove from heat and transfer into a heat-proof bowl to cool.
- Once butter is cooled, mix with sugars, vanilla and eggs in a large bowl. In a separate bowl, combine flour, baking soda, salt, baking powder and cream of tartar. Mix the dry ingredients into the wet ingredients, stirring until fully combined. Stir in chocolate chips.
- Spoon batter using a #40 scoop (similar to a metal ice cream scoop) or a rounded measuring tablespoon and drop onto an ungreased insulated baking sheet about 2 inches apart. Bake for 12-15 minutes or until light brown. Remove immediately from baking sheet and let chocolate chip cookies cool on wire rack.
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RECIPE SUBMITTED BY
Nielsen-Massey
United States