I’m going on vacation y’all! My dear younger brother is graduating from college and we are going to be celebrating! I should be back (God willing) by the end of the month, hopefully with lots of inspiration and fun recipes to share.
In the meantime, enjoy these delicious Browned Butter Chocolate Chip Cookies (adapted from here) and try not to miss me too much 😉
Browned Butter Chocolate Chip Cookies
Yield: 1 ½ to 2 Dozen
- ½ cup unsalted butter
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup brown sugar
- ¼ cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips
Brown the butter by cooking it over medium heat in a stainless-steel saucepan. Whisk so that the butter melts evenly. As it cooks, the butter will begin to foam, so be sure to whisk frequently to check underneath the bubbly surface. Soon little browned bits will form at the bottom. As soon as they begin to form, remove from heat. Transfer to a bowl and refrigerate until solidified.
Preheat oven to 375˚F and set aside an ungreased baking sheet.
In a medium bowl, combine all-purpose flour, baking soda, and salt. Whisk and set aside.
In a large bowl, beat browned butter, brown sugar, and sugar on medium speed until light and fluffy, about 4 minutes. Add egg and vanilla and mix well.
Add dry ingredients to butter mixture and mix on low speed until just combined. Add chocolate chips and mix to combine.
Spoon the cookie dough by a tablespoon onto baking sheet. Leave at least 2-inches of space between each cookie. Cake until golden brown, 10 to 12 minutes. Cool on baking sheet for 5 minutes, then transfer to wire rack and cool completely.