Brown Butter Chocolate Chip Cookies
Chocolate chip cookies are scrumptious, chewy, chocolate-y, and so darn good! I must warn you, once you bite into a cookie, you can't control yourself. You'll eat all of them.
Ingredients
- 1 cup Unsalted butter
- 2 cups All-purpose flour
- 2 Large eggs room temperature
- 2 tsp Vanilla extract
- 1 cup Dark brown sugar
- 1/2 cup Granulated sugar
- 3/4 tsp Kosher salt
- 1 tsp Baking Soda
- 1 cup Dark chocolate Wafers/disc 70% cocao
- 1/2 cup Semisweet/Bittersweet chocolate chopped
Instructions
- Using a saucepan over medium heat add the unsalted butter. Allow the butter to melt with occasional stirring of the pan. Cook the butter for 5-8 minutes. The butter will begin to brown when foam occurs. Once you notice a nutty scent, remove the butter from the heat. Add the brown butter to the bowl of an electric mixer.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set aside.
- Chop up the semisweet chocolate into little chunks. Set aside.
- Using an electric mixer on medium speed, mix together the brown butter, granulated sugar, and brown sugar. Mix until well combined.
- Next add the eggs and vanilla extract to the electric mixer. Mix well. Lastly, add in the flour mixture. Continue to mix for 1 minute.
- Remove the bowl from the electric mixer. Fold in the chocolate wafers and chopped semisweet chocolate. Allow the dough to rest at room temperature uncovered for 1-2 hours.
- Preheat the oven to 375 degrees F.
- Using a 1 ½ tablespoon cookie scoop, portion out the cookie dough on parchment paper. Leave at least 3 inches between each ball of cookie dough. Do not flatten out the cookie dough.
- Bake the cookies for 8-11 minutes or until the edges of the cookies are golden brown. Allow the cookies to cool for a few minutes before transferring to a wire cooling rack.
- Repeat this process for the remaining cookie dough.