You wouldn’t think that quickly browning butter before you use it can completely change the entire taste of a dish, but it definitely does. I utilize this method when cooking veggies, like corn kernels.
I never thought to use it with baking, though. But these Brown Butter Chocolate Chip Cookies are vastly superior to regular chocolate chip cookies, and all it takes is one extra step.
Active time: 15 minutes
Total time: 2 hours
Yield: 2 1/2 dozen
- 3/4 cup (6 oz.) salted butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups (about 9 5/8 oz.) plus 2 Tbsp. all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon table salt
- 1 (12-oz.) pkg. semisweet chocolate chips
1. Melt butter in a small heavy saucepan over medium heat, stirring constantly, until butter begins to turn golden brown, 6 to 8 minutes.
2. 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.
3. Preheat oven to 350 degrees. Line 3 baking sheets with parchment paper.
4. 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.
5. Stir together flour, baking soda, and salt in a small bowl; gradually add to browned butter mixture, beating on low speed, until just blended. Beat in chocolate chips until just combined.
6. Scoop and drop 2-inch cookies 2 inches apart on prepared baking sheets. 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.
7. Transfer cookies to wire racks; let cool completely, about 15 minutes.
Source: Southern Living