BROWN BUTTER CHOCOLATE CHIP COOKIES
Brown butter gives a delicious caramelized and nutty flavor to the cookies! Make these at home and you’ll most certainly get addicted, they are the perfect treat and can be made in batches to bake later.
INGREDIENTS
227g butter
2 1/4 cups all-purpose flour
1 cup brown sugar
1/2 cup white sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
PREPARATION
1. Melt butter in a saucepan over medium heat, continuously stirring. At a certain point, particles will begin to form, keep stirring until they turn a golden brown and sink to the bottom. Remove from heat and continue swirling for a few more seconds, the butter will turn an amber brown. Transfer into a glass bowl and add about 1 ice cube to return some of the moisture back into the butter, whisk until melted. Refrigerate for a few hours so the butter resolidifies.
2. Once butter is solidified, take it out to bring to room temperature. Meanwhile, in a large mixing bowl, add white sugar, eggs and vanilla and mix until light and foamy.
3. Add the brown sugar and butter, and beat until the mixture turns smooth and is well-combined.
4. In another bowl, combine flour, baking soda and salt, mixing well to make sure ingredients are well incorporated.
5. Add the dry ingredients to the liquid mixture and mix just until combined. Then fold in the chocolate chips.
6. Refrigerate the dough for about 4 hours to overnight.
7. Take them out about 15 minutes in advance to allow the cookie dough to thaw slightly before baking.
8. Preheat oven to 175C, and prepare baking sheets with parchment paper.
9. Scoop out cookie dough balls onto the parchment paper, making sure they are evenly spaced out.
10. Bake the cookies for about 10-11 minutes. They should look soft in the middle (almost as if they are undercooked) but firm around the edges.
11. Once they’re out of the oven, leave them to cool for about 15 minutes before storing them in an airtight container.
