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Brown Butter Chocolate Chip Cookies


Y'all...these cookies will leave you speechless. I am in a Southern Living magazine group on Facebook and everyone was making this recipe and raving about it. I could not wait until I had a chance to go to the store and get the ingredients for these. No joke...absolutely delicious! I would say that you could make this for bake sales, potlucks, and gifts, but you will want to eat them all yourself. Maybe double the recipe. The dough is fantastic, too, although eating raw dough can be risky with eggs, so I can't recommend it. But...yeah...

Ingredients: salted butter, light brown sugar, granulated sugar, large eggs, vanilla extract, all-purpose flour, baking soda, table salt, semisweet chocolate chips, chopped toasted pecans (optional)


Step 1: Melt butter in a small heavy saucepan over medium, stirring constantly, until butter begins to turn golden brown, 6 to 8 minutes. 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. Step 2: Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Step 3: Beat browned butter, brown sugar, and granulated sugar on medium speed until creamy, about 1 minute. Step 4: Add eggs and vanilla, beating until blended, about 30 seconds. Step 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. Step 6: Beat in chocolate chips and pecans until just combined. Step 7: Using a 2-tablespoon cookie scoop or large spoon, scoop and drop cookies 2 inches apart on prepared baking sheets. Step 8: 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. Transfer cookies to wire racks; let cool completely, about 15 minutes.

Brown Butter Chocolate Chip Cookies


Recipe:


3/4 (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 cup chopped toasted pecans (optional)


Melt butter in a small heavy saucepan over medium, stirring constantly, until butter begins to turn golden brown, 6 to 8 minutes. 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. Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Beat browned butter, brown sugar, and granulated sugar on medium speed until creamy, about 1 minute. Add eggs and vanilla, beating until blended, about 30 seconds. 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 and pecans until just combined. Using a 2-tablespoon cookie scoop or large spoon, scoop and drop 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. Transfer cookies to wire racks; let cool completely, about 15 minutes.


Source: Southern Living Magazine https://www.southernliving.com/recipes/brown-butter-chocolate-chip-cookies

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