Nutty Brown Butter Chocolate Chip Cookies Recipes
NUTTY BROWN BUTTER CHOCOLATE CHIP COOKIES
Modified recipe from Bon Appetit Brown Butter and Toffee Chocolate Chip Cookies as I'm allergic to nuts. Instead of Toffee, the sugar has been increased from 1/3 cup to 1 cup.
Provided by Nado2003
Categories Dessert
Time 1h15m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 10
Steps:
- Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Scrape into a large bowl and let cool slightly., about 10 minutes (an instant-read thermometer should register 125°).
- Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.
- Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in chocolate wafers/chips with a wooden spoon or rubber spatula. Let dough sit at room temperature at least 30 minutes to allow flour to hydrate. Dough will look very loose at first, but will thicken as it sits.
- Place a rack in middle of oven; preheat to 375°. Using a 1-oz. ice cream scoop, portion out balls of dough and place on a parchment-lined baking sheet, spacing about 3" apart (you can also form dough into ping pong-sized balls with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.
- Bake cookies until edges are golden brown and firm but centers are still soft, 9-11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined cooled baking sheet.
- Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.
Nutrition Facts : Calories 126.1, Fat 5.5, SaturatedFat 3.2, Cholesterol 21.6, Sodium 208, Carbohydrate 18.2, Fiber 0.3, Sugar 11.6, Protein 1.3
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- Cook butter in a medium saucepan over medium heat, stirring often, until it foams up and then browns. This should take about 6–8 minutes. Don’t take your eyes off it because no one wants burnt butter bits in their cookies. Remove the pan from the heat and allow it to cool for 15 minutes.
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