Brown Butter Chocolate Chip Cookies | Restless Chipotle
Brown Butter Chocolate Chip Cookies
5 mins prepServes 30
Browning the butter adds deep, toasted caramel flavor to these easy homemade cookies, while an extra egg yolk keeps the centers soft and rich. They're loaded with dark chocolate and bake up thick enough to make one cookie feel almost reasonable.
0 Brown the butter first, then pour it into a mixing bowl so it stops cooking. Let it cool until it's warm but not hot before adding the sugars.
1 Preheat the oven to 350° F. Line a baking sheet with parchment paper or use a silicone baking sheet.
2 Combine the brown butter with the sugars. Beat on medium -high speed with the paddle attachment until well combined, 2-3 minutes.
3 Add the 2 eggs, the egg yolk, and the vanilla. Continue beating but turn the speed down to medium.
4 In a separate bowl, combine the flour, salt and baking soda.
5 Stir into the butter mixture with the mixer on low speed. just until well combined. Don't overmix.
6 Stir in the chocolate chips.
7 Place 2-tablespoon (1/8th cup) sized scoops of dough on the prepared cookie sheet 2 inches apart.
8 Pop into the freezer for 10 minutes.
9 Bake chilled dough for 12 -13 minutes or until the edges are set and the centers are still soft - about 190℉.
10 Let cool on the cookie sheet for 10 minutes before moving to a cooling rack.
