Brown Butter Chocolate Chip Cookies
These Brown butter chocolate chip cookies have all the chocolate chip cookie lovers desire. Crisp outside, and soft and chewy inside texture! This recipe makes 24-28 cookies
Ingredients
- 2-1/4 cup (315 g) bread flour
- 1 tsp (6g) baking soda
- 1 tsp (5g) salt
- 1 cup (226 g) butter
- 1/2 cup (100g) sugar
- 1 cup (200 g) brown sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp (5 ml) lemon juice
- 2 tsp (10 ml) vanilla extract
- 1 tbsp (15 ml) heavy cream or milk
- 1-1/2 cup (225 g) chocolate chips
- 1/2 to 1 cup (65-125 g) chopped pecan
Instructions
- Whisk together the flour, baking soda and salt; set aside
- To make brown butter, put butter in a light colored pan or skillet over medium heat. Melt the butter swirling occasionally. Butter will start to foam. Whisk occasionally as the butter starts to get darker. When the color turns to a deep amber brown, remove from the heat and pour into a heat proof bowl, scrape all the brown bits on the bottom of pan and put into the bowl as well. Let the brown butter cool.
- Pour the cooled butter into a mixing bowl and add sugars, egg, egg yolk, lemon juice, vanilla extract, cream and beat until creamy in medium speed.
- Add the dry ingredients and stir well. Add the chocolate chips and pecans. Scoop the dough into 3 tbsp balls. Chill the dough for 30-60 minutes.
- Preheat the oven to 350˚F. Place the dough balls on a cookie sheet lined with parchment paper, 2-inch apart, bake them for 11-13 min or until the edges turn slightly gold. Cool in pan for 2 minuted and transfer to a cooling rack.