Brown Butter Chocolate Chip Cookies
Ingredients Yield: 2-3 dozen- 230g (1c) Butter
- 150g (3/4c) Granulated Sugar
- 150g (3/4c) Brown Sugar
- 1 Egg
- 1 Egg Yolk
- 10ml (2tsp) Vanilla Extract
- 30ml (2Tbsp) Milk
- 375g (2 1/2c) All-purpose Flour
- 5g (1tsp) Baking Soda
- 150g (1c) Chocolate Chips (Dark, Milk or Semi-sweet)
Instructions
- Place butter in a pan and melt on stove on medium-high heat.
- Boil until it turns to a brown color with a fragrant aroma. Remove from heat and let cool until it has the texture of soften butter. (1-2 hours in fridge/freezer).
- Whip eggs and granulated sugar in mixer until lighten it lightens in colour.
- Add brown sugar and softened brown butter and mix until fluffy in texture.
- Add milk and vanilla and mix on a lower speed so it does not splash everywhere.
- Mix in flour and baking soda until well combined. (Dough will look crumbly).
- Add in chocolate chips and stir by hand.
- Roll in between hands to form balls. Press down onto a cookie sheet. (Alternatively, freeze the dough into a log by rolling it in plastic wrap and slice into discs as needed).
- Bake in a 375 degree Fahrenheit oven for 10-15 minutes. (For a softer cookie bake for a shorter time, for a crisper cookie bake longer).
- Let cool on the pan for a couple minutes and transfer to a wire rack to cool.
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