Browned Butter Chocolate Chip Cookies
By
Roshuni Samuel
@Roshuni
1
While in search of the perfect Chocolate Chip recipe I found this one. The browned butter gives it a nutty flavor and adds to its richness. I also learned that the lemon juice helps to activate the baking soda!
Yield: About 2 1/2 dozen.
Recipe Source: Adapted from recipegirl.com
Yield: About 2 1/2 dozen.
Recipe Source: Adapted from recipegirl.com
Blue Ribbon Recipe
These are not your average chocolate chip cookies! This should be your go-to recipe the next time you're in need of a chocolate fix. I'll admit that the prep is a bit more labor intensive than your regular chocolate chip cookie recipe, but the pay-off is well worth the effort. 
Ingredients
- 2 1/4 c
- bread flour
- 1 tsp
- kosher salt
- 1 tsp
- baking soda
- 2 stick
- butter, unsalted
- 1/4 c
- sugar
- 1 1/4 c
- brown sugar, dark, firmly packed
- 1 Tbsp
- half and half cream (or milk)
- 1 Tbsp
- freshly squeezed lemon juice
- 1 1/2 tsp
- pure vanilla extract
- 1 large
- egg
- 1 large
- egg yolk
- 2 c
- chocolate chips (bittersweet)
How to Make Browned Butter Chocolate Chip Cookies
- 1Sift together flour, salt and baking soda; set aside.
- 2Melt butter in medium saucepan over low heat. Continue to cook on low heat, stirring often, until butter is browned. Turn off heat and stir in white and brown sugars.
- 3Scrape into a medium mixing bowl and use electric mixer to cream the butter and sugars together. Add half & half, lemon juice, vanilla extract and eggs. Mix in until well combined.
- 4Add half of the flour mixture and incorporate into the batter with electric mixer. Add the rest and mix until thoroughly combined. Stir in the chocolate chips. The cookie dough will be very soft and buttery. Cover the bowl with plastic wrap and chill until firm (an hour or two).
- 5Preheat oven to 375°F. Line baking sheets with parchment paper. Scoop up heaping Tablespoonfuls of cookie dough and use your hands to roll into balls. Place 12 balls on a sheet, keeping about an inch and a half between each ball.
- 6Bake 10 to 12 minutes, depending on how large you’ve rolled your balls (mine took 11 minutes).
