Brown Butter Chocolate Chip Cookies

2h 5m
Serves 20
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Directions

  1. 1Start by browning the butter in a saucepan over medium-high heat until it slightly browns, about 5 minutes. Remove from the heat and let it cool slightly.
  2. 2Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
  3. 3Add the browned butter, both sugars, and eggs to a large bowl and whisk until combined and lighter in color.
  4. 4Add the heavy cream and vanilla. Whisk until well combined.
  5. 5Add the dry ingredients to the wet ingredients and gently fold until fully incorporated.
  6. 6Add the chocolate chips and gently fold until evenly dispersed.
  7. 7Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours, or up to 24 hours.
  8. 8Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
  9. 9Use a large cookie scoop (3 tbsp) to scoop the dough onto the baking sheets, spacing cookies 2 inches apart.
  10. 10Bake for 12-15 minutes, until lightly golden and edges are set.
  11. 11Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
  12. 12Serve warm with milk, if desired.

Ingredients

  • 1.23 cup salted butter
  • 1 cup brown sugar
  • 0.5 cup granulated sugar
  • 2 eggs
  • 2 tbsp heavy cream
  • 2 tsp vanilla extract
  • 2.75 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 1.5 cups semi-sweet or dark chocolate chips or chopped chunks

Equipment

saucepanwhisklarge bowlmedium bowlspatulacookie scoopbaking sheetsparchment paperwire cooling rack

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