Brown Butter Chocolate Chip Cookies

125 mins
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. 2Start 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.
  3. 3Start 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.
  4. 4Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
  5. 5Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
  6. 6Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
  7. 7Add the browned butter, both sugars, and eggs to a large bowl and whisk until combined and lighter in color.
  8. 8Add the browned butter, both sugars, and eggs to a large bowl and whisk until combined and lighter in color.
  9. 9Add the browned butter, both sugars, and eggs to a large bowl and whisk until combined and lighter in color.
  10. 10Add the heavy cream and vanilla. Whisk until well combined.
  11. 11Add the heavy cream and vanilla. Whisk until well combined.
  12. 12Add the heavy cream and vanilla. Whisk until well combined.
  13. 13Add the dry ingredients to the wet ingredients and gently fold until fully incorporated.
  14. 14Add the dry ingredients to the wet ingredients and gently fold until fully incorporated.
  15. 15Add the dry ingredients to the wet ingredients and gently fold until fully incorporated.
  16. 16Add the chocolate chips and gently fold until evenly dispersed.
  17. 17Add the chocolate chips and gently fold until evenly dispersed.
  18. 18Add the chocolate chips and gently fold until evenly dispersed.
  19. 19Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours, or up to 24 hours.
  20. 20Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours, or up to 24 hours.
  21. 21Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours, or up to 24 hours.
  22. 22Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
  23. 23Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
  24. 24Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
  25. 25Use a large cookie scoop (3 tbsp) to scoop the dough onto the baking sheets, spacing cookies 2 inches apart.
  26. 26Use a large cookie scoop (3 tbsp) to scoop the dough onto the baking sheets, spacing cookies 2 inches apart.
  27. 27Use a large cookie scoop (3 tbsp) to scoop the dough onto the baking sheets, spacing cookies 2 inches apart.
  28. 28Bake for 12-15 minutes, until lightly golden and edges are set.
  29. 29Bake for 12-15 minutes, until lightly golden and edges are set.
  30. 30Bake for 12-15 minutes, until lightly golden and edges are set.
  31. 31Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
  32. 32Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
  33. 33Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
  34. 34Serve warm with milk, if desired.
  35. 35Serve warm with milk, if desired.
  36. 36Serve warm with milk, if desired.

Ingredients

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

Equipment

saucepanwhisklarge bowlmedium bowlspatulacookie scoopbaking sheetsparchment paperwire cooling rack