In Search Of: the Perfect Chocolate Chip Cookie Part 21: Browned Butter Chocolate Chip Cookies

I found this recipe on another food blog.

  • 1/2 to 3/4 cup butter (we used 3/4 cup)
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt (omitted because we use salted butter)
  • 1 to 2 cup chocolate chips (we used 1 cup)

1. Melt the butter in a small saucepan over medium-high heat. Keep cooking, swirling the pot occasionally until it starts to turn brown (we worried that we would miss it, but it is very noticeable). Remove it from the heat and pour it into a large bowl, scraping any bits on the bottom of the pot. Add brown sugar and sugar and stir. Let cool.

2. Once the butter mixture has cooled, add eggs and vanilla.

3. In a medium bowl, mix flour and baking soda. Add to butter mixture. Add in chocolate chips.

4. Refrigerate overnight.

5. Preheat oven to 350F.

6. Scoop small balls of dough and press down onto baking sheet. Bake 12-14 min (ours were ready after 8 min).


Verdict: These were so good! They were addictive. When they first come out of the oven they look very plump, but after they cool a bit they sink in a little so that they are very thin. They were crispy and moist at the same time. And they stayed moist for a couple of days after, so no microwave needed when you want to eat cookies the next day.


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