In Search Of: the Perfect Chocolate Chip Cookie Part 46: Second Version of Brown-Butter Chocolate Chip Cookies

I found this recipe on another food blog.

  • 2 1/4 cup flour
  • 1 teaspoon salt (didn’t use because we use salted butter)
  • 1 teaspoon baking soda
  • 1 cup butter
  • 1/4 cup sugar
  • 1 1/4 cup brown sugar
  • 1 tablespoon half-and-half or milk (we used milk)
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoon vanilla
  • 1 egg
  • 1 egg yolk
  • 2 cups chocolate chips

1. Preheat oven to 375F.

2. Mix together flour, salt (if using) and baking soda.

3. Melt butter in saucepan over low heat. Stir often, until butter is browned (it was a little hard to see with the bubbles).

4. Meanwhile, mix together sugar and brown sugar in a large bowl. Once butter is browned, remove from heat and add to the sugars. Add milk (or half-and-half), lemon juice, vanilla, egg and egg yolk. Add flour mixture. Add chocolate chips.

5. Roll dough into balls and place on baking sheets. Bake 10-12 min (ours only needed 7).

Verdict: We made 5 dozen. These had a taste to them right after they came out of the oven. They were crispy, but still a little moist. But only about an hour later they had hardened up so that they were just crispy. No amount of time in the microwave helped. I don’t really enjoy my homemade cookies to be crispy, so this was a deal-breaker for me in regards to this recipe.

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