Description

These Brown Butter Chocolate Chip Cookies will keep the holidays sweet this year! They’re made with extra creamy European style Plugrá® butter from my local Publix. The butter is browned to a perfection which takes these chocolate chip cookies to another level.

Ingredients

Scale

1 cup ( 8 oz) Plugra Extra Creamy Unsalted Butter

1 cup dark brown sugar

1/3 cup raw sugar

1 large egg + large egg yolk

2 tsp pure vanilla

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp sea salt

1 1/3 cup chocolate chips (milk, dark chocolate or a mix of both)

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Instructions

First, brown the butter. Place the butter on a skillet over medium heat. Let the butter melt, stirring constantly. After the butter has melted, bring to a simmer and cook until it turns a beautiful brown color and you can smell a toasted aroma. It will take around 8-10 minutes. Let it cool to a room temperature.
Transfer the butter to a large bowl add sugars and beat using electrical mixer until fluffy, about 2 minutes. Add eggs, vanilla and beat for another 2 minutes until creamy.
Meanwhile, in a separe bowl stir flour, baking soda, baking powder and salt. Add half of a dry mixture at a time and mix until combined. Fold in chocolate chips.
Cover with a plastic wrap and refrigerate for 2 to 24 hours or the best results. If short, on time bake right away.
Preheat oven to 350F and line two large baking sheet with parchment paper.
Scoop cookie dough using 2 tbsp cookie scooper onto a baking sheet, about 2 inches apart.
Bake for 12 minutes until the edges are browned. Let it cool for 5 minutes and transfer to a wire rack. Let cool completely. Once the cookies cool down, they flatten and become crispier on the edges and chewier in the middle.

Prep Time: 25 minutes
Cook Time: 20 minutes