Small Batch Browned Butter Chocolate Chip Cookies
Not to brag but…. This is the BEST Chocolate Chip Cookie you’ll ever make! Not only is it easy, but it can be made without any fancy equipment or ingredients! (Cue a hallelujah)
These cookies are large and in charge, meant to be enjoyed and are worth every minute of making them! Soft and chewy, with crisp edge, you won’t be able to stop at just one!
Browned Butter Chocolate Chip Cookies!
Ingredients:
- 1/2 cup browned butter (browned then chilled)
- 2/3 cup brown sugar
- 4 Tbs granulated sugar
- 2 large eggs
- 1 Tbs vanilla extract
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 2/3 cup semi sweet chocolate
- 1/3 cup chopped chocolate
- Sea salt (to sprinkle on after baking)
Directions:
Browning Butter: over medium heat, warm up butter until it turns a golden brown color with brown flecks at the bottom of the pan (5-7min). Remove from heat once golden and place in glass container and refrigerate until cool and solid.
Preheat oven to 325 degrees Fahrenheit and line a cookie sheet with parchment paper.
Take cooled butter out of the fridge. With a hand or stand mixer, cream browned butter until light and fluffy. Add in sugars and incorporate until well combined. Once sugar is combined, add in eggs and vanilla extract and mix until light in color and smooth in texture. (It will look a little like cake batter!)
From this point, add in dry ingredients (flour, bs, salt) and mix until combined. I like to let the mixer combine the ingredients lightly and then finish with a rubber spatula as to not over mix.
Fold in chocolate chips and chunks and lightly combine.
Portion out dough into 4.5 oz dough balls, place on the cookie sheet and bake for 17-18 minutes.
When cookies are still warm, sprinkle with sea salt for the final finishing touch! Let set up for about 10 minutes on the tray and then DIG IN!
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When you make these cookies make sure to tag me in your pictures and leave a comment below!
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