Perfectly chewy chocolate chip cookies!
The brown butter adds a depth of flavor you just cannot get from regular chocolate chip cookie recipes and the texture is out of this world, soft a chewy. Your family will ask you to make them again and again once you make them once… be warned!
Pre-Heat Oven to 350ºF
Line cookies sheets with parchment paper and set aside
- In a heavy bottom saucepan melt butter, once the butter has melted and the crackling stops watch very closely and stir occasionally because the butter can burn easily, and cook until brown and smells nutty. Pour brown butter into another bowl and add white and brown sugar and stir until combined. Then add eggs and vanilla, and set butter-sugar mixture until fully cooled.
- Meanwhile in another bowl, add flour, baking powder, baking soda, salt, and mix until well combined.
- Once the butter-sugar mixture has cooled add it to the flour mixture and mix to combine then add chocolate chips and mix well. If the dough is firm enough to work with, scoop the dough out into 2-inch balls onto your lined baking sheet then refrigerate for 1-2 hours before baking. If the dough is too soft to work with, refrigerate for 1 hour, scoop into balls and then refrigerate for an additional hour before baking.
- Bake for 10-13 minutes, until golden brown around the edges and soft in the middle. Remove from oven and tap the baking sheet on the counter twice to make the cookies flatten. Let them cool for 4-5 minutes on the baking sheet before placing cookies on a cooling rack to completely cool.