Brown Butter Chocolate Chip Cookies
Family, get ready to be wowed! 🍪 I've snagged this gem from the New York Times: Brown Butter Chocolate Chip Cookies. What's awesome? You just need a spoon, no fancy mixers here. The star player? Browned butter. It's a game-changer for flavor, but keep an eye on it – we don't want a buttery bonfire! And the secret kick? A dash of cinnamon, making these cookies nothing short of brilliant. Let's get baking and fill our home with some sweet, cinnamon-spiced magic!
Happy baking and enjoy the deliciousness! 🌟🍪
Brown Butter Chocolate Chip Cookies
Special Note: No mixer needed. But a big win is using high quality chocolate.
Ingredients:
1/2c butter
1 1/4c flour
1/2tsp baking soda
1/2tsp fine salt
1/4tsp cinnamon
1/2c light brown sugar
1/8c sugar
1 egg
1tsp vanilla extract
6 oz semisweet chocolate, preferably from a bar, roughly chopped
tasty salt for finishing
Instructions:
In a medium saucepan over medium heat, melt the butter, stirring and swirling the pan often, until the butter foams, yurns golden brown and smells nutty, about 5 min. Pour into a large bow; and set aside to cool.
In a medium bowl, whisk together the flour, baking soda, salt and cinnamon. Line a baking sheet with parchment paper or a silicone liner.
Add the sugars to the melted brown butter; mix until combined. Add the egg and the vanilla extract and stir until combined. Add the flour mixture and stir until well combined.
Stir in the chocolate. Working one at a time, scoop out about 1/8c of the dough and roll into a ball. Place the balls on the prepared pan and chill for 1 hour and up to 24 hrs.
When ready to bake, heat the oven to 350 degrees. Bake just until the edges start to turn golden, rotating halfway through, about 7 minutes.
Remove from the oven and bang the pan on the counter (this creates a flatter chewier cookie). Sprinkle with tasty salt. Let cool on baking sheet for 5 minutes before transfering to cooling rack.
Store in an airtight container…or, once fully cooled, freeze for later enjoyment.
