Brown Butter Chocolate Chip Cookies
By: McCormick Kitchens
Made With:
The beloved chocolate chip cookie with a subtle twist - brown butter - to create a nutty, aromatic cookie with a simultaneously crunchy and soft bite. Dare we say … this chocolate chip cookie is perfection.
This recipe is featured in the Flavorful Fats Trend of the Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
The beloved chocolate chip cookie with a subtle twist - brown butter - to create a nutty, aromatic cookie with a simultaneously crunchy and soft bite. Dare we say … this chocolate chip cookie is perfection.
This recipe is featured in the Flavorful Fats Trend of the Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
Key products
Instructions
- Place butter in small saucepan. Heat on medium heat, stirring frequently, until completely melted. Increase heat to medium-high. Cook, stirring frequently, until butter is well browned and has a nutty fragrance. Remove from heat immediately when no longer foamy and milk solids have settled to the bottom of the pan (watch for brown specks). Cool slightly. Transfer to large heat-safe mixing bowl. Refrigerate 30 minutes.
- Mix flour, baking powder and salt in small bowl; set aside. Remove butter from refrigerator. Add sugars to bowl. Beat with electric mixer on medium speed about 5 minutes, or until creamy and smooth. Add whole egg, egg yolks and vanilla paste. Mix just until blended. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate. Cover bowl. Refrigerate dough 3 hours.
- Preheat oven to 375°F. Scoop cookie dough by rounded tablespoons. Roll into balls. Place dough about 2 inches apart on parchment-lined baking sheets.
- Bake 8 to 10 minutes or until lightly browned.
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