Brown Butter Chocolate Chunk Cookies
By: Chef Cindy Gilbert
Made With:
Rich, nutty brown butter complements the signature warmth and sweetness of McCormick Gourmet™ Collection Pure Vanilla Extract in this elevated take on the chocolate chip cookie. Studded with dark chocolate chunks and finished with a sprinkle of sea salt, these homemade cookies are impossible not to love.
Rich, nutty brown butter complements the signature warmth and sweetness of McCormick Gourmet™ Collection Pure Vanilla Extract in this elevated take on the chocolate chip cookie. Studded with dark chocolate chunks and finished with a sprinkle of sea salt, these homemade cookies are impossible not to love.
Key products
Instructions
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 or until chilled and solidified.
- 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 extract. 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.
