Easy

Brown Butter Chocolate Chip Cookies

Name: Brown Butter Chocolate Chip Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 1/2 - 3 dozen
Ingredients: 1 C. + 3 Tbsp. butter; 2 1/4 C. bread flour (270g); 1 tsp. salt; 1 1/2 tsp. Clabber Girl® Baking Powder; 1 tsp. Clabber Girl® Baking Soda; 2 Tbsp. milk powder (optional); 1 1/4 C. brown sugar; 1/4 C. granulated sugar; 1 Tbsp. Spice Islands® Pure Vanilla Extract; 1 whole egg; 1 egg yolk; 2 C. mini chocolate chips; Maldon salt, optional

Prep Time: 20 minutes

Bake Time: 10 minutes

Total Time: 30 minutes

Yield: 2 1/2 - 3 dozen

Ingredients

1 C. + 3 Tbsp. butter
2 1/4 C. bread flour (270g)
1 tsp. salt
1 1/2 tsp. Clabber Girl® Baking Powder
1 tsp. Clabber Girl® Baking Soda
2 Tbsp. milk powder (optional)
1 1/4 C. brown sugar
1/4 C. granulated sugar
1 Tbsp. Spice Islands® Pure Vanilla Extract
1 whole egg
1 egg yolk
2 C. mini chocolate chips
Maldon salt, optional

Directions

Preheat the oven to 375°F.
In a saucepan, melt the butter over medium-low heat.
Stir frequently until the butter is foamy. Keep stirring until brown bits start to form on the bottom of the pan and the butter smells nutty.
Remove the butter from the heat and pour into a bowl to cool.
In a large bowl, whisk together the flour, salt, baking powder, baking soda and milk powder; set aside.
In the bowl of a mixer, combine the browned butter (slightly cooled), sugars and vanilla. Gradually increase the speed to high and mix for 5 minutes.
Scrape the sides of the bowl. Add the egg and egg yolk. Mix on medium speed for 2 minutes.
On low speed, slowly add the flour mixture and gently blend without overmixing.
Stir in the chips by hand.
Scoop out approximately 2 tablespoons of dough and place it on a baking sheet lined with parchment paper. Leave a couple of inches between each dough ball.
Bake for 8-10 minutes or until the edges are set.
Remove from the oven and sprinkle with Maldon salt, if desired.
Allow to cool on a wire rack.

Tips

For extra chewy cookies, scoop the dough onto a parchment paper lined baking sheet and refrigerate for 24 hours before baking.