BROWN BUTTER CHOCOLATE CHIP COOKIES

If you’re a big fan of chocolate chip cookies, these are the next step up. The browned butter adds a bit more nutty flavor. Espresso powder boosts the chocolate chips. I recommend getting a really good semi-sweet chocolate chip for these.

Yield: 36 cookies

Author: Erica Visocky, FaithandSanity.com

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Brown Butter Chocolate Chip Cookies

If you’re a big fan of chocolate chip cookies, these are the next step up. The browned butter adds a bit more nutty flavor. Espresso powder boosts the chocolate chips. I recommend getting a really good semi-sweet chocolate chip for these.

Prep time: 20 MinCook time: 18 MinInactive time: 1 HourTotal time: 1 H & 38 M

Ingredients

• 1 cup unsalted butter
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 1 tbsp espresso powder
• 1 tsp vanilla
• 2 lg to ex lg eggs
• 1 1/4 tsp salt
• 1 tsp baking soda
• 2 cups all-purpose flour
• 1 1/2 cups chocolate chips

Instructions

Browning the Butter

1. Set aside a heat-proof dish for finished butter. In a saucepan, add butter. Over medium heat, melt butter, stirring and scraping down sides occasionally.
2. Butter go through a large bubble phase, then into a foam phase. As the butter begins to brown, there will be less foam and as you will see the fat on the bottom turning brown.
3. Once the butter is about the color of a golden brown cookie, remove from the heat and stir to allow further browning.
4. Once it deepens slightly more, gently pour into heat-proof dish. Cover with plastic wrap and allow to come to room temp. Then place in fridge until firm. Note: You can also place in the freezer but bring it back to room temp before continuing with recipe.

Mixing the Dough

1. In a stand mixer, cream browned butter. Add sugar and brown sugar. Beat until light.
2. Add espresso, vanilla, salt and baking soda. Beat until incorporated then scrape down sides.
3. Add flour slowly. Mix until just combined.
4. Remove bowl from mixer, clean the beater off and mix in chocolate chips.
5. Line a half sheet pan with parchment paper. Scoop dough into 1 ounce balls and place next to each other on pan. Continue until pan is full.
6. Freeze dough until solid, at least an hour.

Baking

1. Preheat oven to 350 degrees. Place cookies on a lined sheet pan. Bake for 16 - 18 minutes, rotating the pan half way through.
2. Cookies should be golden around bottom edge and appear almost dry on top when done. Remove from over and allow cookies to rest on pan for 1 minute. Then, transfer to a cooling rack.

Notes

The frozen dough balls can be transferred into a freezer container, with parchment in between each layer and stored up to 3 months.