Ingredients
Scale
- 1 1/4 cups (280g) unsalted butter
- 2 1/4 cups (293g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (168g) packed light brown sugar
- 1/4 cup (52g) sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 ounces (113g) semi-sweet chocolate (chopped)
- 1 cup (169g) semisweet chocolate chips
Instructions
- Melt the butter in a light-colored pan over medium-low heat, stirring continuously.
- Increase the heat to medium and bring it to a boil while stirring constantly.
- Continue stirring as the butter changes, until a dense foam appears and browning bits emerge at the bottom. The aroma should be rich and nutty.
- Remove from heat and pour the browned butter into a heatproof bowl. Let it cool to room temperature, thickening as it does.
Notes
Ensure to keep stirring the butter to avoid burning.
Cool the brown butter to just slightly warmer than room temperature for the best texture in cookies.
You can prepare the brown butter in advance and refrigerate it before using.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.