Browned Butter Chocolate Chip Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Butter moves from nutty and brown to bitter and burned quickly, so be sure to take the pan off the heat once it turns amber-brown. To keep cookies from spreading, make sure the cookie sheet is completely cool before starting the next batch. Ingredients:
6 tablespoons unsalted butter |
2 tablespoons canola oil |
5.6 ounces all-purpose flour (about 1 1/4 cups) |
3.3 ounces whole-wheat flour (about 3/4 cup) |
1 teaspoon baking powder |
1/2 teaspoon kosher salt |
3/4 cup packed light brown sugar |
2/3 cup granulated sugar |
1/2 teaspoon vanilla extract |
2 large eggs, lightly beaten |
1/2 cup semisweet chocolate chips |
1/3 cup dark chocolate chips (such as hershey's special dark) |
Directions:
1. Preheat oven to 375°.
2. Heat butter in a small saucepan over medium heat; cook 5 minutes or until browned. Remove from heat; add oil. Set aside to cool.
3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and salt, stirring with a whisk. Place butter mixture and sugars in a large bowl; beat with a mixer at medium speed until combined. Add vanilla and eggs; beat until well blended. Add flour mixture, beating at low speed until just combined. Stir in chocolate chips.
4. Drop by level tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake 12 minutes or until bottoms of cookies just begin to brown. Cool slightly.
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