Best Browned Butter Chocolate Chip Cookies Recipes

BROWNED "BUTTER" CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• Add the pecans to a large, high-walled skillet. Toast over medium heat for 5-8 minutes, until fragrant and beginning to darken slightly, stirring continuously to prevent burning.
• Pour in the melted coconut oil and stir to combine. Bring to a low simmer and steep the pecans for 8-10 minutes, until the coconut oil is tinted brown and there is a strong nutty aroma. Stir occasionally to prevent burning. Remove the pan from the heat and let cool for 5-10 minutes, until warm to the touch but cool enough to handle. Strain out the pecans and reserve for another use. You should have about ½ cup of infused coconut oil.
• Add the warm coconut oil to a large microwave-safe bowl, along with the brown and granulated sugars, non-dairy milk, and vanilla. Whisk well to combine. Microwave for 20 seconds, just until the sugars have begun to dissolve.
• In a medium bowl, combine the flour, baking soda, and salt. Mix with a fork to combine.
• Sift the flour mixture into the wet ingredients and fold with a spatula to combine, being careful not to over-mix.
• Fold in the chopped chocolate and chocolate chunks until evenly distributed.
• Scoop the dough with a 2-ounce scoop onto 2 parchment-lined baking sheets, spacing at least 2 inches apart. Chill in the refrigerator for 30-60 minutes.
• Preheat the oven to 375°F (190°C).
• Bake the cookies for 15-18 minutes, until browned. Let cool for 10 minutes on the pans, then transfer to a wire rack to cool completely.
• Enjoy!

BROWNED BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper. In 1-quart saucepan, melt butter over medium heat, stirring constantly, until light golden brown. Remove from heat; cool 15 minutes.
• In large bowl, beat browned butter, brown sugar, granulated sugar, vanilla and egg with electric mixer on medium speed until blended. On low speed, beat in flour, baking soda and salt. Stir in chocolate chips and pecans.
• Onto cookie sheets, drop dough by heaping tablespoonfuls about 2 inches apart. (Dough will be slightly crumbly. Use hands to mound dough on cookie sheets.)
• Bake 10 to 12 minutes or until golden brown. Cool 10 minutes; remove from cookie sheets to cooling racks.

BROWNED BUTTER AND COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In small saucepan, melt butter, stirring occasionally, until bubbly and golden brown. Cool completely.
• In medium bowl, stir together cookie mix, browned butter, egg, water and coconut until well mixed. Drop dough by tablespoonfuls onto ungreased cookie sheet.
• Bake 8 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Store cooled cookies in airtight container.

FAVORITE BROWNED BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Melt butter in heavy sauce pan until delicately browned. Remove from stove.
• Using handheld electric beater, stir in brown sugar & granulated sugar until well combined.
• Add egg & egg yolk, beating until the color changes slightly.
• Beat in vanilla extract until combined.
• In a separate bowl, combine all-purpose flour & baking soda. (If using unsalted butter, add 1/2 teaspoons salt as well. If using salted butter, no additional salt is needed.).
• Add flour & baking soda mixture to mixture in the sauce pan to create the batter.
• Using large spoon, stir in chocolate chips until well combined.
• Preheat oven to 325 degrees.
• Line baking sheets with parchment paper.
• Using tablespoon, roll dough into the cookie dough balls.
• Refrigerate for 20 minutes.
• Place cookie dough balls onto parchment paper covered baking sheets.
• Bake for 10 minutes. Rotate & turn baking sheets.
• Then bake for 2-4 more minutes. Cookies should be browned at the edges but soft in the middle.
• Remove from oven and let sit until cool - 5-7 minutes.

BROWNED-BUTTER CHOCOLATE CHIP COOKIES

Steps:

• 1. Sift together flour, salt and baking soda; set aside. 2. Melt butter in medium saucepan over low heat. Continue to cook on low heat, stirring often, until butter is browned. Turn off heat and stir in white and brown sugars. 3. Scrape into a medium mixing bowl and use electric mixer to cream the butter and sugars together. Add half & half, lemon juice, vanilla extract and eggs. Mix in until well combined. Add half of the flour mixture and incorporate into the batter with electric mixer. Add the rest and mix until thoroughly combined. Stir in the chocolate chips. The cookie dough will be very soft and buttery. Cover the bowl with plastic wrap and chill until firm for an hour or two (I left my dough in the refrigerator overnight, and it was fine. Just let it sit on the counter for 10-15 minutes before scooping out dough). 4. Preheat oven to 375°F. Line baking sheets with parchment paper. Scoop up heaping Tablespoonfuls of cookie dough and use your hands to roll into balls. Place 12 balls on a sheet, keeping about an inch and a half between each ball. 5. Bake 10 to 12 minutes, depending on how large you've rolled your balls (mine took 11 minutes).

BROWNED BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Sift together flour, salt and baking soda; set aside.
• Melt butter in medium saucepan over low heat. Continue to cook on low heat, stirring often, until butter is browned. Turn off heat and stir in white and brown sugars.
• Scrape into a medium mixing bowl and use electric mixer to cream the butter and sugars together. Add half & half, lemon juice, vanilla extract and eggs. Mix in until well combined.
• Add half of the flour mixture and incorporate into the batter with electric mixer. Add the rest and mix until thoroughly combined. Stir in the chocolate chips. The cookie dough will be very soft and buttery. Cover the bowl with plastic wrap and chill until firm (an hour or two).
• Preheat oven to 375°F. Line baking sheets with parchment paper. Scoop up heaping Tablespoonfuls of cookie dough and use your hands to roll into balls. Place 12 balls on a sheet, keeping about an inch and a half between each ball.
• Bake 10 to 12 minutes, depending on how large you've rolled your balls (mine took 11 minutes).