this recipe is based on my grandma’s chocolate chip cookie recipe, except i use brown butter instead of crisco. the browned butter gives it the perfect caramel taste.
Brown Butter Chocolate Chip Cookies
Ingredients
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Method
- 1
In a saucepan over medium heat, melt the butter. Continue cooking, stirring occasionally, until it foams, then turns golden brown with a nutty aroma. Remove from heat and pour into a bowl. Let cool until warm, not hot.
- 2
Add brown sugar and granulated sugar to the browned butter. Mix until smooth and glossy. Add eggs one at a time, mixing well after each. Stir in vanilla.
- 3
In a separate bowl, whisk together flour, baking soda, and salt.
- 4
Gradually add dry ingredients to the wet mixture, mixing just until combined. Fold in chocolate chips.
- 5
Chill dough for 30–60 minutes to prevent spreading.
- 6
Preheat oven to 350°F. Scoop slightly larger portions of dough and gently flatten. Bake for 9-12 minutes, until edges are set and centers are soft and gooey. Do not overbake.
- 7
Top with finishing salt while still hot
- 8
Let cookies cool on the baking sheet for a few minutes before enjoying
