Brown Butter Chocolate Chip Cookies Recipes

Steps:

• In a saucepan, melt the butter over low heat. Bring to a simmer and simmer until the butter starts to brown and gives off a nutty aroma. Pour the butter into the bowl of a stand mixer, discarding the darkest bits that are at the bottom of the pan, and allow to cool slightly, about 5 minutes.
• In the meantime, in a large bowl, whisk together the flour, cornstarch, salt, baking powder and baking soda for 30 seconds to evenly distribute the leavening. Stir in the grated unsweetened chocolate.
• Add the brown and granulated sugar to the browned butter and mix until smooth and slightly fluffy. Add the eggs one at a time, mixing until just combined. Scrape down the bowl, add the vanilla and briefly mix. Add the flour mixture and mix on low speed until the dough just comes together. Add the chocolate morsels and chopped chocolate and mix until just combined. Cover with plastic wrap and refrigerate at least 20 minutes if you are baking the same day (or allow to stay covered in the fridge for 12 to 24 hours if baking later).
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Scoop the dough with a medium cookie scoop (1.5 ounces) and place 3 inches apart on the prepared baking sheets; press the cookies very slightly to flatten. Bake, opening the oven and gently slamming the baking sheets halfway through the baking process, until the edges are slightly golden brown, 10 to 12 minutes.

Steps:

• Place butter in a microwave-safe bowl and cover with parchment paper. Place a microwave-safe plate over the parchment paper to hold it down. Microwave butter for 5 minutes. Check butter; continue to microwave in 30-second intervals if needed, until butter is golden brown and has released a nutty aroma, an additional 30 to 90 seconds.
• Mix flour, baking soda, and salt in a large bowl and set aside.
• Beat brown butter, brown sugar, and sugar together in another bowl until smooth and creamy. Add vanilla and egg and mix until well blended. Add flour mixture and chocolate chips; mix until incorporated. Place dough in a container and refrigerate for a minimum of 4 hours to 24 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Scoop cookies with a medium-sized cookie scoop and set on the prepared baking sheet, 2 inches apart.
• Bake in the preheated oven until lightly browned on the edges, 13 to 15 minutes. Cool on the baking sheet, then transfer to a wire rack.

Steps:

• Melt butter over medium heat in a stainless steel saucepan (this is important so you can tell when the butter has browned.) Whisk frequently for several minutes. When you start to smell the nutty aroma of the butter browning, and see small browned bits at the bottom of the pan, immediately remove pan from heat and carefully pour browned butter into a large mixing bowl.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, oats, salt, and baking soda together in a bowl until well combined; set aside.
• Add both sugars to the bowl with the browned butter and beat with an electric mixer until smooth. Add eggs, 1 at a time, beating after each addition. Add vanilla bean paste and beat for 1 more minute. Add flour mixture in 3 batches, mixing well after each addition. Stir in chocolate chips.
• Using a 1 1/2 tablespoon spring-hinged scoop, scoop out dough and place 2 inches apart on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, about 13 minutes. Transfer cookies to wire racks and allow to cool.

Steps:

• Preheat oven to 400 degrees.
• Cream together the butter and the brown sugar.
• Add the eggs one at a time, then the vanilla.
• Add the dry ingredients until just combines.
• Using a spoon, mix in the chocolate chips.
• This is an optional step -- I usually make the cookie dough a day ahead of time, and leave it in the fridge overnight. I think it helps make the cookies more chewy, which is how I like them! Then when I take them out the next day to bake, sometimes I'll form the balls of dough, and roll them in chopped pecans before putting them in the oven. But these are both totally optional! The cookies are amazing either way!
• Drop spoonfuls of the cookie dough on a greased cookie sheet and bake at 400 for 7-9 minutes. BUT WATCH THEM! A lot of ovens will cook them too fast on the outside, and not enough on the inside. At my boyfriend's house I will bake them at 400 for about 4-5 minutes, then lower the temp to 350 for 4-5 more minutes.
• Let sit on the cookie sheet for about 5 minutes before moving them to a cooling rack. Enjoy!

Steps:

• Whisk together the flour, baking soda and salt in a bowl and set aside.
• Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process.
• After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.
• Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
• With an electric mixer, mix the butter and sugars until thoroughly blended.
• Beat in the egg, yolk, vanilla and yogurt until combined.
• Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
• Chill your dough for 2 hours in the refrigerator.
• When ready to bake, preheat the oven to 350 degrees F.
• Measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand.
• Place 1 teaspoon of chilled nutella in the middle and fold dough around it. Gently roll into a ball. It does not have to be perfect. Make sure that the nutella is not seeping out of the dough. Add more dough if necessary.
• Place dough balls on cookie sheet 2 inches apart and flatten the tops slightly with your hand.
• Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven.
• Cool the cookies on the sheets for at least 2 minutes then sprinkle with a little sea salt.
• Remove the cooled cookies from the baking sheets and transfer to a wire rack to cool completely. Repeat with remaining dough.