Brown Butter Chocolate Chip Cookies

1. 1

   In a large pan, melt butter over medium heat until browned (about 8 minutes, whisking constantly). Then remove the pan from the heat.

2. 2

   Let butter cool about 5 minutes then place in refrigerator for at least 2 hours to harden. Remove butter from refrigerator and let it soften to room temperature, about 15 minutes. It should soften quickly if refrigerated in a large pan.

3. 3

   In the large bowl of your stand mixer (or in a large bowl using a hand mixer), cream together softened brown butter and sugars, about 2-3 minutes until creamy. Add eggs one at a time until fully incorporated. Add in vanilla extract and mix at low speed until combined. Set aside.

4. 4

   In a separate bowl, whisk together flour, baking soda and salt. Pour dry ingredients into wet and mix at low speed until just combined. Add chocolate chips and mix them in with a rubber spatula.

5. 5

   Refrigerate dough for at least one hour prior to baking, then preheat oven to 375 F.

6. 6

   Drop cookies in tablespoon sized balls onto a Silpat or parchment-lined baking sheet leaving an inch or so between each.

7. 7

   Bake for 10-12 minutes until lightly brown. Cookies may appear underdone but will continue to bake on warm baking sheet. Let them cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

* Per serving · 4 servings · Values may vary.

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