Brown Butter Chocolate Chip Cookies

READY IN: 25minsYIELD: 4 dozen


  • 2cupsbutter, softened(4 sticks)
  • 1 14 cupswhite sugar
  • 1 14 cupsbrown sugar
  • 1tablespoon nielsen-massey madagascar bourbon pure vanilla extract
  • 2eggs
  • 4cupsall-purpose flour
  • 2teaspoonsbaking soda
  • 1 34 teaspoonssalt
  • 1teaspoonbaking powder
  • 1teaspooncream of tartar
  • 2cupssemi-sweet chocolate chips

  • Preheat oven to 350°F.
  • Cut butter into evenly sized pieces. In a small saucepan, melt butter over medium-high heat. Using your whisk, gently swirl butter around the pan to evenly melt.
  • Once the butter is melted completely, it will begin to foam. Turn heat down to medium and let it bubble for 2-3 minutes, whisking frequently until brown bits appear. As soon as the butter is toasty brown and smells nutty, remove from heat and transfer into a heat-proof bowl to cool.
  • Once butter is cooled, mix with sugars, vanilla and eggs in a large bowl. In a separate bowl, combine flour, baking soda, salt, baking powder and cream of tartar. Mix the dry ingredients into the wet ingredients, stirring until fully combined. Stir in chocolate chips.
  • Spoon batter using a #40 scoop (similar to a metal ice cream scoop) or a rounded measuring tablespoon and drop onto an ungreased insulated baking sheet about 2 inches apart. Bake for 12-15 minutes or until light brown. Remove immediately from baking sheet and let chocolate chip cookies cool on wire rack.
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