{recipe} Browned Butter Chocolate Chip Cookies

If you missed this week's Prep Talk, here is my recipe for the week! I found this recipe on one of my favorite blogs, Eat Live Run. The browned butter addition to the recipe for traditional chocolate chip cookies was just too good to pass up. Sure enough, these cookies did not disappoint!

Ingredients:

1 ¾ c all-purpose flour

½ tsp baking soda

4 tbsp unsalted butter (1 ¾ sticks)

½ c white sugar

¾ c packed brown sugar (recipe suggests dark brown, but light brown is also acceptable)

1 tsp salt

2 tsp vanilla

1 large egg

1 large egg yolk

½ bag chocolate chips

Directions:

First, preheat your oven to 375 and line two sheet pans with parchment paper or tin foil.

Whisk together 1 3/4 cups all purpose flour and 1/2 tsp baking soda in a medium sized bowl.

Set aside and prepare your butter. Drop ten of the fourteen tablespoons in a large skillet over medium/high heat. The goal here is to brown the butter, not burn the butter. Be careful!!! Once the butter melts, start swirling the pan like you’ve never swirled before. When the butter starts to turn golden, keep it going just about ten seconds longer. You want a really rich caramel color. 

Take it off the heat quickly and immediately pour it over the remaining four tablespoons of butter in another large bowl.

Add 3/4 cup brown sugar, 1/2 cup white sugar, 1 tsp vanilla and 1 tsp salt to the butters. Whisk to combine and then add one egg yolk + one egg. Whisk to combine again. The end result should be thick and creamy.

Add the flour mixture to the butter/egg/sugar and stir gently to combine.

Add your chocolate chips.

Form mini ping-pong balls of dough, press down gently, and then bake for exactly twelve minutes.

ENJOY!

Click through for full recipe without photos.

Browned Butter Chocolate Chip Cookies

Ingredients:

1 ¾ c all-purpose flour

½ tsp baking soda

4 tbsp unsalted butter (1 ¾ sticks)

½ c white sugar

¾ c packed brown sugar (recipe suggests dark brown, but light brown is also acceptable)

1 tsp salt

2 tsp vanilla

1 large egg

1 large egg yolk

½ bag chocolate chips

Directions:

- First, preheat your oven to 375 and line two sheet pans with parchment paper or tin foil.

- Whisk together 1 3/4 cups all purpose flour and 1/2 tsp baking soda in a medium sized bowl.

- Set aside and prepare your butter. Drop ten of the fourteen tablespoons in a large skillet over medium/high heat. The goal here is to brown the butter, not burn the butter. Be careful!!! Once the butter melts, start swirling the pan like you’ve never swirled before. When the butter starts to turn golden, keep it going just about ten seconds longer. You want a really rich caramel color. Then, take it off the heat quickly and immediately pour it over the remaining four tablespoons of butter in another large bowl.

- Add 3/4 cup brown sugar, 1/2 cup white sugar, 1 tsp vanilla and 1 tsp salt to the butters. Whisk to combine and then add one egg yolk + one egg. Whisk to combine again. The end result should be thick and creamy.

- Add the flour mixture to the butter/egg/sugar and stir gently to combine.

- Add your chocolate chips.

- Form mini ping-pong balls of dough, press down gently, and then bake for exactly twelve minutes.

ENJOY!