Imported from Instagram

Brown Butter Chocolate Chip Cookies

Name: Brown Butter Chocolate Chip Cookies
Prep time: 45 min
Cook time: 19 min
Total time: 94 min
Yield: 9 servings
Cuisine: American
Ingredients: 0.5 cup unsalted butter; 0.333 cup granulated sugar; 0.5 cup dark brown sugar; 1 tbsp vanilla bean paste; 0.5 tsp cornstarch; 1 egg (Room temperature); 1 egg yolk (Room temperature); 1.25 cup all-purpose flour (The source gives a combined amount of 1 1/4 cups plus 1 tbsp (170 g)); 0.5 tsp baking soda; 0.25 tsp salt; 0.5 tsp espresso powder (Optional); 1.5 cup semi-sweet chocolate chips (Additional chips may be used for topping, if desired)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Soft-centered chocolate chip cookies made with nutty browned butter, vanilla bean paste, and semi-sweet chocolate chips. They bake up with crisp golden edges and gooey centers.

9 servings94 minAmerican

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Ingredients

0.5 cup unsalted butter
0.333 cup granulated sugar
0.5 cup dark brown sugar
1 tbsp vanilla bean paste
0.5 tsp cornstarch
1 egg (Room temperature)
1 egg yolk (Room temperature)
1.25 cup all-purpose flour (The source gives a combined amount of 1 1/4 cups plus 1 tbsp (170 g))
0.5 tsp baking soda
0.25 tsp salt
0.5 tsp espresso powder (Optional)
1.5 cup semi-sweet chocolate chips (Additional chips may be used for topping, if desired)

Steps

1
Add the butter to a pan over medium heat. Melt it, then continue cooking for 5–7 minutes, stirring frequently. The butter will foam, then turn golden brown with a nutty aroma and brown specks at the bottom.
2
Remove the browned butter from the heat immediately and pour it into a bowl. Cool completely to room temperature before using.
3
In a bowl, combine the all-purpose flour, baking soda, salt, cornstarch, and optional espresso powder. Mix well and set the dry mixture aside.
4
In a separate bowl, combine the cooled browned butter, granulated sugar, and dark brown sugar. Mix well.
5
Add the vanilla bean paste, egg, and egg yolk. Mix for 2–3 minutes, until the mixture turns pale and forms a smooth paste.
6
Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
7
Add the chocolate chips and mix just until they are evenly distributed.
8
Scoop the dough onto a prepared baking sheet, placing no more than 4 cookies on the sheet and leaving space between them. Top with additional chocolate chips if desired.
9
Freeze the scooped cookies for 30 minutes.
10
Preheat the oven to 350°F (175°C).
11
Bake the cookies for 11–12 minutes, until the edges are golden and crisp while the centers remain gooey.
12
Allow the cookies to cool completely before serving.

Notes

The source does not specify how much additional chocolate to use for topping. It also does not specify a baking-sheet lining or the exact number of dough portions beyond a yield of 8–10 cookies.