The Test Kitchen

Brown Butter Chocolate Chip Cookies

Name: Brown Butter Chocolate Chip Cookies
Prep time: 35 min
Cook time: 32 min
Total time: 1 h 7 min
Yield: 18 servings
Ingredients: 1¼ cups unsalted butter, diced (282g); 2⅔ cups all-purpose flour (320g); 1 teaspoon baking powder; ½ teaspoon baking soda; ¾ teaspoon salt; ¾ cup light brown sugar (165g); ½ cup granulated sugar (100g); 1 large egg; 1 egg yolk; 2 teaspoons vanilla extract; 1½ cups semisweet chocolate chips or chocolate chunks (270g); ½ cup dark chocolate chips (optional, (90g)

18 servings

분량

35 minutes

활동 시간

1 hour 7 minutes

총 시간

요리 시작

재료

1¼ cups unsalted butter, diced (282g)

2⅔ cups all-purpose flour (320g)

1 teaspoon baking powder

½ teaspoon baking soda

¾ teaspoon salt

¾ cup light brown sugar (165g)

½ cup granulated sugar (100g)

1 large egg

1 egg yolk

2 teaspoons vanilla extract

1½ cups semisweet chocolate chips or chocolate chunks (270g)

½ cup dark chocolate chips (optional, (90g)

방향

Preheat the oven to 350°F. Line two large baking sheets with parchment paper.

Place the butter in a medium skillet or wide saucepan over medium heat. Cook for 2 to 3 minutes, until melted and bubbling.

Continue to cook for 3 to 5 more minutes, stirring frequently, until it is light to medium amber in color and the milk solids are medium brown.

Remove the pan from the heat and immediately pour the butter into a large, heatproof mixing bowl. Stir it around in the bowl to help stop the cooking. If the milk solids at the bottom of the pan are still medium-brown, you can scrape them into the browned butter if you like.

Whisk in the light brown and granulated sugars, then let cool until it’s just warm, 20 to 30 minutes.

Meanwhile, in a medium bowl, whisk together flour, baking powder, baking soda, and salt.

To the butter mixture, add the egg, egg yolk, and vanilla and whisk to combine.

Add the flour mixture and stir to combine. Stir in the chocolate chips. Refrigerate the dough for 20 minutes.

Scoop the dough into 3 tablespoon-sized balls (66g) and place on the baking sheets 3 inches apart. Press a few dark chocolate chips into the top of each cookie, if you like.

Bake for 11 to 13 minutes or until the edges are light golden brown and the tops are dry. (For best results, bake one sheet at a time.) Let cookies cool on the pan for 5 minutes, then move to a cooling rack. Store any leftovers in an airtight container for up to 5 days.

영양 정보

1회 제공량

칼로리

359 kcal

지방 전체

21 g

포화 지방

13 g

불포화 지방

6 g

트랜스 지방

1 g

콜레스테롤

56 mg

나트륨

167 mg

탄수화물 전체

40 g

식이섬유

2 g

총 당류

22 g

단백질

4 g