Brown Butter Chocolate Chip Cookies

Chef’s Note

“An exceptional cookie!”








  • 34 cupsalted butter
  • 1 cup packed light brown sugar
  • 12 cupgranulated sugar
  • 2 largeeggs
  • 2 teaspoonsvanilla extract
  • 2 14 cups plus 2 tbsp. all-purpose flour (about 9 5/8 ounces)
  • 1 teaspoonbaking soda
  • 34 teaspoontable salt
  • 1 (12ounce) package semi-sweet chocolate chips (or combination of your liking) or 1 (12ounce) package milk chocolate chips (or combination of your liking) or 1 (12ounce) package white chocolate chips (or combination of your liking)
  • 1 cup chopped pecans (toasted) or 1cupwalnuts (toasted)
  • Directions

  • Melt butter in a small heavy saucepan over medium, stirring constantly, until butter begins to turn golden brown, 6 to 8 minutes. Immediately remove saucepan from heat, and pour butter into a small heatproof bowl. Cover and chill until butter is cool and begins to solidify, about 1 hour.
  • Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Beat browned butter, brown sugar, and granulated sugar in a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Add eggs and vanilla, beating until blended, about 30 seconds.
  • Stir together flour, baking soda, and salt in a small bowl; gradually add to browned butter mixture, beating on low speed, until just blended. Beat in chocolate chips and nuts until just combined.
  • Using a 2-tablespoon cookie scoop, scoop and drop cookies 2 inches apart on prepared baking sheets. Bake cookies in preheated oven in batches, 1 baking sheet at a time, until cookies are golden and set around the edges, 11 to 13 minutes per batch. Transfer cookies to wire racks; let cool completely, about 15 minutes.
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