"These brown butter chocolate chip cookies are insanely delicious. They have lightly crisp edges, perfect chewy middles, and melty chocolate in every bite. Best of all, brown butter (plus an extra dose of brown sugar) fills them with toffee-like flavor. I went through a bit of a browned butter phase last year, after I started making these blondies and couldn't get enough them."
"Many tests and tweaks later, I'm so excited to share these brown butter chocolate chip cookies with you. With rich, salty, caramel-y undertones, they show off the brown butter at its best. They're easy to make too-no mixer and no chilling required! Try them the next time you're craving a bakery-worthy treat. I think you'll love them! I adapted this recipe from these chocolate chip cookies (which, btw, are still a delicious option when you don't feel like browning butter)."
Brown butter imparts rich, caramelized, toffee-like flavor and nutty depth to chocolate chip cookies. The cookies feature lightly crisp edges, chewy middles, and melty chocolate throughout. The recipe uses an extra dose of brown sugar and slightly reduced all-purpose flour to compensate for moisture lost during butter browning. Butter is browned for flavor; unsalted butter is recommended but salted butter can be used with reduced added salt. The recipe adapts standard chocolate chip proportions to highlight browned butter and requires no mixer and no chilling. Dark chocolate chips are preferred, though semi-sweet, milk chocolate, or chopped chocolate bars also work. Baking soda is included in the ingredient list.
Read at Love and Lemons
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