Our family leans heavily toward oatmeal-raisin cookies. However, I do mix things up by baking a batch of chocolate chip cookies from time to time. This recipe soars above others due to the browned butter that gives the cookies a distinctive caramel bite. To increase the pleasure of that experience, I went light on the chocolate chips (though you can always add more). “Heavenly,” says Junior Too (he who has been known to wrinkle his nose at chocolate).

Brown Butter Chocolate Chip Cookies

1/2 cup salted butter, room temperature

1/2 cup unsalted butter, room temperature

1-1/4 cup granulated white sugar

1/4 cup brown sugar

1/2 tsp pure vanilla extract

2 eggs

1 tsp sea salt

1 tsp baking soda

2 cups all-purpose flour

3/4 cup semi-sweet chocolate chips

1) Preheat oven to 350 degrees; lightly oil cookie sheet (I used butter wrappers)

2) In a non-stick skillet over medium heat, melt 1/2 cup salted butter, stirring often; when foam starts to disperse and butter is a light brown color, remove from heat; pour into large heat-safe mixing bowl and stir 1/2 cup unsalted butter into browned butter; when unsalted butter melts, stir in both sugars and vanilla until just combined

3) In small bowl, lightly beat eggs; stir beaten eggs into butter-sugar mixture, followed by sea salt and baking soda; gradually stir in flour (don’t overmix); stir chocolate chips into cookie dough

4) Drop dough by tablespoonfuls onto cookie sheet, 2-3 inches apart; bake in oven 9-10 minutes until lightly golden; remove from oven, let cool 1-2 minutes, and transfer to a wire rack; enjoy with a nice glass of milk

Makes: about 3 dozen


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