Ingredients: |
Ingredients: 1 cup (2 sticks) butter
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon coarse sea salt
1 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs , whisked
2 teaspoons vanilla extract
2 drops almond extract
1 cup semisweet chocolate chunks (dark chocolate is yummy, too )
1 cup chopped macadamia nuts or pecans, optional
flaked sea salt
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Directions: |
Directions:In a medium saucepan, melt the butter over medium heat, then bring to a boil. Once it starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove from the heat, pour into a separate bowl (this allows the butter to stop cooking) and allow the butter to cool for 20 minutes. It should be soft, do not let harden.
While the butter is cooling, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking soda, and sea salt. Set aside.
Cream the butter, add the sugars and continue mixing until light and fluffy. Add the eggs, one at a time, mixing thoroughly. Add the vanilla and almond and stir to combine.
Add flour mixture to wet ingredients slowly, mixing thoroughly after every addition, until the ingredients are evenly incorporated. Fold in the chocolate chunks and nuts.
Using a medium (2-tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet. Bake for 10 to 12 minutes, until edges are lightly golden (or 8-9 minutes for extra gooey).
Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. If desired, sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling.
Store airtight at room temperature for up to 3 days. |
This recipe for Brown Butter Chocolate Chip Cookies is from