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Brown Butter Chocolate Chip Cookies Recipe

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This recipe for Brown Butter Chocolate Chip Cookies, by , is from Nicole's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nicole Childers


1 cup butter I use salted sweet cream butter
1 cup brown sugar
1/2 cup sugar
2 eggs
2 3/4 cups flour minus 2 tablespoons
1 1/2 TBS cornstarch
3/4 tsp baking soda
3/4 tsp salt
2 cups chocolate chips

Preheat oven to 390 degrees
Place cookie sheet in freezer to cool
Put 12 Tablespoons (1 sticks) of butter in a small saucepan over medium heat. Swirl the butter around the pan frequently for about 5 minutes until the butter is a nice amber color and produces a nutty smell.
Pour the melted butter into stand mixer and mix the remaining 4 Tablespoons of butter
Add Sugars and whisk until fluffy
Allow butter and sugar mixture to cool slightly
Mix in eggs one at a time allowing each egg to become fully incorporated
In a separate bowl sift together the flour, cornstarch, baking soda, and salt with a sifter or mesh strainer
Once sifted add the flour mixture into the sugar mixture one cup at a time.
Fold in chocolate chips
Make dough into 12 equally sized balls and turn out onto cold cookie sheet.(Or keep in the fridge for 24 hours if possible) You should be able to fit 6 or 7 cookies on each sheet.
If saving the dough for later, pile the dough balls into a baggie or Tupperware container and place in the refrigerator,
Sprinkle dough balls with coarse ground sea salt
Bake cookies at 390 for 7-9 minutes or until slightly browned
Allow to cool on pan for no more than 1 or 2 minutes before transferring to cooling rack. They'll fall apart if you try to move them too soon but the bottoms with become too crispy if you leave them on the cookie sheet for too long.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
These cookies really do need to be big or the consistency will be totally different!




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