Sunday, December 15, 2013

Brown Butter Chocolate Chip Cookies

omfg, these are so good. A close rival to my favorite coconut oil chocolate chip cookie recipe.

 Really good chocolate chip cookies are dangerous in our house..they are usually all consumed within 2 days. I cut the recipe in half and sent some home with our friend Greg to help save us from eating a dozen cookies in a day.

 I turned in my final grades on Friday, so the past couple days have felt like non-stop celebrating. Gouda & crispy prosciutto burger for lunch? YES. Delicious IPA at 2pm? YES. Buy a bottle of champagne while at the grocery store? DUH.

 I'm looking forward this week to lots of crafting, baking, seeing Neil Degrasse Tyson on Tuesday (!!!) with family, tagging along to a metal show, and seeing Mark Kozelek (where I'll probably cry the entire way through the show like last time).

Brown Butter Chocolate Chip Cookies
Makes 2 1/2 dozen; can easily be cut in half

1 cup unsalted butter
1/2 cup  sugar
1 cup brown sugar
2 large eggs
1 tsp vanilla extract
2 1/2 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips

1. In a medium saucepan, melt the butter over low heat. Continue to cook until the butter turns golden brown. Stir or swirl pan occasionally. Watch the butter closely - it burns easily. When the butter is golden in color and has a nutty aroma, it's done. Pour into a shallow dish and allow to cool in the fridge until soft (no longer melted).

2. Preheat oven to 375 degrees. Grease a cookie sheet or line with parchment paper.

3. Beat the (softened) brown butter and sugars with a mixer. Add eggs (one at a time) & vanilla extract.

4. In a separate bowl, combine the flour, baking soda, and salt. Add the wet ingredients and mix just until combined. Add the chocolate chips.

5. Spoon onto your cookie sheet leaving a couple inches between each cookie. Bake 10-12 minutes.

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