Small Batch Brown Butter Chocolate Chip Cookies. Try saying that 10 times fast! While I distract you with trying to say the name, I'll be stealing myself another cookie. This recipe makes 4 medium sized cookies. Perfect for when you just need some cookies-and quick!
After a cupcake recipe fail and wasting my precious study time by immersing myself in a LOST marathon (never a waste), I was feeling pretty qualified for some emergency cookies. We'll see how I feel about that "waste" of time after my Calculus 2 exam.
The cookie dough comes together in less than 10 minutes. I was able to make 4 medium sized cookies, you could make them bigger or smaller to get less or more. The brown butter and the high ratio of brown sugar to white sugar gives these an irresistibly nutty/caramelized flavor. They end up with a perfect crisp exterior and a golden chewy inside. Only having 4 of them is a little bittersweet.
Here's my tutorial on How To Brown Butter.
No chilling of the dough required, and better yet-no waiting for butter to soften! The easiest cookies I've ever made.
Brown Butter Chocolate Chip Cookies Recipe:
3 T. butter, browned
3 T. brown sugar, packed
1 T. sugar
1/2 tea. vanilla
1 egg yolk
1/3 c. flour
1/8 tea. salt
1/4 tea. baking soda
3 T. chocolate chips
Preheat oven to 350 and line a cookie sheet with parchment paper, or spray with cooking spray.
Mix sugars into butter and set aside to cool.
Whisk egg yolk and vanilla in a small bowl and set aside.
In a medium bowl, combine flour, salt, and baking soda.
Once the butter and sugar mixture is no longer hot, mix in the egg mixture.
Slowly add the flour mixture, and then the chocolate chips.
Drop heaping tablespoonfuls onto the cookie sheet and bake for 8-11 minutes.
Let cool on the cookie sheet 2 minutes before removing onto a wire rack.
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