Brown Butter Chocolate Chip Cookies
Recipe inspired from 100 Cookies by Sarah Keiffer, Submitted by Jordan Mason, Warehouse Manager
Ingredients
2 cups Small Valley Milling All-Purpose Flour
1 teaspoon Frankferd Farms Baking Powder
1/2 teaspoon Frankferd Farms Baking Soda
12 Tablespoons Minerva Unsalted Butter
3/4 cups Granulated Sugar
3/4 cups Brown Sugar
1 Tablespoon vanilla extract
3/4 teaspoon Jacobson Pure Italian Fine Sea Salt
1 Jubilee egg plus 1 yolk
8 ounces Equal Exchange Organic Bittersweet Chocolate Chips
Pure Flake Finishing Salt for finishing
Instructions
Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a small bowl, whisk together the flour, baking powder, and baking soda.
Place 8 tablespoons of butter into a medium pan over medium-high heat. Brown the butter until it is a dark golden brown and it starts to smell nutty (around 2-3 minutes). Pour into a bowl with the remaining butter and stir until melted and combined.
Add the butter to a mixing bowl with granulated sugar, brown sugar, and vanilla.
Mix with a paddle attachment until combined and cool.
Add the egg and yolk and mix until fully combined and the dough looks smooth and glossy.
Add the flour mixture and mix until just combined, then add the chocolate chips.
Use a cookie scoop, or roll into 1 1/2 oz balls (2 Tablespoons). Place 8 cookies on each sheet pan. Sprinkle with a pinch of finishing salt.
Bake for 8-10 minutes or until light golden brown around the edges.
Transfer cookies to a wire rack to let cool.
Cookies are best right out of the oven but will last for 3 days in an airtight container.
Pro tip: If you don’t want to bake the whole batch at once, scoop your cookies, put them on a parchment-lined baking sheet close together, fill it up, wrap it with plastic wrap, and put it in your freezer. When you want to bake some cookies, pull a few out, let them thaw, and pop them in the oven! Enjoy warm cookies anytime!
Looking for more inspiration in the kitchen? Join the Harvie Pittsburgh Community on Facebook!