Brown Butter Chocolate Chip Cookies
This version of the classic chocolate chip cookie uses brown butter for a lovely nutty flavor, and they’re dusted with a sprinkling of salt for grown-up appeal.
Ingredients
2 cups all-purpose flour
1/2 tsp. baking soda
1 tsp. salt
7 oz. butter (approx. 14 Tbsp.)
1/2 cup sugar
3/4 cup light brown sugar
2 eggs
1 Tbsp. vanilla extract
3/4 cup chopped 70% cacao chocolate
1/2 cup toasted walnuts, chopped
Coarse salt
Directions
Sift together the flour, baking soda and salt.
Heat butter in a small pan over medium heat until melted, 2 to 5 minutes. When it begins to brown and smell nutty, remove from heat.
In a large bowl, combine butter with both sugars, salt and vanilla. Add eggs and whisk for 30 seconds.
Add flour mixture until just combined. Stir in chips and walnuts. Batter will be sticky.
Shape into 12 balls and press lightly onto parchment lined or ungreased cookie sheets. Chill on pans for 20 minutes.
While cookies are chilling, heat oven to 350 degrees. Dust tops of cookies with salt and bake for 9 minutes, or until golden brown, turning pans halfway through baking.
Suggestions
The chocolate chip cookie’s origins are well-documented: They were invented by Ruth Wakefield, who ran the Toll House Inn in Whitman, Massachusetts, and she published the first recipe in her Tried and True cookbook in 1938. The inexpensive cookie provided a moment of relief during the later years of the Great Depression, and it’s been seen as a classic comfort food ever since— becoming a care package staple for World War II soldiers and modern college students alike.
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