Brown Butter Chocolate Chip Cookies with a Christmas Twist
Since the butter is hot, it’s important to make the batter ahead of time, chilling for at least 30 minutes (or up to a week) before baking.
Ingredients
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1 cup (2 sticks) unsalted butter
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2 cups all-purpose flour
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1 teaspoon baking soda
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3/4 teaspoon kosher salt
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1 cup brown sugar
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1/2 cup granulated sugar
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2 eggs, room temperature
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2 teaspoons vanilla extract
Instructions
- In a medium saucepan, add butter and melt over medium heat. Swirl and allow to bubble and brown, about 5 to 8 minutes. DON’T STEP AWAY. Set aside to cool.
- In a mixer, combine flour, sugar, baking soda and salt.
- Add eggs, vanilla and browned butter.
- Mix until JUST incorporated.
- If using chocolate chips, add them now. Otherwise leave the batter plain.
- Chill for 30 minutes or more.
- Bake: Preheat the oven to 350 degrees F. Use a cookie scoop to evenly scoop brown butter chocolate chip cookie batter onto a baking sheet, lined with parchment paper. Bake for 10-11 minutes.
* If using M&M’s, cook the batter for 5 minutes then add M&Ms (using a pot holder!) Continue baking until golden brown. About 11 minutes.
* If drizzling with chocolate, pour about 1 cup of chocolate chips into a microwave safe bowl. Zap for 30 seconds at a time, up to 2 minutes, until melted. Either scoop into a piping bag, or simply fill a spoon with chocolate and carefully zigzag over one side of each cookie. Sprinkle. Allow to set before serving.
* If using a specialty Christmas cookie pan, fill with one scoop of batter and bake for 10-11 minutes. Allow to cool for 3-5 minutes before removing from pan.