BEST EVER, Easy Chocolate Chips Cookies with Brown Butter

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining flavor.

chocolate chips

🥗Healthier: dark chocolate chunks

💰Cheaper: chocolate bar pieces

Dark chocolate offers a richer taste with less sugar.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: generic flour

Whole wheat adds fiber and nutrients.

Melt 1 cup of unsalted butter over medium heat in a light colored pan.

Watch the butter bubble and foam, then hear it crackle and pop for about 5-7 minutes.

Observe the brown pieces sink to the bottom and smell a nutty aroma as the color changes from yellow to dark amber.

Remove the brown butter from heat and transfer to a bowl to cool.

In a medium bowl, mix 2 and 1/4 cups of flour, 1 teaspoon of baking soda, and 1 teaspoon of salt.

In a large mixing bowl, add the cooled brown butter, 1 and 1/4 cups of dark brown sugar, and 1/2 cup of granulated sugar, then mix with a hand mixer on medium for about a minute.

Add 1 egg, 1 egg yolk, and 2 teaspoons of vanilla extract to the mixture and continue mixing until well blended.

Add the dry ingredients to the wet ingredients and mix on medium until no visible flour remains.

Fold in 1/2 cup of semi-sweet chocolate chips and 1/2 cup of milk chocolate chips using a spatula.

Using a three tablespoon cookie scoop, scoop six cookies onto each cookie sheet, gently rolling the dough into a cube shape while flattening the sides.

Place the cookie sheet in a preheated 350°F oven for 11-12 minutes, pulling them out slightly under baked for a soft chewy center.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens