Ingredients
Scale
- 1 1/4 cups (280g) unsalted butter
- 2 1/4 cups (293g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (168g) packed light brown sugar
- 1/4 cup (52g) sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 ounces (113g) semi-sweet chocolate (chopped)
- 1 cup (169g) semisweet chocolate chips
Instructions
- Melt the unsalted butter in a light-colored pan over medium-low heat, stirring continuously.
- Increase the heat to medium, bringing the mixture to a boil while stirring constantly.
- Watch for the butter to develop a dense foam and begin to brown; stir to ensure it browns evenly without burning.
- Remove from heat and pour the browned butter into a heatproof bowl, allowing it to cool to room temperature.
Notes
Ensure to stir the melted butter constantly to avoid burning.
You can pre-make the brown butter and refrigerate it, allowing it to return to room temperature before use.
Use a light-colored pan to better monitor the browning process.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.