Brown Butter Chocolate Chip Cookies

The beloved chocolate chip cookie with a subtle twist – brown butter – to create a nutty, aromatic cookie with a simultaneously crunchy and soft bite. Dare we say … this chocolate chip cookie is perfection.

This recipe is featured in the Flavourful Fats Trend of the Flavour Forecast 23rd Edition. Explore more Flavour Forecast recipes here.

Ingredients

Serves 24
3/4 cup (175 milliliters) Butter, unsalted
2/3 cup (150 milliliters) Dark Brown Sugar, packed
1/3 cup (70 milliliters) Granulated Sugar
2 tsps (10 milliliters) Club House ® Vanilla Extract, Pure
1 each Whole Egg
2 each Egg Yolks
1 2/3 cups (400 milliliters) All-Purpose Flour
1 tsp (5 milliliters) Baking Powder
1/2 tsp (2 milliliters) Club House ® Sea Salt, French Mediterranean
4 oz (175 milliliters) Semi-Sweet Chocolate Chips

Procedure

Brown butter in saucepan. Cool slightly. Transfer to heat-safe mixing bowl. Refrigerate 30 minutes.
Mix flour, baking powder and salt in bowl; set aside. Remove butter from refrigerator and add sugars to bowl. Beat with electric mixer on medium speed about 5 minutes, or until creamy and smooth. Add whole egg, egg yolks and vanilla. Mix just until blended. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate. Cover bowl. Refrigerate dough 3 hours.
Set oven to 375°F (190°C). Using a #10 cookie scoop, portion out dough onto parchment-lined sheet trays, spacing 2” (5-cm) apart
Bake 8 to 10 minutes or until lightly browned.