These are unlike any chocolate chip cookie you’ve had before.
Our Test Kitchen pros were wild for these brown butter chocolate chip cookies from first bites.
And it all comes down to the one very important step: browning the butter.
Credit:Molly Bolton
It’s just how you use them that makes them so special.
The trickiest part of making brown butter is choosing just the right moment to remove it from the heat.
Congratulationsyou’ve conquered the most challenging part of the recipe.
Credit:Molly Bolton
Now it’s just a matter of waiting for the butter to cool to assemble the cookie dough.
The most complicated part is browning the butter, and that’s easy.
you could also bake andfreeze cookiesto have a snack ready to go.
Credit: Dotdash Meredith Food Studios
How To Freeze Cookie Dough
This recipe yields 2 1/2 dozen cookies.
all-purpose flour
1tsp.baking soda
3/4tsp.table salt
1(12-oz.)
Immediately remove saucepan from heat, and pour butter into a small heatproof bowl.
Credit: Jennifer Causey
Cover and chill until butter is cool and begins to solidify, about 1 hour.
Prepare oven and baking sheets:
Preheat oven to 350F.
Line 3 baking sheets with parchment paper.
Credit:Molly Bolton
Add eggs and vanilla, beating until blended, about 30 seconds.
Combine dry ingredients:
Stir together flour, baking soda, and salt in a small bowl.
Beat in chocolate chips and pecans until just combined.
Credit:Molly Bolton
Transfer cookies to wire racks; let cool completely, about 15 minutes.
Credit:Molly Bolton
Credit:Molly Bolton
Credit:Molly Bolton
Credit:Molly Bolton
