Grandma's Browned Butter Chocolate Chip Cookies by
Ingredients
230g (2 sticks) unsalted butter
100g white sugar
300g dark brown sugar
2 eggs
325g all purpose flour
(optionally use 225g of flour plus 100g old fashioned oats)
18g kosher salt
1/2t baking soda
3/4t cinnamon
Chocolate (chips, chopped, or wafers or any combination thereof)
Instructions
(EZ browned butter)
Melt half a stick of butter with 1/3c milk powder and brown the mixture. Cream 1.5 sticks of cold butter with sugars then add browned bits.
(not EZ browned butter)
Brown the butter as dark as possible without burning it. Allow the browned butter to solidify (about 45 min in the refrigerator). Cream together with sugars.
Mix in both eggs.
Combine flour, salt, soda, and cinnamon in a separate bowl.
Combine half of the dry mixture into the creamed mixture. Fold in the remaining half.
Adjust flour as necessary. I've found the best consistency is dry and crumbly rather than wet.
Fold in the chocolate.
Refrigerate the dough overnight in an airtight container.
Bake at:
400*F for 10-11 minutes (gooier)
350*F for 15 minutes (well done)
Melt half a stick of butter with 1/3c milk powder and brown the mixture. Cream 1.5 sticks of cold butter with sugars then add browned bits.
(not EZ browned butter)
Brown the butter as dark as possible without burning it. Allow the browned butter to solidify (about 45 min in the refrigerator). Cream together with sugars.
Mix in both eggs.
Combine flour, salt, soda, and cinnamon in a separate bowl.
Combine half of the dry mixture into the creamed mixture. Fold in the remaining half.
Adjust flour as necessary. I've found the best consistency is dry and crumbly rather than wet.
Fold in the chocolate.
Refrigerate the dough overnight in an airtight container.
Bake at:
400*F for 10-11 minutes (gooier)
350*F for 15 minutes (well done)