Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies Ingredients For the Brown Butter: 2 cups heavy cream Pinch of salt For the Cookies: 2 +1/2 cups flour (for thinner cookies: 2+1/4 cups flour) 1 tsp baking soda Pinch of salt 1 stick brown butter 1 stick softened butter 1 cup dark brown sugar 1/2 cup granulated sugar 2 eggs (room temp) 1 tsp vanilla extract 1/2 cup hazelnut 1 cup chocolate chips Instructions Preparing the Brown Butter: Pour the heavy cream into a bowl and using an electric mixer or stand mixer (or a butter churner) beat the cream until the fat solids separate from the liquid for about 10-12 min as in the IG reel. In a large bowl, wash the butter in cold water, replace the water and repeat the process until the water no longer looks milky. Place the butter in a pan over medium heat. Stir and keep watching to make sure that it is not burned. Once the butter is lightly brown and smells nutty, remove the pan from the heat and pour the butter into a medium bowl. Let it cool at room temp. In another medium bowl, stir the flours, baking soda, and salt. In a large bowl, add the cooled brown butter, softened butter, dark brown sugar, and granulated sugar. Mix until fluffy and creamy using an electric mixer. Beat in the egg and vanilla until smooth. Pour the dry mixture into the wet mixture and combine them well. Add chocolate chips and hazelnuts and stir. Cover the dough with plastic wrap and chill in the refrigerator for at least 1-2 hours, or better overnight. Preheat the oven to 350F. Scoop the dough 2 inches apart on a cookie sheet using a medium ice cream scoop. Press a few more chocolate chips on the top of the cookie balls. Bake around 11-12 min until nicely browned. Bon appétit!

Unbalanced

% Daily Values based on a 2,000 calorie diet