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–+ servings
Cookie on a cooling rack.
Tara Noland

Brown Butter Chocolate Chip Cookies

These easy-to-make brown butter chocolate chip cookies are so good! Best of all, you can play around with the nuts and the chocolate chips to make them just the way you like!
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Prep Time 20 minutes
Cook Time 12 minutes
Chill time 1 hour
Total Time 1 hour 32 minutes
Servings: 18 Cookies
Course: Dessert, Snack
Cuisine: American
Calories: 314
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup Unsalted Butter browned
  • 2 ½ cups All-Purpose Flour
  • 1 tablespoon Cornstarch
  • 2 teaspoons Baking Soda
  • ½ teaspoon Salt
  • 1 cup Light Brown Sugar
  • 1/3 cup Granulated Sugar
  • 2 tablespoons Bourbon
  • 2 Eggs
  • 2 teaspoons Vanilla Extract
  • 1 ½ cups Roasted Pecans
  • ½ cup Semi-sweet Chocolate Chips
  • Flake Sea Salt optional

Equipment

Method
 

  1. In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring often, until the butter foams, turns golden brown, and develops a nutty aroma (about 5–7 minutes).
  2. Immediately transfer to a heatproof bowl to cool slightly (about 15 minutes).
  3. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
  4. In a separate large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Beat until smooth and glossy.
  5. Add eggs one at a time, mixing well after each addition.
  6. Stir in vanilla and bourbon until incorporated.
  7. Slowly mix the dry ingredients into the wet ingredients until just combined (don’t overmix).
  8. Fold in roasted pecans and chocolate chips.
  9. Cover the bowl and refrigerate for at least 1 hour (or up to overnight) to firm up the dough and enhance flavor.
  10. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  11. Scoop 2 tablespoon–sized balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
  12. Bake for 10–12 minutes, or until the edges are golden brown but the centers still look slightly soft.
  13. Sprinkle flake sea salt on top of the cookies, if using.
  14. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
  15. Enjoy warm or store in an airtight container at room temperature for up to 4 days.

Nutrition

Serving: 1gCalories: 314kcalCarbohydrates: 33gProtein: 4gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 46mgSodium: 199mgPotassium: 108mgFiber: 2gSugar: 18gVitamin A: 349IUVitamin C: 0.1mgCalcium: 28mgIron: 2mg

Notes

See the post for more information, photos and tips. 

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