“These Chocolate Chip Cookies are going to be the most delicious cookies you’ve ever baked. You’ll regret not making them earlier! These cookies are a timeless treat, consistently turning out perfect with this recipe. The simple recipe yields cookies with a soft, chewy center, delightful golden-brown edges, and loaded with chocolate chips.”
Here’s a simple recipe for Honeysuckle’s Brown Butter Chocolate Chip Cookies that makes about 8 cookies:
Ingredients:
– 1/2 cup (1 stick) unsalted butter
– 1/2 cup brown sugar, packed
– 1/4 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 1/4 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup chocolate chips (semi-sweet or milk chocolate, whichever you prefer)
Instructions:
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a small saucepan, melt the butter over medium-low heat. Keep a close eye on it and swirl the pan occasionally. The butter will start to foam and then turn a golden brown color. This process takes about 5-8 minutes. Once the butter is browned and has a nutty aroma, remove it from the heat and let it cool slightly.
3. In a mixing bowl, combine the brown sugar, granulated sugar, and cooled brown butter. Mix until well combined.
4. Add the egg and vanilla extract to the butter-sugar mixture, and beat until smooth and creamy.
5. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Fold in the chocolate chips until evenly distributed throughout the dough.
7. Using a cookie scoop or spoon, portion the dough into 8 equal-sized balls and place them on the prepared baking sheet, spacing them a few inches apart.
8. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
9. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Serve and enjoy your delicious homemade Honeysuckle’s Brown Butter Chocolate Chip Cookies!
Note: You can customize these cookies by adding chopped nuts (such as walnuts or pecans) or using different types of chocolate chips (dark chocolate, white chocolate, etc.) to suit your taste preferences.
I bet you’ve never had a chocolate chip
cookie this good crispy on the outside
chewy and gooey on the inside so easy to
make start with a cup of brown sugar and
1/4 cup of white sugar 2/3 of a cup of
brown butter and make sure you scoop in
all the brown bits they have all the
flavor a tablespoon of vanilla extract
mix the ingredients until just combined
after mixing add in two eggs make sure
your eggs are room temperature after the
eggs goes a 4 teaspoon of espresso
powder it’s optional but it brings out
the chocolate flavor a teaspoon of
baking soda and half a teaspoon of
cornstarch mix everything together for
about a minute or two add a cup and
three 34 of flour 1 cup at a time you
want your dough to be like a Play-Doh
consistency not too soft and not too
crumbly I like folding in my flour with
a spatula to prevent over mixing finally
for the best part you add in your
chocolate chips of choice these are the
ones I use you’re going to want to put a
cup and 1/2 to 2 cups of chocolate chips
again I’m mixing by hand because I don’t
want to over mix it and then you’re
ready to bake for this recipe it doesn’t
make a big difference between
refrigerating and not refrigerating them
and that’s one thing I love about it so
once you’re done mixing you take a ice
cream scoop and it can be any size the
bigger the scoop the bigger the cookie
the less cookies you have the smaller
the scoop the smaller the cookie the
more cookies you have place them on a
baking sheet and preheat your oven to
375° you’re going to keep them in for 11
to 12 minutes once they come out the
oven shape them with a cup and you’re
ready to enjoy don’t forget to follow
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