From the kitchen of Madeline Wilson
In a pan, over medium heat:
1 c unsalted butter (2 sticks)
Cook, stirring constantly, for about 7 minutes.
The butter will melt, then foam, then turn golden.
You’ll see little specks (milk solids) begin to brown.
Immediately transfer to a heatproof glass dish (like Pyrex) or it will burn.
Cover & refrigerate until solid (~ 1 hr). Or freeze for 30 minutes.
Check Sally’s Baking Addiction for more information on browning butter.
In a bowl, stir together:
2 1/2 c flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
Set aside.
In a mixer, cream together:
the chilled brown butter
1 c packed brown sugar
1/2 c sugar
Cream until light & fluffy (~ 3 minutes).
Add:
2 eggs
2 tsp vanilla extract
Slowly add flour mixture, just until combined.
Add:
3/4 c bittersweet chocolate chips
3 1/2 oz bittersweet chocolate bar (70% cacao), chopped
Scoop/ roll into balls.
Place on cookie sheets lined with parchment or silicone baking mats.
Top each with a pinch of sea salt.
Bake @ 350, until golden, about 10 minutes, depending on size of cookies.
Cool 10 minutes to let them set before removing from cookie trays.
More Recipes
