Brown Butter Chocolate Chip Cookies (Easy, No Browning Required)
Skip the stovetop and go straight to the good part. These brown butter chocolate chip cookies bake up with rich, caramelised, nutty flavour in every bite, thanks to LorAnn® Better Than Extracts™ Brown Butter Bakery Emulsion, giving you all the depth of brown butter with none of the extra steps.
Makes: About 24 cookies
Bake Time: 9-11 minutes
Oven: 190°C
Ingredients
225g salted butter, softened
175g granulated sugar
185g packed brown sugar
1½ tsp (7.5 g) vanilla extract
1½–2 tsp (7.5–10 g) LorAnn® Better Than Extracts™ Brown Butter Bakery Emulsion*
2 eggs
345 g all-purpose flour
1 tsp (5g) baking soda
1 tsp (5-6 g) salt
400 g semi-sweet chocolate chopped
*Adjust to taste, adding more for a bolder brown butter flavour.
Directions
1. Preheat oven to 190°C. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
2. Cream together the softened butter, granulated sugar, and brown sugar using a hand or stand mixer until well combined.
3. Add the eggs one at a time, mixing until fully incorporated.
4. Add the vanilla extract and LorAnn® Better Than Extracts™ Brown Butter Bakery Emulsion and mix well.
5. Add the flour, baking soda, and salt, mixing just until a soft dough forms.
6. Fold in the chopped chocolate by hand until evenly distributed.
7. Divide the dough in half, wrap in wax paper, and chill in the refrigerator for 2 hours or in the freezer for 1 hour. This step helps the cookies hold their shape, bake up thicker, and develop deeper brown butter flavour.
8. Drop dough in tablespoon portions onto prepared baking sheet, spacing evenly.
9. Bake for 9 -11 minutes, or until the edges are lightly golden.
10. Allow cookies to cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.