Brown Butter Chocolate Chip Cookies

Réalisation

1. 01
   Étape 1Brown the butter

   Brown your butter over medium heat until it reaches a nutty aroma and golden-brown color.

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2. 02
   Étape 2Cream wet ingredients

   Cream browned butter, splash of milk, white sugar, and molasses together until well combined.

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3. 03
   Étape 3Add the egg1 min

   Add the egg and cream for another minute until fully incorporated.

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4. 04
   Étape 4Whisk dry ingredients

   In a separate bowl, whisk together flour, salt, baking soda, and cinnamon.

   farine de blésel kasherbicarbonate de soudecannelle
5. 05
   Étape 5Fold in dry ingredients

   Fold the dry ingredients into the wet mixture in two batches until just combined.

   Note

   Don't overmix to keep the cookies tender

6. 06
   Étape 6Add chocolate mix-ins

   Stir in the semisweet chocolate chips, chopped bittersweet chocolate, and white chocolate chips.

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7. 07
   Étape 7Refrigerate dough30 min

   Refrigerate the dough for at least 30 minutes for a deeper, chewier texture.

   Note

   Longer chilling time (up to overnight) will develop even more flavor

8. 08
   Étape 8Bake the cookies17 min

   Bake at 350°F (175°C) for 15-18 minutes until they look slightly underdone in the center.

   Note

   They'll continue cooking on the pan after removing from oven, so take them out when they still look soft