Big Country Kitchen: Browned Butter Chocolate Chip Cookies

YIELDS: 24 Cookies

INGREDIENTS:

• 1 ¼ cup unsalted butter
• 1 cup Big Country Organic Light Brown Sugar
• ¾ cup Big Country Organic Cane Sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 ¾ cups all purpose flour (355 grams)
• 2 teaspoons baking soda
• ½ teaspoon salt
• 2 ½ cup chocolate chips

1. To brown the butter, cut butter in large pieces (each stick into 4-6 pieces) and add to a saucepan. Melt butter over medium-high heat, stirring constantly with whisk or wooden spoon. Butter will start to get very foamy after about 3-5 minutes, which means it’s almost done. It will quickly turn from a yellow to a golden color. Immediately remove from heat as soon as it starts to brown. Another trick to knowing when the butter is ready, is the smell will go from popcorn butter scent to a caramel scent.

2. Cool butter in fridge until it’s solid, but still soft.

3. Once butter is ready, cream together butter, cane sugar, and light brown sugar for 2-3 minutes until the mixture is fluffy.

4. Add in eggs and vanilla and mix until well combined.

5. In a separate bowl, combine flour, baking soda, and salt. Add to butter/sugar mixture, stirring just until combined. Carefully fold in the chocolate chips. Don’t over mix the dough!

6. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours and up to 2 days.

7. Once ready to bake, pre-heat oven to 375 degrees and let dough sit out at room temperature for 20-30 minutes. Line a large baking sheet with parchment paper.

8. Scoop 2 ½ tablespoons of dough (about 2.5 oz) and roll into balls. Place cookies on prepared baking sheet, spaced at least 2 inches apart.

9. Bake for 9-11 minutes or until the edges start to become a light golden color. Don't over bake! Let rest for 5 minutes on baking sheet before removing, and allowing to cool on a wire rack. 

• If you don’t have time to brown the butter, you can use softened butter. You will miss out on that caramel-like flavor, but they will still be yummy!
• If you don’t have time to let the dough refrigerate overnight, I’d recommend freezing for at least 30 minutes before baking to firm up the dough.
• It may seem like the cookies aren’t done cooking after the instructed time, but they will continue to cook and firm up while cooling.