Submitted by Sarah Jean Lee
About the cook: I am 24 years old, and from McMinnville, Oregon and I have always loved baking, but over the last couple of years, it has turned into a passion of mine. I am self-taught, and I enjoy challenging myself with new recipes and have started to create my own recipes. I currently work in IT, but I hope that one day I will write my own cookbooks.
About the dish: One of the first things I ever baked was chocolate chip cookies with my mom. Over the years I have perfected the recipe, and it has become extremely popular with my friends and family.
National Origin: American
Estimated Time: 30 to 60 Minutes
2 sticks (1 cup) unsalted butter, browned and softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
2 large eggs
1 Tablespoon vanilla bean paste (extract is fine)
2 1/4 cup All purpose flour
1 teaspoon baking soda
2 teaspoons salt
1 bag (2 cups) of chocolate chips, I use milk chocolate
Brown Butter Chocolate Chip Cookies
To make the brown butter, add the unsalted butter to a saucepan and cook on medium heat for 5-10 minutes, stirring often, until the butter has turned a dark amber color and it has a rich caramel/nutty aroma. Pour into a heatproof dish and let it solidify.
Place the softened brown butter in a mixer with the brown sugar and granulated sugar. Cream these together until the mix is lighter in color and is a fluffy consistency. Then add the eggs, one at a time, and gently mix together. Then mix in the vanilla bean paste. In a separate bowl, sift together the flour, baking soda, and salt. Slowly pour this into the butter and sugar and mix slowly until just combined. Then stir in the chocolate chips. I like to use milk chocolate.
*Optional* Place the dough in the fridge for about 10-15 minutes to chill.
Place about 2 tablespoons sized balls of dough onto a cookie sheet, about 3 inches apart. There will be enough dough for around 48 cookies. Bake in a preheated 375° conventional oven for about 8-10 minutes. The edges of the cookie will just start to turn golden.