CHOCOLATE CHIP COOKIES
GOOEY | BUTTERY | OH SO GOOD
Should come as no surprise that we're starting with browning the butter.
Easier to keep an eye on the process in a stainless steel pan.
Hard to find a better pal to hang out with than a pan of butter.
It's getting close once it's getting foamy.
Loooook at this magic! It's happening.
Once it starts to get nice and brown, pull it off the heat and transfer it so it doesn't burn.
Super proud of this browned butter!
Important to note: Some moisture will evaporate so we'll use a couple of tsps less flour to compensate.
Add it to your sugars and BE SURE TO SCRAPE EVERY LITTLE BROWNED BIT IN THERE.
Get all that sugary browned buttery goodness whipped up.
Add dry ingredients.
Really unsure about the cookie science here, but we look for a dough you can press without it sticking, just barely dry to the touch.
Also just kinda fun to poke.
Rolled 'em up and got 'em in the oven and LOOK AT THEM.
Crispy edges, chewy centers, best of both worlds.
GET THE RECIPE