Brown Butter Chocolate Chip Cookies

It seems like there is a continuous search for the perfect chocolate chip cookie. I've gone through different recipes over the years and I've seen many, many different recipes come and go through the blogging world. In the end, I think it's a little bit of personal preference and a really good recipe that fits your bill.

With that, I have to say that this recipe, for me, almost reaches perfection! First of all, I love brown butter anything. Second, these cookies are nice and chewy with just the slightest bit of crunch. If there's one thing I don't like about chocolate chip cookies it's when they are too crunchy. But then again, that's just me.

Give these babies a try--trust me you will ADORE them as I do. When I first stumbled upon the recipe, I made them two days in a row! You just cannot go wrong here.

Brown Butter Chocolate Chip Cookies
1/2 cup butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/3 cups all purpose flour
1/4 tsp. baking powder
1/8 tsp. baking soda
1/2 tsp. salt
2 oz. semi-sweet chocolate chips (about 1/3 cup)

Preheat oven to 350 degrees.

Place butter into small pot over medium heat. After butter has melted, start swirling pot gently until it starts to brown and become fragrant. Once the butter is a golden amber color, take off the heat and allow to cool.

In a bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

In a mixing bowl, fitted with a paddle attachment, beat together cooled butter, both sugars, egg and vanilla.

Gradually add flour mixture and beat until just moistened. Gently mix in chocolate chips with a rubber spatula or a few pulses of your mixer.

Using a small scoop, scoop dough onto baking sheet. Slightly flatten with the palm of your hand. Bake in preheated oven for about 7-10 minutes. Allow to cool on baking sheet. Remove cookies to a cooling rack.

Yield: about 18 cookies

SOURCE:Slightly adapted from Lauren's Latest