I have never made anything with browned butter before, so I was a bit hesitant, but I figured, what the hey....I'll give it a whirl because she has yet to let me down in a recipe. It definitely adds a different flavor to your cookies. It almost makes them not quite as sweet, in a good way.....almost like how chocolate and salt go together....this reminds me of that.....kinda.
She had 2 different ways to make her recipe, One involves using a kitchen scale, which I don't have so I am doing it the other way. But check out her page for the other directions
Brown Butter Double Fudge Chocolate Chip Cookie Dough Cookies
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoons baking soda
1 1/2 sticks (12 tablespoons) of unsalted butter
1 cup brown sugar, divided
1/2 cup sugar, divided
1 egg + 1 egg yolk, at room temperature, divided
2 teaspoons vanilla extract, divided
1 1/2 cups chocolate chips
Preheat oven to 325 degrees F.
Heat a saucepan over medium-low heat and add butter. Whisk constantly (for what seems like forever and your arm is going to fall off, then whisk some more) until brown bits appear on the bottom (about 5 minutes), then remove, divided in half, and let cool completely.
In two seperate bowls, add 1/4 c. sugar, 1/2 c. brown sugar and 1 tsp. vanilla. Add half the egg mixture to each bowl also. Mix well. Add half the butter to each bowl (I think it was about 1/3 c. to each)
In one bowl, add 1 c. of flour, 1/4 tsp baking soda and a pinch of salt, and 3/4 c. chocolate chips then mix until a dough forms. Set aside.
In the second bowl, add 3/4 c. flour and 1/4 tsp baking soda, 1/4 c. cocoa powder, 3/4 c. chocolate chips and a pinch of salt, mixing until a dough forms.
Roll each dough into balls, about an inch thick.
Pull each ball apart. Take one chocolate chip half and one double fudge half, placing the round ends together with the rough edges out. Place dough rough-side down on a non-stick baking sheet about 1 1/2-2 inches apart. Make sure you do the same amount of balls of each dough.Bake for 10-12 minutes, or until cookies are a little soft in the middle and golden on the edges. Let cool completely.
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