Brown Butter Chocolate Chip Cookies

INGREDIENTS
1-¼ cup butter
¾ cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
2-¾ cups of flour (357 grams)
½ teaspoon of salt
2 tsp baking soda
2-2 ½ cups semisweet chocolate chips

INSTRUCTIONS
1. Brown 1- ¼ cups of butter in a medium-large saucepan, stirring constantly over medium-high heat, until you reach a deep honey color. Remove from heat and pour into your mixing bowl. Cool butter in fridge or freezer until room temperature consistency, you want your butter to be solid. If you use it when its still liquid your cookies will be flat.


2. Preheat oven to 375 ℉. Grease baking sheets with cooking spray or line with silicone mats or parchment paper.
3. Once butter has set up, cream together butter and both sugars for 1 minute. Add in eggs and vanilla for and additional 2-3 minutes until the mixture is pale and fluffy. (Make sure you get all those toasty brown bits at the bottom of your brown butter!)


4. Add in flour, baking soda, and salt. Only mix the dry ingredients in until just barely combined—over mixing will make the cookies tough. Stir in chocolate chips.


5. Take ¼ cup of Doug and shape into round balls. Bake for 8-10 minutes at 375 degrees Fahrenheit until the top and edges are just golden. Cool cookies on baking sheet for 2-3 minutes before moving to a cooling rack.

From In Fine Taste

S'mores Seven Layer Bars

Ingredients

2-1/2 cups graham cracker crumbs
3/4 cup butter, melted
1 (14 oz) can sweetened condensed milk
2 cup mini marshmallows
1 cup semi-sweet chocolate chips
1 cup broken graham cracker pieces
2 (1.55 oz) chocolate bars, broken into pieces

Instructions

1. Preheat oven to 350℉. Spray a 9x13 inch baking dish with non-stick cooking spray or line with parchment paper.

2. In a small bowl, mix together graham cracker crumbs and melted butter. Press mixture into prepared baking dish. Spread sweetened condensed milk over the top.

3. Sprinkle half of marshmallows, all of the chocolate chips, and graham crackers over the top.

4. Bake for 15 minutes. Remove from oven and sprinkle with remaining marshmallows. Bake for an additional 10-15 minutes or until marshmallows are browned and edges are golden.

5. Remove from oven to a cooling rack and place chocolate pieces on top. Allow to cool for at least 15 minutes before cutting into pieces and serving. Bars will still be gooey but will hold together. For best results, allow to cool completely.

from A Kitchen Addiction

Salted Brown Butter Chocolate Chip Cookies

INGREDIENTS

1 cup salted butter
1- ¼ cups packed light or dark brown sugar
½ cup granulated sugar
2 large eggs
1 large egg yolk
1 tsp vanilla extract
3 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
¾ tsp table salt
2 cups semisweet chocolate chips
Flaky sea salt, for sprinkling (optional)

INSTRUCTIONS

1. Line two half sheet pans with parchment paper; set aside.

2. For the brown butter, cut the butter into pieces and add to a 10-inch skillet (preferably light-colored so you can see easily when the butter has browned). Heat over medium heat, stirring as the butter melts so that it cooks evenly.

3. As the butter continues to cook, constantly and slowly stir with a silicone spatula. The butter will foam, sizzle, bubble, and after a few minutes (anywhere from 5 to 8 minute), the solids in the butter will begin to turn golden. Brown butter can burn easily, so don't walk away!

4. When the butter solids are browned and golden and it smells caramelly and fragrant, immediately remove the skillet from the heat and pour the butter into a large bowl.

5. For the cookies, to the bowl with the brown butter, add the brown sugar and granulated sugar. Stir to combine. Let the mixture sit until just barely warm or cooled to room temperature, 5 to 7 minutes.
Add the eggs, egg yolk, and vanilla, and stir until well-combined and the batter is light and creamy.
Add the flour, baking powder, baking soda and salt. Mix until a few dry streaks remain.

6. Stir in the chocolate chips until evenly combined. Let the batter rest while the oven preheats.
Preheat the oven to 350 degrees F. (Make sure the oven is preheated fully before baking the cookies – if the oven isn't hot enough, the cookies will likely spread while baking.)

7. Scoop the cookie dough into 2-tablespoon size portions (I used a medium cookie scoop) and roll into balls. Place several inches apart on the prepared baking sheets.

8. Bake for 9 to 11 minutes until the cookies are just set around the edges and a bit crackly on top. For super soft and chewy cookies, don't over bake.

9. Immediately out of the oven, sprinkle a few grains of sea salt on each cookie, if desired.
Let the cookies cool for a few minutes on the baking sheets before removing to a wire rack to cool completely.

from Mel's Kitchen Cafe