Recipe Image
Servings:
12
Brown Butter Chocolate Chip Cookies
Bakery-style brown butter chocolate chip cookies, each bite is packed with a rich toffee flavor, gooey chocolate chips, and crunchy pecans.
Total Time
2hr 42min
0.0
0 Ratings
Author: Jessica Gavin
Servings:
12
Ingredients
•
1 3/4
cups
Unbleached All Purpose Flour
•
1/2
tsp
Baking Soda
•
3/4
cup
Unsalted Butter
, divided
•
1/2
cup
Granulated Sugar
•
3/4
cup
Dark Brown Sugar
, firmly packed
•
1
tsp
Kosher Salt
or Table Salt
•
2
tsp
Vanilla Extract
•
1
Farmhouse Eggs® Large Brown Egg
•
1 1/2
cups
Semi-Sweet Chocolate Chips
•
3/4
cup
Roughly Chopped
Pecans
Author's Notes
Makes 16 cookies.
1) Making cookie dough ahead of time: Refrigerate dough balls for up to 1 week, or freeze them for up to 2 months.
2) Store-baked cookies: Up to 5 days in an airtight container at room temperature.
3) Freezing baked cookies: Individually cover in plastic wrap and store in a plastic bag in the freezer for up to 1 month. Defrost before eating.
1) Making cookie dough ahead of time: Refrigerate dough balls for up to 1 week, or freeze them for up to 2 months.
2) Store-baked cookies: Up to 5 days in an airtight container at room temperature.
3) Freezing baked cookies: Individually cover in plastic wrap and store in a plastic bag in the freezer for up to 1 month. Defrost before eating.
Nutrition Per Serving
CALORIES
416
FAT
23.7 g
PROTEIN
4.4 g
CARBS
51.0 g
