These cookies have been a hit in my house for a while now. I used to use a standard recipe, you know, the ones that come on the back of the chocolate chip bag… but I wanted something different!
So, I gave some brown butter techniques a try. Trust me, brown butter makes EVERYTHING better!! 😋 If you like a cookie that has a slightly more crispy texture than normal chocolate chip cookies, then these are it! I gave these to the hubby to take to a local vendor he worked with, and the guy said that these reminded him of his grandmother’s cookies. He was so delighted to have that memory come up 😊
A few notes on this recipe: if you want to make the dough ahead of time and not bake right away, these will be perfect to do so. They actually bake better if you chill the dough first. That being said, if you want to bake after chilling then don’t preheat the oven at the start of the recipe instructions.
I use a 2 Tablespoon cookie scoop (I got mine at a restaurant supply store but most stores will carry these). I like to use these as they give the cookie a better shape. If you don’t have a scope, then just use a large Tablespoon and shape the dough into a ball. Works just as good.
Once you take the cookies out of the oven, let them cool for at least 5 minutes or until completely cool before you transfer to a cooling rack (or dig in 😆) This allows the cookie to set and crisp up. 😉
Hope you enjoy making (and Eating!) these delicious morsels. 😋
