I didn’t want gooey cookies. I didn’t want cake-y cookies. I wanted crispy, toffee-like, chocolate chip cookies that are perfect for absolutely drowning in milk. That’s what this is: a crispy, brown butter chocolate chip cookie recipe. Brown butter is just regular butter that we melt and cook until the water has evaporated and the little specks of milk solids turn brown. This gives the cookies a deeper, more caramelized, nuttier flavor.
It’s really important that you pay close attention to this step because the butter can burn quickly if you take your eyes off the pan for even a few seconds. Cook the butter (it can be room-temperature or straight from the fridge) on medium-low heat until it melts. Continue cooking, stirring with a wooden spoon or rubber spatula occasionally. The butter will begin to pop and fizz. These sounds are the water heating up and evaporating off the butter, and once the water starts going, that’s when the browning begins. Every so often, use your utensil to scrape up any bits that are stuck to the bottom.
The butter will begin to foam up, but keep an eye on what’s going on underneath. You will notice little specks of brown beginning to form. These are the milk solids cooking in the fat — and they are responsible for the malty, caramel-y taste and scent of browned butter. You will begin to notice the popping and fizzing slowing down. The foam should subside and the color of the butter should be amber, with lots of brown flecks swimming in it. Once the fizzing stops, that means all the water has cooked out. At this point, the brown butter can burn easily. Take it off the heat and pour it into a heat-safe bowl to stop the cooking process.
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