Best Ever Chocolate Chunk Cookies

Thick and chewy Chocolate Chunk Cookies. Sure to become your new favorite!



Ingredients
1 cup (2 sticks or 16 tablespoons) unsalted butter, melted until browned and brought back to room temperature (see post for more on this)
2 and 1/3 cups all-purpose flour (plus more ONLY if the dough seems to need it; adding one tablespoon at a time)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup + 2 tablespoons dark brown sugar, packed
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 large eggs, at room temperature
12 ounces semi-sweet chocolate, roughly chopped

Instructions
For the Brown Butter:
Place the butter in a small saucepan over medium-high heat and cook for 3 to 4 minutes – stirring almost constantly – until the butter has browned. Pour the brown butter into a heatproof bowl, being sure to scrape all of the "toasted" bits into the bowl as well. Place the bowl in the refrigerator for 1 hour, or until the butter is at room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should be solid but soft.

next instruction : www.bakerbynature.com

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