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Browned Butter Chocolate Chip Cookies

– While in search of the perfect Chocolate Chip recipe I found this one. The browned butter gives it a nutty flavor and adds to its richness. I also learned that the lemon juice helps to activate the baking soda! Yield: About 2 1/2 dozen.
– I have made these cookies three times. I have found that they come out WONDERFUL if I use an “air bake” cookie sheet with parchment paper. The one time I used a regular cookie sheet, they turned out overcooked. Probably just my oven as it seems to heat “hotter” with MOST recipes I try. At any rate, hubby says they are the BEST!
– I’m sure they taste great I mean come on there’s butter in them, but…one lady asked why hers were thin– it’s because of the butter most recipes only call for one stick of butter when using this much flour. I like the idea of browning it, but think I’ll use the orignial recipe an try one stick of butter like I normally do. Will let you know my results……Michelle 3/ 18-13

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