Brown Sugar Chocolate Chip Cookies

Our brown sugar is PERFECT for brown sugar chocolate chip cookies! Miss that smell and flavour? Go ahead and try.

Ingredients

First, melt the butter in a medium saucepan over medium heat.
Meanwhile, keep stirring as it foams, then watch it turn golden brown with a nutty aroma.
Immediately, pour the butter into a heatproof bowl to stop the cooking process.
Next, place it in the fridge for about 45 minutes until it solidifies.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Then, set the mixture aside.

Once the browned butter is firm, remove it from the fridge.
Next, in a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed for 2–3 minutes until light and fluffy.
After that, add the eggs one at a time, beating well after each addition.
Then, mix in the vanilla until fully combined.
Afterwards, scrape down the sides of the bowl.
Subsequently, reduce the mixer speed to low. Add the dry ingredients and mix just until combined.
Next, add the chocolate chips and mix on low just until incorporated.
Finally, chill the dough in the fridge for 30 minutes.

To begin with, use a 2-ounce scoop (about 2 tbsp) to portion the dough.
Next, place the dough balls on the tray, spacing them 3 inches apart.
Then, lightly press each dough ball with the palm of your hand to flatten slightly.

Afterwards, bake for 13–15 minutes, or until cookies are golden brown on the edges.
Once baked, let them cool on the tray for 10 minutes.
Finally, transfer the cookies to a wire rack to cool completely.

For an extra indulgent touch, serve with a drizzle of cream foam.