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Double Chocolate Browned Butter Cookies

2 sticks softened unsalted butter
3/4 c. brown sugar
1 c. sugar
2 eggs
1 T. vanilla
3 1/2 c. flour

1 pkg. instant chocolate pudding mix
1 t. salt
1 t. baking soda
1 10 oz. baking semi-sweet chocolate chips

In a stand-up mixer or large bowl combine one of the sticks of butter and sugars, beating well until light and fluffy.  In a small saucepan heat the other stick of butter, melting, continuing to stir until butter has browned and smells "nutty".  Do not allow to burn.  Pour this browned butter into the already fluffy butter/sugar mixture and combine.  Add the eggs, vanilla and pudding mix beating until combined.  Add in flour, salt and baking soda mixing to combine.  Fold in chocolate chips.  Cover and place this dough in the fridge for at least one hour or up to overnight.

When ready to bake, preheat oven to 350 degrees.  Place parchment paper on a large baking sheet or simply spray with cooking spray.  Using a large cookie scoop, scoop out a good amount of dough, roll and press down a bit to flatten.


Bake for 8-10 minutes or until slightly golden. 
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