If you have never had brown butter in a chocolate chip cookie, YOU ARE MISSING OUT. These cookies are one of my all time favorites and I literally make these cookies almost weekly. The combination of brown butter, chocolate, and toffee is one of dreams. I will give you a few tips on how to make these cookies not spread, but overall, a wonderful recipe from the BA (former) test kitchen.

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//Ingredients (from BA's web-site)

1 cup (2 sticks; 227 g) unsalted butter
2 cups (250 g) all-purpose flour
1 teaspoon baking soda
¾ teaspoon kosher salt
1 cup (packed; 215 g) dark brown sugar
⅓ cup (73 g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 1.4-oz. (80 g total) chocolate toffee bars (I used Heath, but BA says Skor), chopped
1½ cups (216 g) chocolate wafers (I used 60% dark chocolate bars)
Flaky sea salt

//FILMING GEAR USED:
○ Camera - [ Ссылка ]
○ Microphone - [ Ссылка ]
○ SD card - [ Ссылка ]
○ Tripod - [ Ссылка ]
○ Studio Lights - [ Ссылка ]

#chocolatechipcookie #brownbutter #bestchocolatechipcookie

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Chapters
0:00 Intro
0:45 Ingredients
1:08 How to Brown Butter
4:53 Dry Ingredients
5:17 Wet Ingredients
10:58 Shape and Bake
13:41 Taste Test
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music used in this video:
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Creative Commons — Attribution-ShareAlike 3.0 Unported— CC BY-SA 3.0
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