Chocolate chip cookies were my first solo foray into baking, as well as one of the earliest posts I wrote for this blog (back in 2009). I was in the mood to bake and decided to make some of these classics. We start off with the usual suspects: white and brown sugars and butter. But not just any kind of butter...
Browned butter (or beurre noisette, if you want to be fancy) is magical. Like bacon, anything it touches is turned delicious. It's especially good on fresh biscuits. It also makes a great pasta sauce, but that's a recipe for another day!
As it cooks, the butter turns a deep amber color and gives off an amazing nutty aroma. It imparts a toasty caramel flavour to the finished cookies for a taste that's reminiscent of English toffee. Finish with a sprinkle of salt on top for a very addictive sweet and salty dessert.
As always, recipe after the jump!