![]() In this recipe, we brown the butter, then let it cool to room temperature and partially solidify before mixing it into the cookie dough. Let the brown butter cool sufficiently.If it's not sufficiently browned, you can always return it to the stove. Keep in mind that the butter will brown further as the milk solids settle, so if you're new to browning butter, err on the conservative side. As soon as you notice trails of golden-brown flecks in the butter, remove it from the heat, and transfer it into a heatproof bowl, which will stop the cooking process. ![]() Scent is another great way to determine when your butter has browned: Your kitchen will smell gloriously of toasted graham crackers. You can remove it from the heat for a moment to allow the bubbling to subside and properly detect the color. If your butter is bubbling violently, it might be difficult to gauge the color. Continue to stir until the butter begins to turn golden brown. From here, the browning process will happen very quickly. Once the butter melts, bubbles will begin to form along the sides of the saucepan, a sign of the water evaporating off. Constant stirring will ensure that milk solids don't stick to the bottom of the saucepan-a metal whisk is particularly useful here, as it helps scrape up the solids that have settled. Resist the urge to crank the heat up maintaining a medium heat throughout the cooking process (roughly 6 to 8 minutes) yields even browning. Using a thick-bottomed saucepan will prevent the butter from scorching-we want it browned, not burnt. Start by melting your butter in a small, heavy saucepan over medium heat. The pecans are optional, but they bring a touch of Southern flair to these anything-but-average chocolate chip cookies. However, this dough would also taste great with chopped dark chocolate. Chocolate chips and pecans: Semisweet chocolate chips are our top pick for this recipe, as they don't overwhelm the dough with sweetness. ![]() After adding the wet ingredients to the flour mixture, be sure to mix the dough until just combined-more on the dangers of overmixing below. All-purpose flour is the perfect choice for these cookies.
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