12 Serves
73 Mins
Place the unsalted butter in a saucepan over medium heat and cook, stirring constantly, until it turns golden brown and smells nutty. Remove from heat immediately to prevent burning.
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Vitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
18 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
36 mg / 1,250 mgPotassium
109 mg / 4,700 mgSodium
314 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
0 g / 28 gSugar
3 g / 50 gSaturated Fat
7 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
In a large mixing bowl, whisk together the browned butter with the brown sugar and granulated sugar until smooth. Add the egg and vanilla extract, mixing until well combined.
Gradually fold in the flour, baking soda, and salt until just combined, then stir in the chocolate chips.
Chill the cookie dough in the refrigerator for at least 30 minutes to develop flavor and prevent excessive spreading.
Preheat your oven to 175°C. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet and bake for 10 to 12 minutes until the edges are golden brown.
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Danish