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Brown Butter Chocolate Chip Cookies

I think have found the secret to perfect chocolate chip cookies. Browned butter. Seriously. Both Dustin and I have proclaimed these cookies to be the best chocolate chip cookies we have ever tasted. Although maybe I should reserve judgment until I’ve tried the infamous New York Times’ perfect chocolate chip cookies where you have to let the dough rest for 36 hours. Maybe I should try that recipe with brown butter…

Warning! Once you eat one, you will not be able to stop, which is a bit of a problem when you make approximately four dozen of them. I went to visit my dad over the weekend in Indiana to help him look for a house/apartment and get settled in with his new job, so I thought freshly-baked, homemade chocolate chip cookies would be a great surprise to take to him. Plus Dustin invited some friends over to watch the Texans first ever playoff game while I was gone, and boys always appreciate delicious snacks from the cookie jar while they watch football. Speaking of football, the Texans kicked butt, and we couldn’t be more excited!

It was totally worth taking an extra few minutes to brown the butter before baking these cookies. Unless I was in a ridiculous hurry (and if you are in a ridiculous hurry, why are you making cookies from scratch?), I don’t think I would ever try making chocolate chip cookies again without browning the butter.

I followed this recipe from The Little Red House, making only two changes- omitting the pecans and refrigerating the dough for about an hour (to make the dough easier to handle). I definitely recommend the step “Eat this dough. Lots and lots of it.”

You should go make these cookies to celebrate the Texans victory. I know I’m going to eat more than a few in celebration!

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