Everybody has a favorite chocolate chip cookie recipe – and a secret ingredient that makes it stand out from the rest. Still, it’s tough not to love the brown butter’s rich, caramel notes in this recipe.

Try it yourself.

1. Melt fats /oils for approx. 20 seconds in microwave​
2. Weigh together flour, baking soda, baking powder, and salt​
3. Weigh egg separately​
4. Weigh chocolate chips separately​
5. Combine sugars with melted fats and/or BGI Brown Butter NP22107 in mixer – mix on medium speed setting #3 for 1 minute. BGI Brown Butter NP22107 can also be added in this “creaming” step​
6. Add eggs and continue to mix on medium speed setting #3 for an additional 1 minute​
7. Turn mixing speed up to medium/high #4 and slowly add flour, baking soda, baking powder, and salt mixture and mix for 2 minutes. After 2 minutes, scrape down bowl and mix on speed #4 for an additional 30 seconds.​
8. Turn mixing speed down to lowest setting #1, add chocolate chips and mix for 30 seconds​
9. Scoop dough balls onto ungreased cookie sheet using #100 scoop​
10. Bake at 350 F for 4 minutes, rotate cookie trays and bake an additional 4 minutes​