"Brown Cookies" (Brown Butter & Sugar Chocolate Chip Cookies)

My very own "brown cookies" were a product of experimentation done for a foods course that I am currently enrolled in. Using brown sugar (no granulated) and brown butter together rather than the traditional creamed butter and brown/granulated combo, the result is a more flavorful and rich cookie. 

Baking temperature: 350° Fahrenheit (180° Celsius) 

Bake time: 13-15 minutes depending on the size of the cookies

Ingredients:

• 2 cups (one large stick) unsalted butter
• 3 3/4 cups brown sugar
• 4 eggs
• 6 cups all-purpose flour
• 1 tablespoons salt
• 3 tablespoons baking powder
• 1 tablespoon vanilla extract (measurements don't matter for this one)
• Chocolate chips (as much or as little you want)

Instructions:

1. Melt the stick(s) of butter in a saucepan (lightly colored if possible) on medium heat on the stovetop. Mix continuously until the butter has a nutty and strong aroma and is foamy. The foam will subside, leaving you with a golden-brown butter. There will be brown flecks in the butter - this is normal!
2. Let the butter cool and add to a large mixing bowl, mix together the butter and brown sugar. Put in the fridge if the butter is still hot, if the butter is still hot there is a risk of the eggs cooking when they are added.
3. Add eggs to the mixture one at a time, beating well before adding the next one
4. Mix in the flour
5. Add the salt, baking powder, vanilla, and chocolate chips. Mix well
6. Scoop out balls of dough with a tablespoon (overfill for larger cookies!) and place onto a cookie sheet
7. Bake at 350° for 13-15 minutes. 15 minutes is what I used for my cookies.
8. Enjoy!