Directions: |
Directions:Place butter in a medium sauce pan and heat over low-medium heat. Allow the butter to melt and then begin to continually whisk it. Watch it carefully. The butter will begin to bubble and foam and brown specks will form in the pan.
Once the butter turns an amber-brown color with specks (about 6 minutes), remove it from the pan. Butter will burn very easily and you want to avoid that, so watch it carefully. Once browned, pour the butter into a shallow bowl and chill in the refrigerator until it is solid; about 2 hours.
When you are ready to start the cookies, sit the solid brown butter out for about 15 minutes to allow it to soften up a bit again.
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the solid brown butter in the mixing bowl for about 1 minute on medium speed until smooth. Add the sugars on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed.
On low speed, mix in flour, cornstarch, baking soda and salt. Stir in the pretzels and chocolate chips. Dough will be thick and sticky. Chill for at least 1- 2 hours. The longer, the better.
Preheat oven to 350º F. Line a baking sheet with parchment paper or a silicone baking mat.
Roll balls of dough with your hands and drop onto the cookie sheet. Press a few chocolate chips or pretzels onto the tops of cookies for looks, if desired. Bake for 8-9 minutes, until barely golden brown around the edges. Remove and let cool for 3 minutes on the cookie sheet, then transfer to cooling rack. |
This recipe for Brown Butter Chocolate Chip and Pretzel Cookies is from