Chocolate "Chipless" Cookies - your favorite cookies, just without the chocolate chips! You won't miss the chocolate, I promise. |
  1. Place a heavy-bottomed saucepan over medium-low heat.
  2. Add butter to the pan and melt butter (cubing the butter first allows it to melt more evenly).
  3. Once the butter is melted, it will start to foam. Stir frequently with a rubber spatula, scraping the bottom of the pan.
  4. Continue to cook butter until you see brown specs (browned milk solids) in the butter and it has a nutty aroma. Keep a close watch so it doesn’t burn!
  5. Remove from heat and immediately pour it into another dish to stop the cooking.
  6. Use the browned butter right away or put in the fridge for later use.