Brown Butter Chocolate Chip Confetti Cookies ⋆˚♡˖°Bake With Me

These are delicious chocolate chip cookies made with rich browned butter, semi-sweet chocolate chips, peanut butter chips, toasted walnuts and confetti sprinkles for fun! Chewy on the inside with a light crisp texture on the outside. 🍪💕 ♡ (Makes 15 cookies using a 3 tbsp cookie scoop, you can also make slightly smaller cookies using a smaller scoop, this will make even more cookies.) Timestamps 00:00 intro 00:13 browning the butter 01:32 combining dry ingredients 02:07 combining wet ingredients 03:32 adding the candies 04:14 adding the dry ingredients to wet ingredients 05:20 chilling the cookie dough 05:42 scooping & creating texture to cookies 07:16 adding topping to cookie dough before baking 08:39 bake temperature & baking time 08:58 adding more topping to top of cookies after baking 10:01 cookies reveal 11:04 outro Recipe ♡ 10 tablespoon butter, 140g, *use 2 & 1/2 sticks when browning because the the butter will reduce. 1 ½ cups all-purpose flour, 215g ¾ tsp baking soda ¼ tsp salt *increase to ½ tsp if using unsalted butter ⅔ cup light brown sugar, packed, 145g ⅓ cup granulated sugar, 65g 1 large egg, room temperature 1 tbsp milk, 15ml 1 tsp vanilla extract, 5ml 1/3 cup semi-sweet chocolate chips, plus more for toppings 1/3 cup peanut butter chips, plus more for toppings 1/3 cup toasted walnuts, plus more for toppings 2 tbsp sprinkles, plus more for toppings Flaky or course sea salt for topping BROWNING THE BUTTER In a sauce pan, on medium to high heat, add the butter (2 & 1/2 sticks) and stir continuously to avoid splatters and continue stirring until brown specks and a dense golden foam forms at the surface, that's when you know it's ready. It will be an amber golden brown. Pour it into a bowl and let it cool for 20-30 minutes until it reaches a temperature just warmer than room temperature. 👉🏻FYI **Whenever you brown butter in recipes, you will always want to use about half more of butter of what the recipe calls for because the butter will reduce greatly when browning.** Combine flour, baking soda and salt in a bowl and whisk well to blend evenly. Combine both sugars and cooled brown butter in a large bowl and mix gently with a spatula to combine. It should look thick like thick wet sand. Add egg, milk and vanilla and mix until well incorporated and creamy-looking. Do Not overmix. Add flour mixture and fold it in just until mostly combined, then add the chocolate chips, peanut butter chips, walnuts and sprinkles before all of the flour is incorporated and continue mixing until they are evenly distributed. *Or like me, I added the the candies before the flour mixture, doh :/ lol. But they still came out great! Cover the bowl and refrigerate the dough for 1-3 hours. Preheat your oven to 375°F. Line a large cookie sheet(s) with parchment paper. I used a 3 tablespoon cookie scoop to portion dough into 15 pieces. I created texture to the cookies, but it's optional. Place them onto the prepared baking sheets, spacing them about 3 inches apart. Press a few extra toppings on top if you wish. Do not flatten. Bake for 9-12 minutes until golden on top, browned around the edges and soft in the middle. When fresh out of the oven while the cookies are still hot, add more toppings on top of cookies before they set. I also used the cookie scoot method while they were still hot, and before adding extra toppings to make the cookies more round :) Let the cookies cool on baking sheet for 2 minutes before carefully transferring to a wire rack to finish cooling. Enjoy! ♡ Let's connect :) https://www.baketruly.com 💌   / baketruly   Subscribe to my channel for new videos posted each week! and if you enjoyed this video, please click the Like button or leave me a comment, I'd love to hear from you! ♡ Happy Baking! 💕👩🏻‍🍳