Brown Butter Chocolate Chip Cookies
This recipe makes ~20 quarter-pound cookies but you can certainly make smaller ones if you prefer :). The surprise ingredient (canned yams) gives the cookie a soft texture.
Ingredients
2 cups (4 sticks) unsalted butter
1 ½ cups canned yams, drained and mashed
2 ¼ cups brown sugar, packed
1 ½ cups white sugar
4 large eggs
2 tbsp vanilla extract
6 ½ cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
2 tsp salt
4 cups chocolate chips or chunks
Instructions
In a saucepan over medium heat, melt the butter and cook until it foams and the milk solids turn golden brown. Cool 15–20 minutes.
In a large mixer bowl, whisk the mashed canned yams with brown sugar and white sugar. Add browned butter and beat until combined. Add eggs and vanilla.
Whisk flour, baking soda, baking powder, and salt. Add in thirds to the wet mixture until dough forms.
Fold in chocolate chips.
Chill dough (very important for thick cookies). Refrigerate 2–4 hours or overnight.
Preheat oven to 350°F. Scoop 1/2 cup balls (¼ lb). Place 6–8 per cookie sheet pan.
Bake 14–16 minutes, until golden edges and soft center. Rest on pan 10 minutes.
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Regina is a writer, homeschooling mom, and owner of a soul food catering business. A contributor to several publications, including Tracie Miles' Living Unbroken book study, she is also an advocate for young adults with developmental disabilities and serves on the Compel Pro volunteer leadership team. Living in Ohio with her family, she designs Squarespace websites for fellow creatives and spends her free time cheering her sons from the sidelines or sipping tea while chatting with women about God’s goodness.
