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Brown Butter Chocolate Chip Cookies

Name: Brown Butter Chocolate Chip Cookies
Prep time: 20 min
Total time: 40 min
Cuisine: Cookies
Ingredients: ½ cup (1 stick) unsalted butter; 1 ¼ cup all-purpose flour; 1 teaspoon kosher salt; ½ teaspoon baking soda; 1 tablespoon molasses; ½ cup Splenda® Monk Fruit Sweetener Jar; 1 large egg; 1 teaspoon vanilla extract; ⅔ cup dark chocolate chips

Makes 24 cookies

Prep Time 20 minutes

Total Time 40 minutes

Made with Splenda® Monk Fruit Sweetener

Calories 100

Ingredients

½ cup (1 stick) unsalted butter

1 ¼ cup all-purpose flour

1 teaspoon kosher salt

½ teaspoon baking soda

1 tablespoon molasses

½ cup Splenda® Monk Fruit Sweetener Jar

1 large egg

1 teaspoon vanilla extract

⅔ cup dark chocolate chips

Nutrition Info Per Serving

Serving Size: 1 cookie

Calories	100
Total Fat	6g
Saturated Fat	4g
Cholesterol	20mg
Sodium	110mg
Total Carbs	13g
Dietary Fiber	1g
Sugars	3g
Added Sugars	3g
Protein	1g

Instructions

Preheat oven to 350°F. Melt butter over medium heat in a heavy-bottomed saucepan until frothy. Swirl pan frequently, watching for butter to turn from light yellow to dark golden brown and foam dissipates. Once butter has browned, immediately transfer to a large bowl and chill for 15 minutes, until cool but not solidified.
Meanwhile, whisk together flour, salt and baking soda. Set aside.
When butter is cool, whisk in molasses, Splenda Sweetener, egg and vanilla until smooth. Add prepared dry ingredients and mix using a spatula until only a few dry streaks of flour remain. Stir in the chocolate chips until just combined.
Scoop 12 1-tablespoon portions of dough onto ungreased baking sheet, leaving 1” between each portion. Bake on center rack for 8 to 10 minutes, or until cookies are lightly brown at the edges but still soft to the touch in the middle.
Let cookies cool on baking sheet for at least 5 minutes before transferring to a wire rack to finish cooling. Repeat with remaining dough.