Chocolate & Butterscotch Brown Butter Cookies

Prep: 20 minutes plus cooling and chilling
Bake: 12 minutes • Serves: 24

1.Line 2 rimmed baking pans with parchment paper. In small saucepot, cook 1/2 cup butter over medium-low heat 8 minutes or until golden amber, stirring frequently; cool 1 hour at room temperature.

2.In medium bowl, whisk flour, cocoa powder, baking soda and salt. In large bowl, with mixer on medium-high speed, beat sugars, remaining 1/2 cup butter and brown butter 2 minutes or until light and fluffy, scraping down bowl occasionally. Add eggs and vanilla extract; beat 2 minutes or until incorporated, scraping down bowl occasionally. Reduce speed to low; gradually add flour mixture and beat 1 minute or until just incorporated, scraping down bowl occasionally. Fold in morsels. Makes about 4-1/2 cups cookie dough.

3.Using 2 small spoons, drop 3 tablespoons cookie dough, 2 inches apart, onto prepared pans; refrigerate 30 minutes.

4.Position 2 oven racks to upper and lower positions; preheat oven to 375°. Bake cookies 12 minutes or until bottoms are golden brown, rotating pans between upper and lower racks halfway through baking. Cool cookies on pans 5 minutes, then transfer to wire rack to cool completely. Makes 24 cookies.

Approximate nutritional values per serving (1 cookie):
212 Calories, 11g Fat (7g Saturated), 36mg Cholesterol, 106mg Sodium,
28g Carbohydrates, 1g Fiber, 17g Sugars, 17g Added Sugars, 2g Protein

Smart Swaps:
Try swapping in part whole wheat or almond flour for added fiber. Chilling the dough before baking helps the cookies hold their shape.