Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies

Ingredients:

• 1 cup unsalted butter
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups chocolate chips

Instructions:

1. In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring often, until the butter turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
2. In a large bowl, combine the brown butter, brown sugar, and granulated sugar. Beat until smooth.
3. Add the eggs and vanilla extract, and mix well.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until combined.
5. Stir in the chocolate chips.
6. Scoop dough onto a baking sheet and bake at 350°F (175°C) for 10-12 minutes, or until edges are golden brown.
7. Let cool on a wire rack.

2. Garlic Butter Shrimp

Ingredients:

• 1/2 cup unsalted butter
• 4 cloves garlic, minced
• 1 lb large shrimp, peeled and deveined
• 1/4 cup chicken broth
• 1 tbsp lemon juice
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions:

1. In a large skillet, melt the butter over medium heat.
2. Add the garlic and cook until fragrant, about 1 minute.
3. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side.
4. Pour in the chicken broth and lemon juice, and season with salt and pepper.
5. Simmer for 2-3 minutes, until the sauce thickens slightly.
6. Garnish with fresh parsley before serving.

3. Herb Butter Roasted Chicken

Ingredients:

• 1 whole chicken (4-5 lbs)
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, mix together the butter, garlic, rosemary, thyme, parsley, salt, and pepper.
3. Gently lift the skin of the chicken and rub the herb butter mixture under the skin and all over the chicken.
4. Place the chicken on a roasting pan and roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
5. Let the chicken rest for 10 minutes before carving.

4. Butter Pecan Ice Cream

Ingredients:

• 1/2 cup unsalted butter
• 1 cup brown sugar
• 2 cups heavy cream
• 1 cup whole milk
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 cup pecans, toasted and chopped

Instructions:

1. In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved.
2. Add the heavy cream, milk, and salt, and heat until just warm.
3. Remove from heat and stir in the vanilla extract.
4. Chill the mixture in the refrigerator for at least 2 hours.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. During the last few minutes of churning, add the toasted pecans.
7. Transfer the ice cream to a container and freeze for at least 2 hours before serving.

Enjoy these delicious recipes that showcase the rich flavor of butter!