A Fresh-Baked After School Sweet

After a long day of learning or a tough homework assignment, many kids love a warm, chocolatey homemade cookie. Once your kiddos pack away the calculators and put their pencils down, serve up an ooey-gooey delight as a reward for all that hard work.

These Brown Butter Chocolate Chip Cookies are ready in just 30 minutes and made with high-quality ingredients you can count on like C&H Dark Brown Sugar for that familiar homemade flavor.

Find more sweet after-school desserts at chsugar.com.

Brown Butter Chocolate Chip Cookies

Prep time: 15 minutes

Cook time: 15 minutes

Yield: 18 cookies

1 cup (2 sticks) unsalted

butter, softened

2 cups all-purpose flour

1 teaspoon baking

powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups C&H Dark Brown

Sugar

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup chopped pecans, toasted

1 1/2 cups semisweet chocolate chips

In medium saucepan over medium heat, melt butter and cook until foaming and golden brown. Remove from heat and transfer to heatproof bowl.

Place in refrigerator until solidified, about 45 minutes.

In medium bowl, whisk flour, baking powder, baking soda and salt. Set aside.

Once butter has solidified, remove from refrigerator. In bowl of electric stand mixer, using paddle attachment, beat butter and sugar at medium speed 2-3 minutes until light and fluffy. Add eggs, one at a time, and vanilla. Mix until combined. Scrape sides of bowl as needed. Reduce speed, add flour mixture and beat to combine. Add pecans and chocolate chips; mix at low speed until combined. Place dough in refrigerator and rest 30 minutes.

Preheat oven to 350 F and line baking sheets with parchment paper.

Using 2-ounce ice cream scoop, portion out dough on prepared baking sheets, spacing about 3 inches apart. Gently flatten dough balls using palm.

Bake 13-15 minutes, or until golden brown. Allow cookies to cool on baking sheets 10 minutes then transfer to wire rack. Serve warm.