As I’ve written before, chocolate in any form is one of the best parts of Valentine’s Day.
This Cooking Light recipe for Browned Butter Chocolate Chip Cookies came in handy this year for Christmas and Valentine’s Day, delivering morsels of gooey dark and semisweet chocolate in a chewy, caramel-y cookie.
This cookie has become a favorite, but when I made them I swapped out some of the chocolate chips for the same amount of chopped walnuts. For the best results, follow the directions carefully and be sure not to overbake the cookies. If they become too crisp after storage, pop a small piece of bread into the tin to restore their chewiness.
These cookies are perfect with a cup of coffee or tea after dinner with your Valentine.