Cookies,  Food

Brown Butter Chocolate Chip Cookies

August 24, 2015 /

Who doesn’t love a chocolate chip cookie?

I haven’t met one person,

What’s not to like?

Chocolate, cookie, dough…

I always remember being SO excited coming home to warm cookies on the counter.

I was SUPER picky when I was little, so I was lucky enough to have a mom that would always leave out the chocolate chips of a couple of the cookies.

Every now and again she still does it, even though I’m 30 😉

There is always the great debate on how a cookie texture should be.

I am on the side of chewy gooey on the inside with a crispy crunch on the outside.

I am not much of a crispy cookie person.

Unless the cookie meant to be that way, but with a chocolate chip cookie… I want chewy.

But hey, that’s just me.

I also don’t like it when the chocolate chip cookie gets messed with.

Use full fat butter, use real sugar, and use flour.

That’s just my opinion.

Brown Butter Cookies-1-4

I mean I will TRY a cookie that is gluten free or paleo or what not, but I really think that the best kind of chocolate chip cookie is just the good’ol traditional cookie.

I came across this recipe for a browned butter cookie and I had to try it.

Quite honestly, that has always been my secret weapon in a chocolate chip cookie anyways.

Browned butter adds such a nice complexity to the flavor of a cookie.

With it’s nutty and rich flavor, it just adds the perfect dimension to a chocolate chip cookie.

I promise this recipe won’t disappoint.

I find that this recipe can vary about 1/4 of a cup when it comes to the flour. So just keep an eye on the dough as your are mixing it.

All I can tell you is to NOT skimp on the brown butter here. It is an extra step, but honestly it is easier than letting the butter come to room temp.

If you are anything like me, you want cookies and then realize you have no butter out haha. Oh well.

Happy Nomming!

 

Brown Butter Chocolate Chip Cookies
Print

Brown Butter Chocolate Chip Cookies

Recipe by RavieNomNomsCourse: Cookies, FoodCuisine: American
Servings

24

servings
per cookie

228

kcal

Ingredients

  • 1 cup Butter (melted until an amber color with browned bits on the bottom of pan)

  • 1 cup Dark Brown Sugar (may use golden brown sugar)

  • ½ cup Sugar

  • 2Large Eggs

  • 1Large Egg Yolk

  • 2 teaspoons Vanilla Extract

  • 2 ¼ cups Flour

  • 1 teaspoon Baking Soda

  • 1 teaspoon Salt

  • 2 cups Chocolate Chips (may use more and a combination of chopped up chocolate bars and chips)

Directions

  • To Brown Butter:
    Place butter in large pot or deep skillet.  Melt butter over medium-low heat. The butter will go through different phases. It will begin to melt and bubble. Take a wooden spoon or spatula and stir often and around the sides of the pan.  Let the butter melt and watch for it to begin changing colors from a creamy yellow to a deep amber yellow.
    The butter will begin to foam and this is why it is important to stir often so you can see what is going on below the foam. Small brown bits will begin to form and that will be a signal that the butter is officially browned. Butter can burn quickly so watch carefully. It is better to pull off of the heat a little early instead of browning too long and risk burning it.
  • Since you want the butter to chill quickly, pour it into a large bowl and place in the refrigerator. Use a spatula to get every bit of butter out of the pan. Let it chill in the refrigerator for about 40-60 minutes. 
    Pour chilled butter into mixing bowl. Add brown sugar and sugar and cream for 4-5 minutes, scraping the sides of the bowl often. 
  • Add eggs and egg yolk, one at a time, beating for 30 seconds after each addition. Stir in vanilla. 
    Add flour, baking soda, and salt. Stir just until combined, avoid overmixing.
    Stir in chocolate chips. 
    If time allows, wrap cookie dough tightly and let chill in the refrigerator for at least one hour. If time allows, chill for 24-48 hours. 
  • Preheat oven to 375 degrees. Place parchment paper liners or Silpat liners on baking sheets. Roll balls of cookie dough and place on cookie sheet.  Bake for 9-10 minutes or until edges starts to become a light golden color. 

Notes

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