I've made brown butter brownies, brown butter rice crispy treats, and now, browned butter chocolate chip cookies! Brown butter takes goodies to the next level. Give it a try, you'll be stunned and amazed!
It's easy to brown butter. Melt it in a pan over medium-high heat. It'll bubble, then start to get brown. Scrape up the brown bits, just like deglazing. I do this for about a minute, then turn off the heat. Be sure not to burn it! If those bits turn black, you have to start over. The process takes 5 to 7 minutes total.
Oh, hello melty butter and sugar!!
Fun fact: I made this recipe. I looked at other recipes, said "thanks for the suggestion", and made my own. I'm not even a chemist!
1 1/2 sticks unsalted butter, melted and browned
1/2 stick butter, room temperature
1 1/4 cup brown sugar, packed
1/2 cup sugar
1/2 tsp. salt
2 eggs
2 tsp. vanilla
2 1/4 cups flour
1 tsp. baking soda
Heaping 1/2 cup semi-sweet chocolate chips
Heaping 1/2 cup dark chocolate chips
Add sugars and salt to mixing bowl, pour browned butter on top. Let cool for a few minutes. Add 1/2 stick room temperature butter. Mix on a medium speed until creamy. Add eggs and vanilla, mix until blended. Gradually add baking soda and flour (I did 4 additions) until just added. Fold in chocolate chips. Let rest in refrigerator for at least an hour. Preheat oven to 350. Prepare baking sheets with parchment paper or Silpat. Bake at 350 for 10 minutes. Cookies should be a light, golden brown on the edges. Let cool for 2-3 minutes on baking sheet, then transfer to cooling rack. Yields about 2 dozen.
The result are slightly crisp on the outside, chewy in the middle, slightly salty, nutty, buttery, TASTY cookies. I don't like a ton of chocolate in my chocolate chip cookies, so add as many chips as you like. This dough is a total winner, however. Don't mess with it. I'm telling you!
I have to go eat a cookie,
Cait
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