Brown Butter Chocolate Chip Cookies

And so it begins, the time of year when all inhibitions and will power is lost. It’s comfort food season and I am all hands on deck. As soon as the temperature drops, all I can think about is turning on the oven and cranking out the goods. And by goods I mean cookies, BROWN BUTTER CHOCOLATE CHIP COOKIES. All caps is completely necessary here and I’m sorry for yelling at you, but these need to be in your mouth stat!

I’ve always struggled with baking. I love when I cook I can add a little of this and a little of that, and usually any mistake can be fixed or covered up by adding in more ingredients. That is not the same with baking…it’s a science folks. That is why most of the time my cookies either turn out too flour-y or like little flying hockey pucks. I’ve never been able to master the art of the chocolate chip cookie until now. I finally tweaked the recipe to exactly how I want it and the answer was BROWN BUTTER! I love the rich almost toffee flavor it gives the cookies. Another important step I’ve realized is chilling the dough which helps the dough not spread as much in the oven lending to a more chewy cookie with crisp edges! I’ve adapted this recipe from different chocolate chip cookie recipes I’ve tried over the last couple of years, and this is by far my favorite one yet!

So what is brown butter exactly? It’s when you cook butter slowly over low heat until it turns into sweet nutty golden perfection. What’s happening is that the milk solids from the butter actually sinks to the bottom of the pan and caramelize giving it a nutty richness. You can easily swap out brown butter for most baking recipes that calls for regular butter and it instantly changes the dynamic a little. This is especially good for this time of year when we want everything a little more extravagant and rich for the holidays!

And as you can see, they will be taken from the cookie jar quick! I love this jar, Hearth and Hand letterboard, and this whiskey & oak candle – All from Target!