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!
Brown Butter Chocolate Chip Cookies
- 3/4 cup (1.5 sticks) Unsalted Butter Melted and browned, continue for instructions!
- 1/4 cup Granulated white sugar
- 1 cup brown sugar packed
- 2 teaspoons vanilla extract
- 1 3/4 cups All purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon Salt
- 2 cups semi-sweet or dark chocolate chips or chunks
Brown the butter
- Place butter in large pot or deep skillet and melt butter over medium-low heat. It will begin to melt and bubble/foam up. Take a wooden spoon or spatula and stir often. Watch it turn from yellow to a golden amber color, this is what you want. Since the butter will begin to foam that is why it's important to stir often so you can see what is going on below the foam. Small brown bits which is the milk solids from the butter will begin to form at the bottom 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.
- We want the browned butter to chill quickly, so pour it into a large bowl, scraping out every last bit with a spatula. Let it cool until it’s not hot to the touch.
For the cookies
- Once the butter has cooled, add in the white and brown sugar and mix well.
- Add egg and egg yolk, one at a time, beating after each addition and then stir in the vanilla
- Add flour, baking soda, and salt. Stir just until combined, avoid overmixing. Stir in chocolate chips.
- Wrap bowl tightly with plastic wrap and let chill in the refrigerator for at least one hour. The dough can chill for up to 24-48 hours if you want to make ahead.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Use a spoon or a cookie scoop and place on cookie sheet. Bake for 11-12 minutes or until they are golden brown around the edges.
- My oven has hot spots and yours may too so be sure to rotate the baking sheet once during baking. The baked cookies will look soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. Enjoy!