[Recipe] Brown Butter Chocolate Chip Cookies

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Every once in a while, I come across a recipe and am immediately intrigued. For the past couple of months, I've been seeing brown butter in recipes all over the blog world. People rave about browning the butter and how much of a difference it makes. Really?

Really. It is no joke. I finally took a stab at this whole brown butter thing, and friends, it is truly heavenly. The butter is heated to the point of browning - not burning! It is a fine line, but if done right, can make a huge difference in recipes.


I was so scared to brown the butter. In fact, I took the butter off the heat WAY before it was done because I just wasn't sure. You will see brown flecks in the butter. You will smell a toffee/caramel aroma. I looked at it, smelled it and knew that it wasn't right. I was just so nervous! So back to the stove it went, and when it was done, really done - oh, you know! The aroma is out of this world. 

(Please click here to see a picture tutorial on browning butter via Completely Delicious.)

I don't think I'll ever make chocolate chip cookies again without browning the butter. 

Have you ever baked with brown butter?

Brown Butter Chocolate Chip Cookies
Source: Completely Delicious

Ingredients:
1 cup unsalted butter
1/2 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (1 pound) semi-sweet chocolate chips

Directions:
In a medium saucepan over low heat, melt the butter. Once melted, continue to cook until it turns golden brown. Swirl the pan occasionally if needed so that it browns evenly. Watch it fairly closely, as it can go from brown to burned quickly. When the color has turned golden, small flecks speckle the butter, and it has a nutty aroma, remove from heat and poor into a shallow dish. Chill in the fridge until it becomes solid. You want it to be soft, but not melted. If it cool too hard, let it come back to room temperature before using.

Preheat oven to 375 degrees and line a sheet pan with parchment paper. Beat the brown butter, sugar, and brown sugar on medium high speed with an electric mixer until light and creamy, about 4 minutes. Add the eggs one at a time, mixing after each. Add the vanilla.

Add the flour, baking soda, and salt and mix until just combined on medium speed. Add the chocolate chips and mix until incorporated.

Spoon by the tablespoon onto the prepared baking sheet, leaving 2 inches in between each cookie. Bake until golden brown, 10-12 minutes. Cool on a wire rack 

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