0
In Blog/ recipes

Chocolate Chip Browned Butter Cookies

 browned butter cookies

I’ve made these browned butter cookies twice now and I love them even more this time! Browned butter is like, my favorite thing to do while cookie….I mean, cooking. It makes everything taste better. Butter is delicious in it’s original form (Paula Deen knows what’s up), but melting butter until it’s liquid gold is just amazing. It has so much flavor and adds a richness to whatever you are using it for. For this recipe, you can brown the butter just a little or you can brown it a lot like I did. There are even little burnt butter flecks in my cookies. I may have gone too far with the browned butter this round. You can also use any kind of chocolate chips. I love Ghirardelli Bittersweet Chips, I use them in most of my cookies like these , but you could use milk chocolate or semisweet or even white chocolate. I found a recipe for browned butter chocolate chip cookies on Pinterest and then adapted it. You can find the original link in my recipe card. I really like these because they look like plain old chocolate chip cookies but when people taste them they get this unexpected layer of richflavor. 

browned butter cookies

 

IMG_6310

 browned butter cookies

Chocolate Chip Browned Butter Cookies
Yields 35
Write a review
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 12 Tbsp butter
  2. 1 cup brown sugar
  3. 1/2 cup sugar
  4. 1 egg + 1 egg yolk
  5. 2 tsp milk
  6. 1 tsp vanilla
  7. 2 cups + 2 Tbsp flour
  8. 1 tsp baking soda
  9. 1/2 tsp sea salt (regular salt is fine too!)
  10. 1 1/2 cups Ghirardelli bittersweet chocolate chips (or your favorite chocolate)
Instructions
  1. Preheat oven to 325°. Melt butter in a medium skillet over medium heat. Cook 4-5 minutes, or until the butter starts to brown (I like mine to get golden brown). Remove from heat and let cool slightly.
  2. In a large bowl or the bowl of stand mixer, mix together the butter and sugars. Add egg, egg yolk, milk and vanilla and mix to combine.
  3. Mix in flour, baking soda and salt (dough may seem a bit crumbly). Gently fold in chocolate chips.
  4. Use a cookie scoop or rounded tablespoon and drop dough onto ungreased cookie sheet. Bake 12-15 minutes or until very lightly browned around the edges. Let cool on baking sheet for 5-10 minutes, then remove to wire rack.
Notes
  1. Store in airtight container at room temperature for about a week.
Adapted from The Baker Upstairs
Delectable http://delectablebakehouse.com/

You Might Also Like