This is my first time making brown butter, but it seems like a very popular flavor among food bloggers. The browned butter smells nutty and caramely, so it’s pretty safe to assume it will add that to the flavor of these cookies. Plan accordingly if you are going to make these…I read through the instructions after I finished the butter, only to learn that the batter needs to sit in the fridge overnight. Upon discovery of this “minor” detail, I coyly sent a text to the husband who already anticipated cookies for dessert tonight – “you’re not going to like me”. He’s pretty bummed, and honestly I’m not crazy about having to wait longer for these, but in the interest of all things yummy – I will wait! 😉
In case you’ve never browned butter before, here are some helpful tips and instructions. If you have one, it’s best to brown the butter in a stainless pot or pan so you can be sure of the color. Also, it’s fairly easy to go from perfectly brown to burnt, so start slow so you don’t waste your butter. Mine took nearly 20 minutes to get to the color I was comfortable with. Now that I’m pretty confident with this new skill I’ll be sure to search for recipes or I might even try brown butter for dishes we love already.
Verdict: These cookies are slightly chewy, with nice, crispy edges; and flavor of these is buttery, nutty and caramely! I know that last description isn’t a real word, but you know what I mean 😉 Thanks for reading, enjoy!
Browned Butter Chocolate Chip Cookies – adapted from The Curvy Carrot
- 16 tablespoons (2 sticks) unsalted butter
- 2 and 1/4 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup granulated sugar
- 1 cup light brown sugar
- 1 large egg
- 1 large egg yolk
- 2 tablespoons milk
- 1 and 1/2 teaspoons vanilla
- One bag semisweet chocolate chip cookies
1. In a medium saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until it is frothy and browned, about 15-20 minutes or so (the browning process goes quickly once it starts so watch it carefully.)
2. Transfer the butter to a small bowl and let cool to room temperature.
3. In a separate bowl, whisk together the flour, salt, and baking soda.
4. In the bowl of your standing mixer fitted with the paddle attachment, beat the browned butter and both types of sugar, until smooth and light, about 7 minutes.
5. Add in the whole egg, the egg yolk, milk, and the vanilla.
6. Decrease the mixer speed to low and add the dry ingredients.
7. Gently fold in the chocolate chips.
8. Cover the cookie dough tightly with plastic wrap and refrigerate overnight.
9. The next day, let the dough come to room temperature. Meanwhile, preheat the oven to 375 degrees and line two baking sheets with parchment paper.
10. Using a small cookie dough scoop, place the dough onto the prepared baking sheets, spacing them about 2 inches apart.
11. Bake each cookie sheet (one at a time) until the cookies are golden brown on the bottom, about 8 minutes or until edges are lightly browned. Let cool on the baking sheets set on wire racks for 3 to 5 minutes or until set. Transfer the cookies to the wire rack to cool. Makes about 36 small cookies.