Brown Butter Chocolate Chip Cookies
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One of the traditions that has evolved in our home is eating chocolate chip cookies and watching a movie on Saturday evenings. Lately, Ben and the boys have been into the Lord of the Rings series. In the past, I have made standard cookie recipe. But in the last year or so, I’ve been experimenting with browned butter.
Browned butter is just butter that’s been gently cooked until the milk solids are a toasty brown color. It’s delicious! I’ve been using it with sage to fry gnocchi. Finish with a bit of fresh grated parm and you have a comforting meal.
I also began to see others use it in their baking and I was intrigued. So I decided to try it.
I made a batch and started to build my chocolate chip cookie recipe. Then I thought about the flavor profile. I knew that a little espresso powder in a chocolate cake recipe would enhance the chocolatey-ness, what would it do to cookies? Well, ya never know if you don’t right, right??? And in went espresso powder. When I was about to bake the cookies I was thinking about flavor once again and wondering if the nuttiness of the brown butter wouldn’t need some addition help from salt. Salting the top of the cookie could be yummy. (I’m a sucker for a good salty/sweet combo!) So I salted the tops and in they went.
I quickly discovered that you don’t want to over bake these cookies. There are two reasons for this. First, when we browned the butter, we created a golden brown and delicious flavor. To bake the cookies for too long, you take that flavor from golden delicious to burnt fast! Secondly, when we browned the butter, we cooked out some of the water. So, there’s less water to keep the cookies moist. Now over baking will lead to dry cookies faster.
My other discovery was that the salt on the tops was ok, but adding it to the inside meant that the saltiness was evenly dispersed and each bite was just as delicious as the last. (I do have to admit that the first bite of these cookies is very exciting, while the last bite is very sad, indeed.)
I hope you enjoy these cookies as much as my family and friends!
Yours in faith and some sanity,
Brown Butter Chocolate Chip Cookies
- 1 cup unsalted butter
- 3/4 cup granulated sugar https://amzn.to/2BQ6wmU
- 3/4 cup brown sugar https://amzn.to/2E9A4fA
- 1 tbsp espresso powder https://amzn.to/2XnmGND
- 1 tsp vanilla https://amzn.to/2H2dyrR
- 2 lg to ex lg eggs
- 1 1/4 tsp salt
- 1 tsp baking soda
- 2 cups all-purpose flour https://amzn.to/2C2MGVF
- 1 1/2 cups chocolate chips https://amzn.to/2XmVSgu
- 1) Brown Butter: Set aside a heat-proof dish for finished butter. In a saucepan, add butter. Over medium heat, melt butter, stirring and scraping down sides occasionally. Do not leave the stove. Butter go through a large bubble phase, then into a foam phase. As the butter begins to brown, there will be less foam and as you will see the bottom turning brown. Once the butter is about the color of a golden brown cookie, remove from the heat and stir to allow further browning. Once it deepens slightly more, gently pour into heat-proof dish. Cover with plastic wrap and allow to come to room temp. Then place in fridge until firm. You can also place in the freezer but bring it back to room temp before continuing with recipe.
2) Mixing: In a stand mixer, cream browned butter. Add sugar and brown sugar. Beat until light. Add espresso, vanilla, salt and baking soda. Beat until incorporated then scrape down sides. Add flour slowly. Remove bowl from mixer, clean off beater. Stir in chocolate chips.
- 3) Scooping: Line a half sheet pan with a silpat or parchment paper. Scoop dough into 1 ounce balls and place next to each other on pan. Continue until pan is full. Add another silpat or piece of parchement paper on top of dough and continue scooping. Freeze dough until solid, at least an hour.
- 4) Storage: Add frozen dough balls into a freezer container, with parchment in between each layer. Freeze for up to 3 months.
- 5) Baking: Preheat oven to 350 degrees. Place cookies on a lined sheet pan. (I place cookies in a 2, 1 pattern and get 8 cookies to a pan.) Bake for 8 minutes. Rotate pan. Bake for about 6-8 minutes. Cookies should be golden around bottom edge and and appear almost dry on top when done. Allow cookies to rest on pan for 1 minute. Then, transfer to a cooling rack. Enjoy while warm.