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Brown Butter Chocolate Chip Cookies

April 1, 2011 by Tanya

Brown Butter Chocolate Chip Cookie

Chocolate chip cookies. Need I really say anymore?

Probably not. But I will. There is nothing more satisfying then biting into a crisp, yet tender, still warm cookie. Pure bliss.

I had a very good cookie recipe that I’ve used for years and was not interested in trying something different. Why fix what’s not broken? Until one day I came across this recipe for brown butter chocolate chip cookies on Ivory Hut.

Instantly intrigued, I set out to make them. And it didn’t go so well. It’s entirely possible that I may have misread the amount of butter required and added about twice as much as needed.

Oops.

The first batch ended up greasy and runny. And I was mad. Then I figured out what I did wrong. And I was embarrassed. But I am not a quitter, so I added a bunch of flour until it reached the consistency that I assumed was correct. Then they turned out excellent.

The next time I made them, I followed the directions, and they turned out wonderful—the first time. 😀 I strongly encourage you to try these. You might be wise to follow the directions too.

Brown Butter Chocolate Chip Cookies

Recipe from Ivory Hut

Ingredients:

  • 1 3/4 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 3/4 sticks butter, divided
  • 1/2 cup granulated sugar
  • 3/4 cup packed dark brown sugar
  • 3/4 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 1 large egg, plus 1 egg yolk
  • 1 1/4 cups semisweet chocolate chips

Instructions:

  1. Preheat oven to 375 degrees.
  2. Combine flour and baking soda in a bowl and set aside.
  3. Melt 1 1/4 sticks butter in a skillet over medium-high heat. Keep swirling until butter has a dark golden brown color and a nutty aroma, about 1 to 3 minutes.
  4. Transfer brown butter to a bowl and mix in the remaining butter until melted.
  5. Add the sugars, salt, and vanilla to the butter and mix well.
  6. Add the egg and the extra yolk; whisk until smooth, about 30 seconds.
  7. Rest batter for 3 minutes, then whisk again for about 30 seconds. You’ll want to repeat this 3 more times, until you have a thick, glossy, and smooth mixture.
  8. Gently stir in the flour and baking soda just until combined.
  9. Stir in the chocolate chips.
  10. Form dough balls about 3 tablespoons in size, and place them on a lined baking sheet about 2 inches apart.
  11. Bake at 375 degrees for 10-14 minutes then put the baking sheet on a cooling rack and let the cookies cool on the sheets.

Makes 16 large cookies

Special Notes:

  • I did make my cookies the recommended size; however, feel free to make smaller cookies if you prefer.

Enjoy!

Filed Under: Desserts, Recipes Tagged With: chocolate, cookies

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