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.
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
- 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
- Preheat oven to 375 degrees.
- Combine flour and baking soda in a bowl and set aside.
- 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.
- Transfer brown butter to a bowl and mix in the remaining butter until melted.
- Add the sugars, salt, and vanilla to the butter and mix well.
- Add the egg and the extra yolk; whisk until smooth, about 30 seconds.
- 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.
- Gently stir in the flour and baking soda just until combined.
- Stir in the chocolate chips.
- Form dough balls about 3 tablespoons in size, and place them on a lined baking sheet about 2 inches apart.
- 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
- I did make my cookies the recommended size; however, feel free to make smaller cookies if you prefer.