Next week my friend will celebrate his golden birthday. I told him I would bake him something and not being a cake guy, he chose my chocolate chip cookies.
But I figure he’s had enough of my chocolate chip cookies over the last couple of years so I’m switching it up a little and making some extra special brown butter chocolate chip cookies.
I’m not gonna lie, I think these are wayyyyy better than my regular chocolate chip cookies. And those guys are good.
Brown butter is a wonderful thing. It adds a whole new level of flavour and dimension to both baked goods and savoury items. It’s aromatic and gives items a slightly nutty taste.
And it works so perfectly in chocolate chip cookies.
Your average chocolate chip cookies is elevated to another level simply by browning the butter in the recipe.
These tasty treats are crunchy around the edges, soft in the middle and have a slightly nutty, toasty taste that really pushes them over the edge.
I used mini chocolate chips in this recipe because they’re (1) cuter than big ol’ chocolate chips and (2) stuff the cookies with more chocolate flavour. Win-win.
Brown Butter Chocolate Chip Cookies:
Makes about 32 cookies
Ingredients:
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- 1 1/2 cups packed brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. cream of tartar
- 2 1/2 cups all-purpose flour
- 1 1/2 cups mini chocolate chips
Directions:
- Brown the butter by melting over a medium heat.
Let the butter foam and you will begin to see it change colour.
Once you see brown milk solids at the bottom of your pan and smell a nutty aroma, remove from the heat and place in a bowl. Be sure to scrape out the sediment because that will give these cookies a nutty flavour. Set aside to cool slightly.
2. Once cool, combine browned butter with both sugars in a mixing bowl and cream together. Add the eggs, one at a time, then the vanilla extract.
3. Add baking soda, salt, cream of tartar and all-purpose flour, stirring to combine. Once dry ingredients have been incorporated, stir in the mini chocolate chips.
4. Place dough in the refrigerator for at least 30 minutes.
5. Preheat oven to 350°F.
6. Remove dough from fridge and scoop onto parchment-lined baking sheets, spacing a couple of inches apart because cookies will spread during baking.
7. Bake for 12 minutes then remove from oven. Allow cookies to sit on pan for a couple of minutes before transferring to wire racks to cool completely.
Bryony Cooks 