Brown Butter Chocolate Chip Cookies
There is nothing more comforting than a chocolate chip cookie. Maybe chicken noodle soup when you’re sick, I guess. But I’ve never met anyone who didn’t love a good CCC. I’ve had Granny’s recipe for these cookies on the docket for a long time now, but they weren’t my favorite cookies. And I don’t want to give you guys a recipe that I didn’t think was perfect. So after much research, trial and error, I’ve got it. Here are my Brown Butter Chocolate Chip Cookies.
Each time I made these cookies, I’d try to figure out what it was about them that was falling short, and then I’d try to figure out what ingredient could be the cause. I melted butter, softened butter and finally browned butter. I added, subtracted and re-added flour. I removed white sugar, adjusted baking soda, threw away baking soda and bought new baking soda. The good news is that no one in my house was complaining about all of my research.
The secret to Brown Butter Chocolate Chip Cookies is that you really want to use browned butter. It brings such a strong flavor to the cookie that is just delicious. But here’s the thing…you don’t want to use melted butter. I know, it’s confusing. But what I do is brown the butter ahead of time and then store it in my fridge. I take it out about an hour before making the dough. Here is a great tutorial for browning butter if you’re not familiar with the process.
Another secret? Chilling the dough. I know – It’s annoying when you want those cookies right now. But it’s worth it! If you really just cannot wait, then go ahead and make them. The cookies will just be a little flatter than if you had chilled the dough. They’ll still taste great though.
Make these Brown Butter Chocolate Chip Cookies for Santa this year and you might just find an extra gift under the tree with your name on it. That’s what I’m hoping for at least.
Brown butter is the key ingredient to these delicious brown butter chocolate chip cookies. If you don’t have time to brown the butter, use room temperature, softened butter and they will still taste great! This will be your go-to cookie recipe from now on!
- 3/4 c butter, browned and cooled to room temp (it is not necessary to use browned butter but it enhances the flavor!)
- 1 1/4 c brown sugar, lightly packed
- 1/4 c milk (only use 2T if you are not browning the butter)
- 2 t vanilla
- 1 egg
- 2 c flour
- 1 t salt
- 1 t baking soda
- 1 c cocolate chips
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Make the browned butter (tutorial link in text above). For best results, allow to cool until it solidifies and use the butter softened at room temp.
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Cream together butter, sugar, milk and vanilla. Add the egg and blend well.
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Stir together the flour, salt and baking soda. Add to the wet ingredients slowly and blend well. Stir in chocolate chips.
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Scoop the cookies (about 1 tsp size) onto a cookie sheet and chill in the refrigerator for 12-24 hours (for best results).
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Preheat oven to 350. Place chilled cookie dough on a silicone baking sheet or parchment paper and put in the oven and bake for 9-10 minutes. Cool on the baking sheet for 3-5 minutes then remove to a cooling rack.
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