Browned Butter Chocolate Chip Cookies

Browned Butter Chocolate Chip Cookies

Typically, when someone tells me I have to do something ‘because they said so’, I’ll just laugh. But when it’s Joy the Baker, talking about browned butter chocolate chip cookies, I listen. And I bake them. I don’t follow her directions exactly, because I’m not a nuts-in-chocolate-chip-cookies kind of guy, but the rest of the recipe? Dynamite. Cook these this weekend, because I said so!

The most technically difficult part of this dish is browning the butter. There’s a fine line between browned butter and burnt butter, but it’s a skill well worth learning. It’s a key part in these snickerdoodles, for example. Take half of the butter and melt it in a skillet over medium heat. As the butter melts, it will start to foam. Once the foaming subsides, it will start to brown. Whisk or swirl the pan frequently to keep the browning even. Once the bits of butter that form in the bottom of the pan are amber brown, immediately remove the butter from heat and pour off into a bowl. This will stop the cooking process so the butter doesn’t burn.

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Cool the butter for 20 minutes. Meanwhile, beat the remaining 1/2 cup butter with the brown sugar for 3-5 minutes, until the mixture is very smooth, then beat in the vanilla extract and molasses.

Pour the cooled brown butter into the bowl along with the sugar, beat for 2 more minutes until fluffly, add in the egg and egg yolk, and beat for one more minute.

Add in the flour, salt, and baking soda, beating on low just until everything is incorporated.

Fold in the chocolate chips with a spatula.

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Scoop the dough onto a piece of parchment paper or plastic wrap, flatten into a slightly thick disc, and refrigerate for 30 minutes. 15 minutes into that time, preheat your oven to 350°F.

When the dough has finished resting, scoop it into 2 tablespoon sized balls onto a silpat on a baking sheet, leaving 2″ between the cookies. Sprinkle the cookies with sea salt to taste.

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Bake for 12 to 15 minutes, until golden brown. Make sure to try at least one while warm!

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Browned Butter Chocolate Chip Cookies

Adapted from Joy the Baker
Course Dessert
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 3 dozen
Calories 275 kcal
Author Cooking Madly

Ingredients

  • 1 cup unsalted butter 16 tablespoons, softened to room temperature
  • 1 cup light brown sugar packed
  • 2 teaspoons vanilla extract
  • 1 teaspoon molasses
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup bittersweet chocolate chips
  • coarse sea salt to sprinkle on top

Instructions

  1. Take half of the butter and melt it in a skillet over medium heat. As the butter melts, it will start to foam. Once the foaming subsides, it will start to brown. Whisk or swirl the pan frequently to keep the browning even. Once the bits of butter that form in the bottom of the pan are amber brown, immediately remove the butter from heat and pour off into a bowl.
  2. Cool the butter for 20 minutes. Meanwhile, beat the remaining 1/2 cup butter with the brown sugar for 3-5 minutes, until the mixture is very smooth, then beat in the vanilla extract and molasses.
  3. Pour the cooled brown butter into the bowl along with the sugar, beat for 2 more minutes until fluffly, add in the egg and egg yolk, and beat for one more minute.
  4. Add in the flour, salt, and baking soda, beating on low just until everything is incorporated.
  5. Fold in the chocolate chips with a spatula.
  6. Scoop the dough onto a piece of parchment paper or plastic wrap, flatten into a slightly thick disc, and refrigerate for 30 minutes. 15 minutes into that time, preheat your oven to 350°F.
  7. When the dough has finished resting, scoop it into 2 tablespoon sized balls onto a silpat on a baking sheet, leaving 2" between the cookies. Sprinkle the cookies with sea salt to taste.
  8. Bake for 12 to 15 minutes, until golden brown.
Nutrition Facts
Browned Butter Chocolate Chip Cookies
Amount Per Serving (2 cookies)
Calories 275 Calories from Fat 122
% Daily Value*
Total Fat 13.6g 21%
Saturated Fat 9.3g 47%
Cholesterol 36mg 12%
Sodium 209mg 9%
Potassium 108mg 3%
Total Carbohydrates 35g 12%
Dietary Fiber 0.66g 3%
Sugars 21g
Protein 2.8g 6%
Vitamin A 6.57%
Vitamin C 0.066%
Calcium 4.8%
Iron 5.57%
* Percent Daily Values are based on a 2000 calorie diet.

 

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