When I first discovered the power of brown butter a few years ago I fell in love. The flavor of butter is ignited and spectacular.
I made these cookies last night. So as I am writing this post at 9am I feel the need to eat a cookie or five to really tell you how fabulous this brown butter chocolate chip cookie is.
A chewy, caramel, nutty, soft chocolate chip cookie is what this recipe makes. It is a go to recipe for me.
I personally LOVE milk chocolate and am not really fond of dark or semi-sweet so I use milk chocolate chips. But semi-sweet would be nice with the added sweetness of the brown butter.
Here are the ingredients needed, please ignore my catering size box of chocolate chips!
Whisk the flour and baking soda together and set aside.
To brown the butter cook the butter over low to medium heat. Swirl it every so often. The process will take around 5 minutes.
Continue cooking the butter until you get a nutty aroma. The scent is nutty yet caramel-y. I was cleaning out a cupboard in between swirling the butter and I could smell the butter was done.
Pour the brown butter into the bowl of an electric mixer or a heatproof bowl. Mix in the last 4 tablespoons of butter. Mix until completely dissolved in the brown butter.
Add in the brown sugar, granulated sugar and salt. Mix until fully combined.
Add in the flour mixture. Mix well and then fold in your chocolate chips.
I clumped my dough into 2 tbsp-ish mounds. I don’t roll the cookie dough into a ball, instead make it taller. This creates a thicker cookie! Score!
Bake for around 1o minutes. Let cool in pan for 5 minutes then transfer to a wire rack. And try one or two hot because NOTHING beats a fresh hot brown butter chocolate chip cookie.
Recipe adapted from Cooks Illustrated