Brown butter chocolate chip cookies have a richer and more intense flavor than the standard recipe. We recommend this extra step to make your next batch of cookies extraordinary!
"Brown" butter. Recipes with this mysterious (at least in our house) ingredient are all over Pinterest. The question is...is it worth the extra effort to watch over a pan of butter to ensure it turns the perfect golden color? We decided to splurge and find out...
Around here, the answer is definitely...yes! Take an up-close look at the deliciousness. A brown butter chocolate chip cookie has a decidedly richer and nuttier flavor than say, our perfect vegan chocolate chip cookies. There's a place at the table for both. But, browning the butter gives these cookies a distinctive taste.
Why are we eating butter now?
Very recently, my youngest dd was given the all clear to eat dairy. All of a sudden recipes that were once out of reach are finding there way into our kitchen. This is one of those recipes. My eldest dd found Everyday Chocolate Chip Cookies by Baker by Nature on Pinterest. (I think the title initially caught her eye.) We tweaked it slightly by adding a little more flour to achieve a more cake-like cookie.
We also cooked them just a little more than necessary because they had egg in them. My youngest dd is allergic to eggs too. But, we are slowly introducing eggs in baked products. (Fingers crossed!)
So...just how do you "brown" butter?
- Cut the butter into evenly sized pieces so that the browning occurs evenly.
- Melt butter over medium-high heat, stirring constantly.
- After it melts, the liquid will begin to foam (evaporation!)
- Keep stirring and stirring so that the butter does not burn.
- It will slowly turn a dark amber color and bits may form at the bottom of the pan. It usually takes about 2 ½ to 3 minutes.
- When the butter reaches the desired colored, remove it from the heat...immediately...so it does not burn.
Brown Butter Chocolate Chip Cookies get two thumbs up!
We refrigerated the dough for a couple of hours before baking. (Ok...we made a few right away. But, as usual, the ones that were refrigerated came out even better. 🙂 )
Now we see what all the fuss is about!
Brown Butter Chocolate Chip Cookies
- 2 ½ cups unbleached all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 15 Tablespoons butter divided
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups regular-sized chocolate chips or 1 ½ cups if they are mini-sized
- Combine flour, baking soda and salt in a large bowl.
- Slice 8 Tablespoons of butter into pieces that are the same size, about 1 Tablespoon each.
- Set the remainder of the butter aside.
- To brown the butter, place sliced butter pieces (8 Tablespoons) into a medium-sized sauce pan and melt over medium-high heat, stirring constantly.
- Continue stirring constantly as the butter begins to foam and eventually turns an amber color (about 2 ½ to 3 minutes.) The butter will begin to have a nutty smell and small bits may form at the bottom of the pan.
- As soon as the butter is browned, remove it from the heat and add the rest of the butter to the pan. Stir to melt and combine the butters.
- Add the sugars to the sauce pan and stir to thoroughly combine.
- Add eggs and vanilla to the sauce pan and stir to thoroughly combine.
- Pour sugar mixture into the flour mixture and stir until just combined.
- Fold in chocolate chips.
- For best results, allow cookie dough to cool in the refrigerator for at least an hour (or overnight.)
- When ready to bake, preheat oven to 375 degrees F.
- Line a baking pan with parchment paper.
- Roll approximately 2 Tablespoons of dough into smooth, round balls. (You can make them larger or smaller, as desired.)
- Bake for about 12 minutes or until cookies just begin to brown around they edges. They will still be a little soft in the middle.
- Remove from oven and allow to cool on baking sheet for about 5 minutes.
- Transfer to a cooling rack and allow to cool further.