Sunday, June 24, 2012

Brown Butter Chocolate Chip Cookies




















     I have never been able to make successful chocolate chip cookies.

It's super embarrassing because they are so classic and should be simple, but every chocolate chip cookie recipe I've tried to make has turned out not too great.


That is, until I made these chewy, soft, delicious, and wonderful brown butter chocolate chip cookies.


This recipe has brown butter and softened butter. When butter is incorporated to a recipe in 2 different ways it is bound to be good. 


And that is exactly what these cookies were.


And my previous chocolate chip cookie problem? It's finally fixed!


Brown Butter Chocolate Cookies
from Joy the Baker Cookbook
makes 2 1/2 dozen cookies

Ingredients:
1 cup + 1 tablespoon unsalted butter, softened
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 teaspoon molasses
1/2 cup packed light brown sugar
1 large egg
1 large egg yolk
1/2 cup chopped walnuts or pecans (I used a combination of the two)
1 cup bittersweet chocolate chips

Directions:
Brown 1 stick + 1 tablespoon of the butter. Place in a small bowl and allow to come to room temperature before using.
Combine the flour, salt, and baking soda in a medium bowl. Set aside. 
Cream the remaining 1 stick of butter with the sugar on medium speed until fluffy and light. Add the vanilla extract and molasses and beat on medium speed until just combined. Add the room temperature brown butter and light brown sugar and cream until well incorporated. Add the egg and egg yolk beat until well combined. Add the flour mixture all at once and beat on low speed until just combined. Fold in the nuts and chocolate chips with a rubber spatula.
Cover with plastic wrap and chill for 30 minutes as the oven preheats.
Preheat oven to 375F. Line 2 baking sheets with parchment. Roll heaping tablespoons of cookie dough into balls and place about 2 inches apart from each other on the prepared sheets.
Bake cookies 12-14 minutes, until lightly browned but still soft on the inside.
Allow to cool 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

7 comments:

  1. These looks so tasty!!

    ReplyDelete
  2. Elizabeth these cookies look just right. Chocolate chip is always my favorite and the addition of brown butter must put the deliciousness over the top!
    -E

    ReplyDelete
  3. There are few things better than chocolate chip cookies straight from the oven.

    ReplyDelete
  4. So tempting - they look like they'd taste and smell heavenly!

    ReplyDelete
  5. Yay! I know the feeling- I couldn't make pancakes to save my life and then one day, it just clicked!

    ReplyDelete
  6. Amy (Savory Moments)June 26, 2012 at 5:43 PM

    I honestly didn't think chocolate chip cookies could get any better - but brown butter in them?! Oh my! Sounds wonderful and very addictive!

    ReplyDelete
  7. omg! these are my favourite chocolate chip cookies of all time <3

    ReplyDelete

SHARE

Related Posts Plugin for WordPress, Blogger...