These Browned Butter Chocolate Chip Cookies have an amped up flavor with a softer texture than most chocolate chip cookies. I revised Gigi’s Awesome Chocolate Chip Cookies recipe by browning the butter first and increasing the eggs to 3 from 2 plus an egg yolk. Oh my! The idea stemmed from other cookie recipes I’ve tried using the browned butter method It evokes a heavenly aroma of caramel. If you love chocolate chip cookies, these are a must try!
Browned Butter:
Browning butter is a fairly simple and quick process, but in definite need of a watchful eye. Slowly melt the butter in a small saucepan, with a light colored bottom, over low heat. Visibility is key to your success! After melting, it will begin to foam up
Stir frequently with a whisk while it slowly boils away the water in the butter, concentrating the flavor. You will probably notice snap/crackle pop sounds and see the milk solids begin to separate and settle on the bottom. Continue to whisk.
Once it obtains a caramel color, in about 3-5 minutes, remove it from the heat and pour immediately into a glass measuring cup or bowl with all the luscious browned bits of flavor. This allows to cooking process to cease. Permit it to cool down before adding it to the recipe.
The Dough
Add the cooled browned butter to the sugars and combine.
Blend in the eggs and vanilla.
Gradually add in the flour and baking soda.
Finally, stir in the chocolate chips. The aroma of this cookie dough is heavenly!
Time to bake:
Using a medium cookie scoop, drop dough about 2 inches apart on a parchment paper-lined rimmed-baking sheet.
Bake at 375 degrees for 12 minutes. Allow cookies to cool on pan briefly to set before moving them to a cooling rack. This recipe makes an easy 6 dozen cookies. If you are not into eating them all in one day, just scoop the dough and freeze in bags of 15 (or what will fit on one pan). When you need a chocolate fix after a challenging day, pull a bag out of the freezer. Place them on the cookie sheet while preheating the oven. Baking times should remain consistent.
Browned Butter Chocolate Chip Cookies
Ingredients
- 1 1/2 c butter, browned (3 sticks)
- 1 c granulated sugar
- 1 1/2 c dark brown sugar
- 3 large eggs
- 1 T vanilla
- 4 c all-purpose flour
- 2 t baking soda
- 1 pkg. semi-sweet chocolate chips
Instructions
Browned butter
- Place 3 sticks of butter in small light-bottomed saucepan. Melt over low heat.
- As the butter foams, whisk gently; the milk solids will begin to separate.
- Continue to whisk and as soon as you see it obtain a caramel color, remove from the heat and pour it into a glass measuring cup or bowl along with the browned bits. This halts the cooking process. Allow it to cool before using in the recipe.
Cookies
- Combine the sugars with the cooled browned butter.
- Add in the eggs and vanilla.
- Gradually mix in the flour and baking soda.
- Stir in the chocolate chips throughout the batter.
- Using a medium cookie scoop, drop dough about 2 inches apart onto a parchment paper-lined rimmed baking sheet.
- Bake for 12 minutes at 375°F.
- Allow cookies to set for a couple minutes on the pan, then remove them to a cooling rack.
- Enjoy!-This will make at least 6 dozen cookies.
