Monday, November 21, 2011

Browned Butter Chocolate Chip Cookies-Holiday Recipe Exchange:Week 10 (Butter).

I'd heard the hype, I knew all about browned butter. And I believed it, it sounded awesome. And you know what?

It. is. AWESOME.

This was exactly as amazing as I expected. For those of you who don't know:
When you cook butter until it browns, something magical happens. It all of a sudden has the ability to add an unbelievable amount of complexity and an almost smoky, nutty quality to anything you use it in. 
These cookies were SO. GOOD. Michael's take on the difference in taste? 

"I can taste the butter more."

Yes, sweetie, I'm sure you could.

In general it's just a great chocolate chip cookie, lovely texture and great, unique taste from the browned butter. And, since the butter is obviously the star of this cookie show-what better submission for a butter themed Holiday Recipe Exchange? 

(Previous Holiday Recipe Exchange posts: Week 1 Parts 1 and 2, Week 3, Week SixWeek Seven, and Week Nine)
Browned Butter Chocolate Chip Cookies

From the family kitchen Simple Perfection: Browned Butter Chocolate Chip Cookies



Ingredients:
  • 1 cup (2 sticks) unsalted butter
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs at room temperature
  • 1 tsp. vanilla
  • 2 1/2 cups unbleached flour (if you can--I used regular, bleached AP flour and it was fine)
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 1/2 cups chocolate chips/chunks.
Preparation:
  • Melt butter in a heavy saucepan on medium heat. Whisk frequently until the butter turns golden brown (original recipe said 5-8 minutes, it took me longer. Don't panic. It will get there.) Let cool.
This is what browned butter looks like. It's awesome.
  • In a bowl mix the brown and white sugar, then pour in the browned sugar (get all of those little bits that stick to the bottom of the pan too, that's the good stuff), and whisk until smooth. 

  • Whisk in vanilla and eggs.
  • In a separate bowl combine flour, baking soda, and salt.
  • Add dry ingredients to wet and stir until just combined. Fold in the chocolate chips/chunks.
  • Scoop 1/8 cup portions of dough onto a cookie sheet and flatten slightly.(I suggest using parchment paper, it's another life-changer.)
  • Bake in an oven that has been preheated to 350 degrees for 8-10 minutes.
Note: These are one of the few cookie recipes where it is best to bake right away and not chill the dough. If you do chill it, allow it to come to room temperature again before baking.

I want to lay in a bed made of these cookies and luxuriously take bites when I so desire.
That is a pretty cookie right there.

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Kerrygold

3 comments:

  1. baking with brown butter is an absolute delight! your cookies look absolutely fantastic

    ReplyDelete
  2. They were-brown butter is the best, yum yum yum :D

    ReplyDelete

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