Brown butter–I’ve seen it all over other food blogs, in pasta sauces, in cupcakes and cookies. Well dang. Musn’t I try it? I must. I did. You must. So I read up on it quite a bit and about the fine line between browned butter and burnt butter. The first time I did it, I burnt the bits. That’s because I didn’t stir the butter, I just swirled it in the pan. I highly recommend using a whisk to stir it continuously. Cut the butter up into 1-2 T cubes so that it melts evenly and quickly. it will then start to boil. Whisk, whisk, whisk so that it browns evenly. After a couple of minutes, you’ll smell a nutty aroma: yay! You’re on your way. Then you’ll notice the butter darkening to an amber color, then you’ll notice browned bits at the bottom. As soon as those browned bits start to increase and get darker, take it off the heat and get it out of the hot pan so it doesn’t burn.
It should be a nice, amber, dark golden color. Hopefully your browned bits aren’t black, and if they aren’t, congratulations honey, you’ve successfully browned your butter and you better make sure you scrape all those little bits of goodness into whatever you’re making! If you burned the bits and they’re black, dump them. Taste your butter, and if it doesn’t taste burnt, you can still use it if you’d really like. Otherwise, I’d suggest throwing it away and starting over. Pour it into a small bowl and chill, then use as normal butter: cream with the sugars first, then add the remaining wet ingredients, and last add in the the dry and chocolate chips (only mixing until just mixed).
You MUST chill the dough! This keeps them puffier, so plan early in the morning to get the dough made (dough for breakfast?!) so you can have cookies later that afternoon.
I think my favorite part of the browned butter cookie experience was the dough. Is that bad of me to say? The cookies are seriously rich and delicious, but the dough. It’s like nothing you’ve ever tasted before in your life.
I should experiment with an eggless browned butter cookie batter dip. Meh, who am I kidding? I still eat the dough. By the mouthful. If you know me, you know I salt my baked goods. Mmmmm…fleur de sel…..
A chocolate chip cookie is only as good as the chocolate chips. BAM. Roasted. So quit buying cheap chocolate chips. I really like Guittard or Ghirarelli dark chocolate chips, and I’m tellin ya. It makes a difference. Aubrey even commented that the chocolate chips tasted like really high quality chips. Yes ma’am, that’s how we roll around here. Dark chocolate chips or bust.
Rich, indulgent dark chocolate chip cookies, salted please. These pack some serious flavor.
- 12 T unsalted butter
- 1 c dark brown sugar (or 1 c minus 2 T--see note*)
- 1/2 c granulated sugar
- 2 eggs plus 1 egg yolk
- 1 t vanilla
- 2 1/2 c flour (scooped)
- 1 t salt
- 2 t baking soda
- 1 package quality dark chocolate chips, a mix of milk and dark is nice
- fleur de sel salt for garnish, optional
- Brown butter by cutting into 3 cubes and placing in heavy-bottomed pot over medium heat. As it melts, begin to whisk frequently. Stir more frequently as is begins to boil. After it boils, it will steam, then remain at a low simmer. Continue to whisk until butter has turned an amber color, brown bits have formed at the bottom of the pan, and you can smell a nutty aroma (about 5-7 minutes). Remove from heat and pour into glass container. Place in refrigerator to chill until hardened, about 2-3 hours.
- Spoon out butter from container into mixing bowl. Begin to mix with mixer, add both sugars. Let cream about 2 minutes. Add egg and vanilla, mix well.
- Mix remaining dry ingredients in separate bowl.
- Slowly add into wet ingredients by hand until just mixed. Do not overmix.
- Cover with plastic wrap and let chill at least 3 hours, overnight is great.
- Preheat oven to 375 degrees. Line baking sheets with parchment paper.
- Scoop balls of dough onto baking sheet and bake 10 minutes until cookies are lightly browned. Keep pan with dough balls on it refrigerated until oven is ready. Remove from oven and let rest on pan until cool.
*I have found with an oven thermometer that every oven I've had does not actually read what you set it to. I've also found that it will be a certain temperature when it says it's first preheated, then by the time you're done baking, it's 50 degrees hotter than it was when you first started. This makes it very difficult to bake delicate things, such as cookies. Get to know your oven, buy a thermometer, and make adjustments accordingly. Good luck! *I've also made these cookies in varying altitudes (I developed the recipe in California, at sea level, then made them in Utah at 4500 feet!) and this does make a difference. For higher altitudes, I found that I needed to add a little more flour. King Arthur's website has so much valuable information, they are definitely baking pros. Check out their high altitude adjustments chart if your cookies (or cakes or rolls or anything) aren't turning out. *I like these cookies two different ways. As originally written (full 1 c of brown sugar) provides you with a really decadent cookie. If you like a little more rise and a little less decadence with a bit more outer crunch--but still rich flavor from the browned butter, use 2 T less brown sugar.