Brown Butter Chocolate Chip Cookies
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When I want cookies, I usually want them right now. There is no patience to be found. I make the dough, I eat half of it, I bake the rest, I consume the resulting cookies within minutes. That’s just how I roll.
Those New York Times cookies everyone raves about? No. No freakin’ way. I can not make cookie dough and then just let it sit in my fridge for days and days. Do I look like a grown up adult type person or something? I do? Well, I sure as heck don’t act like one when it comes to cookies.
(Before you all send me hate mail and insist that I try the NY Times recipe, I’ve tried it. Not worth the wait, in my opinion.)
I almost didn’t make this recipe because it requires browning butter and then letting the butter harden back up. Then my love of brown butter knocked me over the head and insisted that I make these cookies immediately.
I don’t usually experiment too much with chocolate chip cookies, because I already have that one recipe that is just plain perfect. You can find my favorite chocolate chip cookie recipe by clicking the link, if you’re curious.
As soon as I tasted the dough for these guys I started bragging on facebook about finding the one true chocolate chip cookie that would one day rule the world.
Then I baked the cookies and discovered that, while super delicious, they didn’t quite beat my other favorite. The raw dough, however, was out of this world amazing. I see some serious egg-less cookie dough experimenting coming up with that dough.
I thought I’d still share the recipe, because it is a fabulous cookie and I’m quite sure it will make favorite status with some of you. In fact, I plan to take the idea of browning the butter in this recipe and using it in my other favorite recipe. Brown butter is my new favorite thing, you know. Prepare to be assaulted with brown butter recipes.
Not the chocolate chip cookie recipe you were looking for? I’ve got more recipes right here and here.
Ingredients
- 1 cup unsalted butter
- 1/2 cup white sugar
- 1 3/4 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 lb chocolate chips/chunks
- 1 cup chopped pecans
Instructions
- Begin by melting the butter in a small sauce pan over low heat, stirring constantly. The butter will foam and then once the foam subsides you will notice small dark flecks in the butter. Continue stirring until the butter has reached a dark brown color without burning. (I take it just to the edge of burning, but you can stop sooner.) Pour the butter in a small bowl and refrigerate until hardened again.
- Once the butter has hardened back up, cream it together with the sugars in the bowl of a stand mixer.
- Add the eggs one a time, mixing until fully incorporated.
- Beat in the vanilla and mix until light and fully.
- Combine the flour, baking soda, and salt in a small bowl and stir to combine.
- With your mixer on low, slowly add the flour to the butter mixture.
- Continue mixing until just incorporated. Do not overmix.
- Dump in the chocolate and mix for another couple of seconds to combine.
- Drop spoonfuls of dough onto a parchment lined baking sheet.
- Bake for 12 minutes in a 350 degree oven.
recipe from the little red house
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The cookies look perfect!
you’re the second blog today ive seen browned butter choc chip cookies on. the universe is clearly telling me i MUST make these!
Browned butter makes cookies 8 trillion times tastier!
Oh my that sounds delightful!
I’ve got to find out what this brown butter craze is all about soon.
This makes me sooo happy! Love brown butter in cookies! LOVE IT!
Why not just use brown butter in your favorite recipe? What harm could it do?
why don’t you just kill me now? omg.
Oh those look soooo good…..!
Do I really have to bother baking these? I can see the value in mixing all the ingredients, but am very likely, like you, to eat a large quantity of the dough before it even gets close the the oven.
Defo going to give brown butter a go!!!
I’m still looking for a favorite CCC…so I think I’ll jump the gun and just add the brown butter to your favorite. Because really…is anything NOT made better with brown butter?
Claire,
That’s my plan! I’ll be trying it soon!
Brown butter can change your life! I made brown butter icing for my snickerdoodle cupcakes and it was divine!! You can see them here:
http://crunchycreamysweet.blogspot.com/2012/01/snickerdoodle-cupcakes-with-brown.html
I am bookmarking your cookie recipe!
Browned Butter C.C.Cookies are the bomb! They’re my go-to cookie!!
mmm those sound so good! I am so, so, so late on the whole brown butter train and totally need to hop on it!!
leave cookie dough un-eaten for DAYS? i don’t understand…
the aroma of browned butter alone is enough of a reason to make these!
I found the instructions for browning the butter off. A small saucepan is way too small to brown 1 cup of butter at once because it needs to be in a thin layer. It was much easier in a large saucepan. Also, you need at least medium (not low) heat to get that butter bubbling. Also, it’s a good idea to pour the browned butter into a bowl on ice after it’s done to stop the cooking process.
Made these cookies tonight, and they were delicious! My dough turned out really crumbly, but I think it probably had something to do with the fact that I didn’t wait for the butter to firm up again (what can I say, I couldn’t wait!). I just rolled each one in my hand and they came together and turned out perfect! Will definitely be making again, thanks for the recipe!