Friday, June 21, 2019

Browned Butter Chocolate Chip Cookies

I have to say - these cookies are AH-mazing!  Truly!  I have made a lot of chocolate chips cookies in my time  - always searching for the best one.  If you haven't made Browned Butter Chocolate Chip cookies, you just have to try it.  It is one extra step but I think the flavor and texture of the cookies is so worth it.

I follow Ashley,  Baker By Nature on Instagram.  She has amazing recipes.  I made her Everyday Chocolate Chips Cookies   - with browned butter and three types of chocolate chips.  They are spectacular.  I highly recommend trying them.  Please visit Baker by Nature to read all of her helpful hints.  She adds lots of added details to making your baking experience easier!


Everyday Chocolate Chip Cookies (adapted from Baker by Nature)

14 Tbsp salted butter
2 1/3 cups all purpose flour
1 tsp baking soda
1/2 tsp flaky sea salt
1 cup + 2 Tbsp dark brown sugar, packed
1/2 cup granulated white sugar
2 tsp vanilla
2 large eggs, at room temperature
1 cup milk chocolate chips (I used Heath milk chocolate/toffee pieces)
1 cup dark chocolate chips
1/2 cup bittersweet chocolate chips

Place the butter in a small saucepan over medium-high heat.  Heat, stirring constantly, for about 2 minutes until butter starts to brown and you see brown flecks and it starts to have a "nutty" smell.  Using scraper, remove butter and all brown flecks and put in a heat-proof bowl.  Store in the refrigerator for about two hours or until butter is just barely solidified and will dent to the touch.  Once the butter is at room temperature, preheat the oven to 375 and line one or two baking sheets with parchment paper or use a baking sheet.

In a medium size bowl, whisk together the flour, baking soda and sea salt.  Set aside.

In a stand mixer with the paddle attachment or a large bowl with a hand mixer, beat the chilled butter and both sugars at medium speed for two minutes or until light and fluffy.  Mix in vanilla.  Mix in both eggs, beating after each one.

Gently fold in flour mixture until flour has disappeared.  Fold in chocolate chips.  Using a large 3 Tbsp cookie scoop (or preferred size), scoop cookies and place cookies far enough apart to allow for spreading.  Bake for 9 - 11 minutes or until edges are nice and brown and cookies are soft in the middle.  Remove cookies from oven/  Sprinkle with flaky sea salt.  Allow to cool 10 minutes before transferring to a wire rack to cool completely.

Printable Version

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