Brown Butter Chocolate Chip Cookies
Everyone needs a good chocolate chip cookie recipe.. and I'm here to deliver! Except these are taken up a notch with the addition of brown butter which gives the cookies a richer flavor.How are y'all holding up in these weird times of "quarantine?" I feel so bizarre and strange when I wake up and remember what's going on in the world, but I quickly find solace getting back in the kitchen. Lighting candles, cleaning, and home workouts are little things to keep my mind off what's going on outside and help me feel comfortable and normal again. Anyways, I hope you are all holding up well and finding things to keep you happy and busy!So, I'm always in the search for a super easy and really good chocolate chip cookie recipe. One that creates the perfect texture (chewy outside, really soft inside) and needs zero chill time in the fridge. Nothing worst than cookies that have to chill hours in the fridge for you to enjoy!I finally came across my favorite recipe so far and it needs no changing (except browning the butter). It comes from Magnolia Table cookbook by Joanna Gaines! Such a perfect cookie made even better by using brown butter.
Why brown the butter?
Browning the butter before adding it to this recipe gives a deep nutty flavor. Brown butter is a easy way to create a more complex flavor in any baked good, but is especially tasty in chocolate chip cookies.You will basically just cook a stick of butter in a pan over low heat until the butter creates the brown bits at the bottom. I'm sure there is a scientific explanation for what this process is, but simply put it makes cookies taste better!You can always skip the brown butter step and just use a regular stick of softened butter! Up to you.I hope you all give these cookies a try and enjoy the brown butter!Recipe adapted from Magnolia Table
Brown Butter Chocolate Chip Cookies
Traditional chocolate chip cookies made with brown butter to create a rich, nutty flavor.
1 stick of butter
2 cups brown sugar
2 eggs
1 1/2 tsp vanilla
2 1/2 cups flour
1 1/2 tsp baking soda
1 cup chocolate chips
In a small pot, melt the butter over medium heat. Once the butter begins to bubble, turn the heat to low and stir every 30 seconds - 1 minute until the butter has brown bits at the bottom. You should be able to smell when it's done. It took about 6-8 minutes from when the butter melted. Remove from the heat and transfer to a bowl. Place in the freezer to harden back up and then remove from the fridge to get back to room temperature.
Preheat oven to 350 degrees. With an electric mixer, beat together the softenend brown butter and brown sugar for 2-3 minutes. Add in the eggs and then vanilla until well combined.
Whisk together the flour and baking soda. Add the flour to the wet ingredients and mix until combined. Mix in the chocolate chips. With a spoon, scoop some dough and loosely form a ball. Place on a parchment lined baking sheet. I fit 6 on a sheet. Bake for 8-10 minutes. Cool on a wire cooling rack.
