{Recipe: Brown Butter Chocolate Chip Cookies}

For me, one of the most satisfying things to bake is cookies. The warm aroma of sugar and butter pouring out of my oven filling every room in my house is absolute bliss that NO candle at Bath and Body Works could ever replicate. It’s also a nice distraction to take my mind off how insanely cold it is outside (-40C today!) and how I’ll have to make that trek through this ridiculous weather all over again tomorrow morning..

I made these cookies to my celebrate my coworker’s departure for her destination wedding (which will be in sunny Jamaica – jealous!). I had asked her what her favourite dessert is and the good ol’ chocolate chip cookie was on that list.

I wanted to stay true to the classic cookie which meant no addition of nuts or fruit (and resisting the urge to dump in a handful of chopped crispy bacon..mmm..). What I did do was brown the butter before mixing it in with the sugars to add a subtle nutty flavour to these bite size beauties. Plus it makes them sound fancy too 🙂

The dough is thick and hearty and the cookies kept their shape pretty well, even after baking. No need to chill the dough before hand (I don’t have the patience for that anyway). I rolled the dough between my palms, flattened them slightly, then baked them up on a silpat lined baking sheet. Ten minutes later, I was rewarded with crisp on the outside, chewy and gooey on the inside cookie perfection.

I enjoyed one right off the baking sheet with a warm cup of chai tea infused almond milk. They are great on their own or you can take it up a notch by sandwiching them between your favourite ice cream. Bon appetit!

Brown Butter Chocolate Chip Cookies (makes about 50 mini cookies)

Ingredients:

  • 1 cup butter
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup semi sweet dark chocolate (or chocolate chunks)

Directions:
Preheat oven to 350F. Line a baking sheet with parchment or silicone baking mat and set aside. Place butter into small pot over medium heat. After butter has melted, start swirling pot gently until it starts to brown and become fragrant. Once the butter is a golden amber color, take off the heat and pour into the large bowl. Add in the sugars and stir with a wooden spoon. Whip in the eggs and vanilla.

Mix the dry ingredients in another bowl then add this to the wet mixture and stir until there is no more white flour visible. (*You could also mix the batter on low-speed in your mixer*). Stir in chocolate chunks and stir by hand. Scoop the dough and roll into walnut sized balls, flatten slightly with your fingers then bake for about 10 minutes or until lightly golden around the edges. Remove from oven, cool 5 minutes and transfer to cooling rack. Consume immediately or store in an airtight container to share.

Comments
4 Responses to “{Recipe: Brown Butter Chocolate Chip Cookies}”
  1. Another beautiful snack.. isn’t it great when we have an occasion to bake and share our efforts? Your friend must have been so pleased to receive these. I love the brown butter idea!!

  2. Mallory says:

    Umm yummy! The brown butter is definitely the way to go. And I am not missing those -40 temperatures one bit!

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