I kid you not. These browned butter cookies are the best thing you’ll eat. I have always wanted to make browned butter for any recipe, and decided the best place to start is with chocolate chip cookies. These cookies are made from a classic batter recipe, which can be found on my blog here. The only difference in the batter is that the butter has been browned, making these cookies softer, chewier, and have a creamier taste. I am officially a convert for browned butter and can’t wait to make more recipes with it.
We all know that baking is a delicate science. Things can go wrong in a snap! Brownies go from chewy to dry, cupcakes can go from delicately airy, to dense or worse, crumbly. In my experience, ensuring recipes go the way they are designed to takes a lot of practice, precision with measuring (in grams/ounces versus just cups), and persistence. Okay, so let’s dive in to making browned butter. In my craziness of making this recipe I absentmindedly forgot to take process photos of making browned butter so I will make that and link that post here. I do recommend watching some videos and/or reading recipes about it before attempting, as it does take some patience and constant babysitting. To make the browned butter, you will need:
Start by adding the cold butter to the pan and turn the heat to medium. Using a constant medium heat will allow to butter to melt evenly. Some say to cut the butter into smaller cubes, but I just put the butter directly in the center of the pan and let it melt. The butter WILL SPUTTER and this is a good thing. When butter melts, the sputtering comes from the release of water molecules within the butter. When browning butter, we want the milk solids and for all of the water to evaporate, leaving beautifully aromatic browned bits at the bottom of the pan, and of course the butter itself.
Once the sputtering lessens, the butter will start to foam. The foaming tells us the butter is starting to in fact hit the temperature at which it can start to brown. It’s at this point where the butter can go from perfectly browned and amber to burnt in seconds. Continue to use the wooden utensil to stir the butter, ensuring that the milk solids do not burn. Turn off the heat after the foam is almost gone (there can still be a little foam when complete) and transfer to another bowl almost immediately. The aromas should be buttery, nutty, and the color should be a medium brown/amber color. Let the butter cool in the fridge for up to 90 minutes before adding to the batter to make these cookies.
Start by making the browned butter (see above for details). Set in the fridge to cool for up to 90 minutes. Meanwhile, mix together the flour and baking soda. Once the browned butter is finished cooling, take out of the fridge and set aside. In a medium bowl, add the sugars and browned butter and whisk until the sugar and butter combines and forms a thick moussé-like texture. Add the eggs and whisk to incorporate. Fold the butter into the dry ingredients until it forms a dough. Add in the cup of chocolate chips and fold together. Take an ice cream scoop and form cookie dough balls; place them on a sheet pan lined with parchment paper. Cover with cling wrap and set in the fridge for 2 hours.
A few minutes before the 2 hours are finished, preheat the oven to 350º and line another sheet pan with parchment paper. Take out the cookies when the oven temp reaches 275º and place several cookie dough balls on the pan, leaving enough room between each (I was able to fit 8 on a large pan, 6 on a smaller one). Bake the cookies for 11 minutes and let sit for 30 minutes before transferring to a cooling rack. You may need to bake the cookies in cycles, but just know, these cookies are so worth all of the effort!
Browned butter in cookie batter? The most AMAZING idea ever. Perfectly chewy, soft, and filled with melted chocolate. Make these cookies, thank me later.
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