I once asked my husband what he kept me around for (the way wives often do, so coyly). His answer: Brown Butter Chocolate Chip Cookies.
I had made them once.
So I guess they made an impression — the only problem is, I couldn’t find the recipe I had used that first time. I tried recipe after recipe, and none of them compared. This one, though, with a little tweaking, is perfection. All chocolate chip cookies are irresistible, but these are doubly so.
If you’re not yet acquainted with brown butter, let this recipe introduce you. It brings a fantastic flavor and aroma. Here’s agood tutorial for how to brown butter, but the best advice I can give you is that your nose knows. When it smells so good you could guzzle it down straight, that’s when it’s ready. It can go from brown to burned in a flash, so give it your undivided attention. Your patience will be rewarded. 🙂
Brown Butter Chocolate Chip Cookies
adapted from Babble
Ingredients:
1 c. unsalted butter
1 c. brown sugar
1/2 c. sugar
2 large eggs, at room temperature
1 tsp. vanilla
2 3/4 c. flour
1 tsp. baking soda
1 tsp. kosher salt
1 1/2 c. semi-sweet chocolate chips
Directions:
Melt butter in heavy saucepan over medium heat. Stirring frequently, continue to cook until butter turns golden brown (about 5-8 minutes). It should smell insanely good and nutty. Let cool to room temperature.
While that’s cooling, whisk together flour, baking soda, and salt. Set aside.
In a separate bowl, combine sugars. Add brown butter and whisk until smooth, then add the eggs and vanilla.
Add dry ingredients to sugar mixture, and stir until just combined. Fold in chocolate chips. (If you got impatient and added your butter while it was still warm, be sure to let the dough cool before adding the chocolate chips, otherwise you’ll have a big melty mess.)
This dough is best baked the next day. Let chill in refrigerator overnight — let it come to room temperature for easier scooping.
Preheat oven to 350 degrees. Scoop 1/8 cup portions of dough onto cookie sheet and flatten slightly. Bake 8-10 minutes, until tops are set and bottoms are just turning golden brown.
