I couldn’t launch a new blog without going back to my baking roots. And, of course, I had to start off with the most classic treat of all: Chocolate Chip Cookies. With a brown butter twist.
I made this batch of soft, chocolate-filled cookies on a random quarantine day with my little man. If you’ve never used brown butter, you are missing. out. The butter adds a beautiful nutty flavor that’s hard to explain, but is more than worth the extra step. Needless to say, these addicting little drops of dough didn’t last too long. And you most likely have all of the ingredients on hand, so get to it.
Happy baking!
Brown Butter Chocolate Chip Cookies
A soft, chewy chocolate chip cookie with a brown butter twist for that special sweet and salty flavor.
To brown the butter, heat a small saucepan over medium heat. Add butter and stir constantly until butter foams and a turns a golden brown (you'll notice a nutty aroma). Immediately remove from heat and let cool.
In a large bowl, combine the brownbutter, brownsugar, and sugar. Beat together on medium speed until thoroughly mixed. Add in egg, egg yolk, and vanilla extract. Mix until thoroughly combined.
In a medium bowl, whisk together flour, salt, and baking soda. Mix half of the dry ingredients into the wet ingredients until combined. Slowly add in the remaining dry ingredients until dough comes together. Fold in chocolate chips (do not overmix).
Refrigerate dough for 30 minutes or overnight.
When ready to bake, preheat oven to 350ºF and line baking sheet with parchment paper. Roll dough into 1-2 inch balls, placing them 2-inches apart on prepared sheet. Bake 11 minutes or until edges are golden brown and middle is still gooey. Allow to cool before serving.
Notes
I’ll continue to suggest vanilla bean paste as a substitution because it’s one of my favorite baking ingredients. I love the rich flavor and the beautiful specks of vanilla bean throughout your treat!
Reader Interactions