Brown Butter Chocolate Chip Cookies

Recipes

Feb 27

A few weeks ago I was experimenting at home with cinnamon roll recipes. How do cinnamon rolls relate to cookies? This: BROWN BUTTER. I’d never even heard of browning butter until I read this recipe from ButtermilkbySam. Now I’m convinced that if I can add brown butter to a recipe, I will. So here are these scrumptious chocolate chip cookies made with browned butter and sprinkled with sea salt.

Serves: 36-40, Prep time: 20 mins, Fridge time: 1 hr, Cook time: 15 mins Total time: 1 hr

Ingredients

1 cup butter

3/4 cup dark brown sugar. If you don’t have dark brown sugar, then stir in 1 tbsp of molasess to the sugar before adding to recipe.

1/3 cup white sugar

2 eggs

1 egg yolk

1 tsp vanilla

3 tbsp sour cream

2 3/4 cup flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

2 tsp corn starch

1.5-2 cups chocolate chips, or chopped chocolate pieces. (we used 2 cups, but if you prefer less chocolate, then you can decrease the amount.

himalayan salt, for sprinkling

Directions

Start by browning the butter. In a medium saucepan, add the 1 cup of butter and heat on medium high. Once melted, continue to whisk until top is foamy and the colour has turned brown. Should take about 5-7 minutes. Be careful not to burn! Once butter has browned, scrape out into a glass heat safe bowl, and set in the fridge for about an hour to cool. You’ll want the texture to be soft, but not runny.

Preheat oven to 400. Use convection if you have it.

Once butter has cooled, beat together together sugars and butter in a large bowl. It is easiest to use a hand or stand mixer for this step. Beat for a full minute so that the mixture turns fluffy. Then add the eggs, vanilla, and sour cream. Beat until mixed. Then stir in dry ingredients, except the chocolate chips. Stir until blended, but don’t over mix. Lastly add the chocolate chips and stir until incorporated. the dough will seem a little dry.

Using a spoon scoop out dough and form into balls. Place on cookie sheet leaving at least a couple inches between each one. Press down each cookie with your fingers or a fork. Sprinkle lightly with Himalayan salt.

Bake for 5-7 minutes. Cookies will spread slightly and should turn golden brown. Don’t over bake as these are best slightly underdone! Let them cool on a wire rack and then transfer to an air tight container.

Store for up to a week, but of course they taste best fresh :)