Friday, March 28, 2014

brown butter chocolate chip cookies


So excited to be linking up with Christina and Samantha for Cooks in the Kitchen. Serving up a tasty meal is one of my favorite things to do, and I can't wait to swap recipes with all of you. What better way to start off this linkup than with some semi-sweet chocolate? Let's do this!

The first time I tasted this beautiful cookie was at my sister-in-law’s house. She popped them into the oven as we settled in to watch Monster’s University. Eighteen suspenseful minutes later and a palm-sized warm gooey cookie with a scoop of Blue Bell Homemade Vanilla ice cream sat in front of me. 

It was heaven on a plate. 

They were so good I ate one for breakfast the next morning - still soft and gooey in the middle - and snuck pictures of the recipe on my iPhone while the in-laws were in the other room. I just couldn’t figure out how such an ordinary recipe could make such a delicious cookie.

The secret’s in the butter.



For Christmas my sis-in-law gave me this recipe on a pretty card {so I could ditch the iPhone photos} as well as a pizza stone to bake them on. I didn’t even make it home before I was baking these chocolate chip goodies for my family in my mom’s kitchen. My dad - who “puts up with” my baking at best - went out of his way to tell me just how delicious these were, and the batch was gone before I left two days later. 

Since then, I’ve made them once more. But it’s dangerous every time because the recipe makes so many! Before you know it, you’ve downed seven cookies, each as big as your hand. 

So I’ve declared this recipe reserved for special occasions. And, I can’t think of a more special occasion than my birthday {and the Cooks in the Kitchen link-up}. Grab some milk! It’s brown butter chocolate chip cookie time!

Brown Butter Chocolate Chip Cookies

Ingredients:
  • 2 sticks unsalted butter
  • 2 ¼ cups all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • ½ cup granulated sugar
  • 1 cup brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tbsp milk
  • 1 ½ tsp pure vanilla
  • 2 cups semi-sweet chocolate chips
Directions:
  1. Preheat oven to 375 degrees Farenheit.
  2. Cook butter in sauce pan until brown, then set aside to cool.
  3. Whisk flour, salt and baking soda in a medium bowl.
  4. In the mixer (or with a handheld mixer) beat butter and sugars for about 7 minutes. Beat in eggs, milk and vanilla.
  5. At low speed add in dry mix. Do not over-mix egg. Then mix in chocolate chips.
  6. Scoop ¼ cup of dough onto a pizza stone.
  7. Bake for 18 minutes or until it starts to brown on top. (I cooked a little less.)
PRO TIP: Bake only a couple cookies and freeze the rest of the dough for a rainy day!



Come share your favorite semi-sweet chocolate chip recipe in the Cooks in the Kitchen link up! I can’t wait to try them all!



30 comments:

  1. Brown butter? I've never heard of that as a strategy used in baking. Do you know what browning the butter does to change how the cookies turn out?

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  2. This sounds and looks so so so good!

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  3. Gahhhhhh these look fantastic!!!


    (by the way, making things with gf flour NEVER is the same. I dont care what people say. you need flour.)

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  4. I've got to try these, they look delicious!!

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  5. Yum girl! One of my favorites! Brown butter pro vida! Thank you for linking up!!!

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  6. Oh, yum! Beautiful and delicious - thanks for sharing!!

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  7. I always wondered what "brown butter" was... now I know!!!!!!!!! These look nummy!

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  8. I love cookies! Like crazy! These look so good! I love your pro tip! I'll have to try that next time!

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  9. i'm always on the hunt for delicious chocolate chip cookie recipes. adding this one to the repertoire!

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  10. These look great! I made brown butter cookies with pretzels once- they were heaven on earth!

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  11. These look AWESOME! Thanks for sharing the recipe! :)
    http://www.lovelydoesit.com

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  12. I have absolutely no idea. It definitely creates a richer flavor. As the butter browns you can literally smell the change in flavor. But as far as the technical aspects of how the cookies differ - I wish I could help!

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  13. They definitely are! You should try them - maybe as a celebration for a finished kitchen!

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  14. Thank you! And I know what you mean... I've tried several gluten free cookie varieties - they just aren't the same.

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  15. Definitely do it Chantel & let me know what you think!

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  16. Thanks for hosting! Maybe you can help answer Rachel's question below about how the brown butter changes the flavor of the cookie? I'm not quite the expert like you.

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  17. Thank you! You should definitely try them out!

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  18. Thank you, Amanda! I definitely recommend them (obviously).

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  19. Thanks! And, yes, I have to do that or I will just eat. all. the cookies.

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  20. You should let me know how it works out!

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  21. MMM.... pretzels would be a nice addition. I'm a sucker for sweet and salty mix.

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  22. Thank you, Chelsea! By the way... I'm looking forward to reading your book! That's so exciting!

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  23. Thank you, Amy! You should definitely try them out :)

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  24. Oh my goodness, these look far too good!!!

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  25. Yum, yum, yum, yum! This makes me want to go and whip these up real quick. I have all of the ingredients on hand. Yay! Thanks for sharing, girl.

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  26. They taste even better than they look. :)

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  27. That's why they are so dangerous! I normally have all the ingredients on hand. Let me know how they turn out!

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  28. Anything with browned butter and I'm sold.

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