Brown Butter Chocolate Chip Cookies | Food Blogger Cookie Swap

by Rachel | Studio Cuisine on December 12, 2012

I have news to report!

This is my new go-to cookie recipe, and I’m telling you now, it should be yours too. Why? Well, because brown butter makes everything better. Up until this point, I have yet to find a brown butter cookie recipe I’ve loved. The cookies always turned out too cake-like and not crispy and chewy how I like them. When I came across this recipe from Sally’s Baking Addiction, I had an a-ha moment. The reason my cookies turned out so cake-like was because of the melted butter! I had a hunch that cooling the butter back to a solid state, then softening and creaming that butter with sugar in traditional cookie-making fashion would get me the results I was looking for. I am pleased to report (insert drumroll here) that it did!

When these cookies turned out exactly as I had hoped, I just knew I had to share them with the world. The world, in this case, was the three food bloggers I was paired up with in the Great Food Blogger Cookie Swap. In short, bake three dozen cookies, ship a dozen to each blogger, and get a dozen in return from three different bloggers! In my opinion, there’s no better way to kick off the holiday baking season.  The best part? The swap teamed up with OXO, which matched every blogger’s $4 donation for Cookies for Kids’ Cancer. I was lucky to receive peppermint M&M pudding cookies from Alyssa of What’s Cooking, Love?, macaroons with chocolate chips, toffee, and pecans from Carrie of Poet in the Pantry, and chocolate cookies with peppermint Hershey’s Kisses from Alex of Yums and Loves that were all equally delicious in their own special way!

 

So, I’m telling commanding you, make these cookies. You’ll never make another chocolate chip cookie again!

Brown Butter Chocolate Chip Cookies | Food Blogger Cookie Swap

Prep Time: 2 hours, 10 minutes

Cook Time: 12 minutes

Total Time: 2 hours, 22 minutes

Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 10 ounce bag chocolate chips (I used 60% dark chocolate)

Instructions

  1. In a large pan, melt butter over medium heat until browned (about 8 minutes, whisking constantly).
  2. Let butter cool about 5 minutes and place in refrigerator for at least 2 hours to harden. Remove from refrigerator and let soften to room temperature.
  3. In the bowl of your stand mixer (or in a large bowl using a hand mixer), cream together softened brown butter and sugars, about 2-3 minutes until creamy. Add eggs one at a time until fully incorporated. Add in vanilla extract and mix at low speed until combined.
  4. In a separate bowl, whisk together flour, baking soda and salt. Pour dry ingredients into wet and mix at low speed until just combined. Add chocolate chips.
  5. Refrigerate dough for at least one hour prior to baking, then preheat oven to 375 degrees F.
  6. Drop cookies in tablespoon sized balls onto Silpat or parchment-lined baking sheet.
  7. Bake for 10-12 minutes until lightly brown. Cookies may appear underdone but will continue to bake on warm baking sheet. Let cool 5 minutes on baking sheet, then transfer to wire rack to cool completely.
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A great tutorial for browning butter can be found here.

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{ 11 comments… read them below or add one }

1 steph@stephsbitebybite December 12, 2012 at 7:24 am

Chocolate chip cookies are fantastic to begin with, but then you add brown butter?! OH MY!!!

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2 Rachel | Studio Cuisine December 12, 2012 at 8:14 am

Thanks so much Steph! They were AMAZING!

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3 alex December 13, 2012 at 12:21 am

is there anything better than brown butter? I love the smell!
alex recently posted..Chocolate Peppermint Cookies with Candy Cane KissesMy Profile

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4 Rachel | Studio Cuisine December 13, 2012 at 8:28 am

I think not! They really need to make a candle in that scent!

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5 Averie @ Averie Cooks December 13, 2012 at 3:18 am

They look awesome and I’m a big fan of browned butter! Just made something with it and now I want your cookies!

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6 Rachel | Studio Cuisine December 13, 2012 at 8:27 am

Thank you so much Averie!

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7 Maggie December 14, 2012 at 10:05 am

Oh my god, Rachel, these look so good! And I love the tip to let the brown butter cool before using it in a cookie recipe. I’ve had the same problem and never put two-and-two together. Can’t wait to try it out :-)

I hope you’re doing well. It’s been wayyy too long since I’ve seen you! Good luck with the rest of your semester and let’s hang out in the new year for sure! xo
Maggie recently posted..I can’t believe I said yes to this: Polar Bear PlungeMy Profile

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8 Rachel | Studio Cuisine December 14, 2012 at 12:17 pm

Thank you so much Maggie! I was just perusing your blog and I’m so impressed! Definitely have some catching up to do on it. Hope all is well and let’s definitely get together in he new year. Happy Holidays!

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9 thelittleloaf December 19, 2012 at 2:42 am

Brown butter in cookies is SUCH a good idea – it adds such a gorgeous nuttiness. Yours look like the absolute perfect texture – wish I’d received some of these in the post!
thelittleloaf recently posted..Chai Spiced Syrup, Apple Cinnamon Crisps & an Innocent MocktailMy Profile

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10 Rachel | Studio Cuisine December 19, 2012 at 11:07 am

Thank you SO much! If I could send you some I would ;)

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11 sally @ sallys Baking Addiction February 21, 2013 at 9:18 pm

I love using brown butter. :) These look wonderful and I’m so glad you made and liked them my friend!

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