Tuesday, September 16, 2014

Brown Butter Chocolate Chip Cookies



These cookies, my friends, are my most requested recipe.  And, until now, I have selfishly held it very close to me.

I have made these cookies with brown butter and regular melted butter, and both ways are very good.The brown butter adds a depth of flavor to these cookies that makes them irresistible.  The melted butter makes them taste almost pastry-like.  You can't go wrong either way, but since I am a brown butter fiend, I almost always opt for that.

Also, there are oats in these cookies, but I don't consider them an oatmeal cookie, at least not in the traditional sense.  I've added just enough oats to this recipe to give the cookies a chewy texture that is divine. Even if you're not an oatmeal cookie fan, give em a try.  I think you just might fall in love.

I always have a bag of these cookies in my freezer.  Almost every day, after things start going down hill (because this usually happens at some point every day, right?) I sneak away from the girls into a corner of the kitchen (or bathroom, or basement, or bedroom) and gobble one down.  I think of it as my "secret cookie", and always chuckle a bit to myself as I am snarfing it down.  And then, my day is instantly better!  Well, at least for those 46 seconds I am blissfully alone with crumbs falling down the front of my shirt.  Luckily, I've never gotten caught.  Please don't tell...?

Brown Butter Chocolate Chip Cookies

14 tablespoons unsalted butter
3/4 cup (5 1/4 oz) packed brown sugar
1/2 cup (3 1/2 oz) granulated sugar
1 teaspoon kosher salt
2 teaspoons vanilla extract
1 large egg, plus 1 large egg yolk
1 3/4 cups (8 3/4 oz) all-purpose flour
1/2 teaspoon baking soda
3/4 cup (3 oz) old fashioned rolled oats
1 1/4 cups (7 1/2 oz) dark chocolate chopped or chips
3/4 cup nuts, toasted and chopped (optional)

Preheat oven to 375F.

Melt 10 tablespoons butter in a skillet over medium-high heat.  If opting to brown the butter, cook, swirling the pan often, until the butter turns a deep golden brown, about 3-4 minutes.  Transfer the butter to a heat proof bowl and then add the remaining 4 tablespoons of butter.  Stir until the butter is completely melted.

Add brown sugar, granulated sugar, salt and vanilla to the butter. Whisk, by hand or on medium-low with the whisk attachment to a stand mixer, until fully incorporated.  Add the egg and egg yolk and whisk until fully incorporated. Let the mixture stand for 3 minutes and then whisk for 30 seconds.  Repeat the process of resting and whisking 2 more times.  At this point the mixture will be smooth, thick and glossy.

In a separate bowl, combine the flour, baking soda and oats and stir to combine.  Using a rubber spatula, add the flour mixture to the butter mixture and stir until just combined.  Stir in the chocolate chips and nuts, if using.

Using a 2 tablespoon cookie scoop, or just eyeballing it, drop dough balls 2 inches apart onto a parchment lined cookie sheet.  Bake until cookies are golden brown and puffy and edges have begun to set but middles are still soft, about 11-13 minutes.  Transfer to a cooling rack, and if you can stand to wait, allow to cool to room temperature.  If not, just go ahead and...

EAT IT!!

6 comments:

  1. Oh my goodness. Your post makes me want to run home and bake these right now!
    Totally get the secret cookie. Reminds me of one night when I quickly at a piece of chocolate before heading upstairs to get the kids to bed. My then 2 year old said, "Mommy, why does your breath smell like chocolate?"

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    1. Haha, unfortunately we're not always as sneaky as we think we are! I have gotten caught sneaking other sweets on occasion, but thank goodness I haven't had to give up my secret cookie stash yet!

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  2. Hi Maggie,

    I love the extra nutty flavour in brown butter and I'm sure these cookies won't last long after baking :p

    Zoe

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    1. Thanks Zoe! They never do last long and the brown butter takes these over the top!! Enjoy.

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  3. omigosh AMAZINGGG!! Obsessed-your cookies look insanely delicious!

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  4. These were soooo good! Thanks! They are definitely going in the recipe box!

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