Brown Butter Chocolate Chip Cookies

I woke up this morning thinking about baking cookies.  That’s probably a sign that I should go on a juice cleanse or something of that nature so I can rid my thoughts of brown sugar, vanilla, and molasses.

It’s not the actual eating of the cookies (of course, I won’t deny 1 or 2 warm ones right from the oven), I more so enjoy the making of the cookies.  I’d rather cream butter and sugar together until fluffy than do anything else on an early weekend morning.  Sifting flour and folding in chocolate… yes please.

Brown butter and a little sprinkle of sea salt makes these cookies rise above the rest.  Plus, the recipe is from Joy the Baker.  If you don’t know her by now, I recommend you head over to her blog and start reading.

Brown butter is delicious and nutty.  Definitely worth the extra bit of stovetop time and pan swirling.  The milk solids in the 1/2 c. butter are browned over medium heat and create the most beautiful flavor.

Not too flat, not too fluffy.  Crunchy edges with a chewy center.  Just the right amount of salt and sweet.

Enjoy your Sunday and go bake some cookies!

 

Brown Butter Chocolate Chip Cookies

Recipe slightly adapted from The Joy the Baker Cookbook

Yield:  About 24 cookies

 

Ingredients:

1 cup (16 tablespoons) unsalted butter, softened to room temperature

1 cup light brown sugar, packed

2 teaspoons vanilla extract

1 teaspoon molasses

1/2 cup granulated sugar

1 large egg

1 large egg yolk

2 1/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup semi-sweet chocolate chips

1/2 cup coarsely chopped walnuts

Coarse sea salt, to sprinkle on top

 

Method:

1) Lightly grease (or line with parchment) two baking sheets.

2) Place half the butter (8 tablespoons) in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. It’ll foam and froth as it cooks, and start to crackle and pop. Once the crackling stops, keep a close eye on the melted butter, continuing to swirl the pan at intervals. The butter will become fragrant, and brown bits will form in the bottom. Once the bits are amber brown (about 2 1/2 to 3 minutes or so after the sizzling stops), remove the butter from the burner and pour it into a small bowl, bits and all. Allow it to cool for 20 minutes.

3) Beat the remaining 1/2 cup butter with the brown sugar for 3 to 5 minutes, until the mixture is very smooth.

4) Beat in the vanilla and molasses.

5) Pour the cooled brown butter into the bowl, along with the granulated sugar. Beat for 2 minutes, until smooth; the mixture will lighten in color and become fluffy.

6) Add the egg and egg yolk, and beat for another minute.

7) Add the flour, salt, and baking soda, beating on low speed just until everything is incorporated.

8) Use a spatula to fold in the chocolate chips and walnuts.

9) Scoop the dough onto a piece of parchment paper, waxed paper, or plastic wrap. Flatten it slightly into a thick disk, and refrigerate for at least 30 minutes. About 15 minutes before you’re ready to begin baking, preheat your oven to 350°F, with the racks in the center/upper third.

10) Scoop the dough in 2 tablespoon-sized balls onto the prepared baking sheets. Each will weigh about 1 ounce (28g). Leave about 2″ between the cookies; they’ll spread as they bake.

11) Sprinkle the cookies with sea salt, to taste — as much or as little as you like.

12) Bake the cookies for 12 to 15 minutes, until they’re golden brown. Remove them from the oven, and allow them to rest on the baking sheet for at least 5 minutes before moving them.

13) Serve warm; or cool completely, and store airtight at room temperature for several days. For longer storage, wrap well and freeze.

 Enjoy!