Except for making a 50th birthday cake last month, I really haven't baked much since the holidays. I guess I just haven't had an excuse to do so. . . until now.
I have to say, these brown-butter chocolate chip cookies are amazing! I've been wanting to make them in forever (okay, more like the past few days, but you know what I mean!), and my daughter's 11th birthday yesterday just happened to be the perfect reason to bring out my Kitchen-Aid mixer and bake this week.
Now for those of you who are not familiar with brown butter, it's really quite easy to make. It's not something you buy at the store, but rather made at home using unsalted butter and a saucepan . . . that's all you really need.
Here's how I make my beurre noisette (French for - brown butter or hazelnut butter): while whisking constantly, I melt the unsalted butter in a saucepan over medium heat. The butter will begin to foam, then after about 2-3 minutes, will start browning on the bottom of the saucepan. When it browns, it will give off a nutty aroma. Take off heat at this point and set aside to cool a bit. That's it. . . easy-peazy!
Honestly, I've made many other chocolate chip recipes before and this one is going to be my to-go recipe from now on. The nutty flavor from the brown butter is amazing! I'm still thinking about it even now.
In fact, I'm going to stop typing, pour myself a cup of milk, and eat one right now. Go ahead and make some for yourself, too. Oh, and get yourself a glass of milk while you're at it . . . sit down, relax, and enjoy the best chocolate chip cookie ever!
Food for My Soul: "Cast all your anxiety on Him because He cares for you." 1 Peter 5:7
Let dough chill for 2 hours in the fridge; it helps to keep the cookie from turning flat during the baking process.
Brown-Butter Chocolate Chip Cookies
280gm (2 1/4 cup) all-purpose flour
1 1/2 tsp baking soda
1/2 tsp sea salt, plus more for sprinkling
2 sticks unsalted butter
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg, plus 1 egg yolk
2 tsp vanilla extract
1 tbsp sour cream (or Greek yogurt)
1 1/2 cups semi-sweet chocolate chips (or milk, semi-sweet, dark or a combination)
1. In a medium bowl, whisk flour, baking soda, and salt; set aside. Melt butter in a saucepan over medium heat, whisking consistently. Continue stirring as the butter starts to foam. After about 2 minutes, the butter will begin to brown on the bottom of the saucepan and give off a nutty aroma. Remove from heat as soon as it does so, and set aside to cool for a few minutes.
2. With an electric mixer on medium speed, beat butter and both sugars until blended. Beat in the egg, yolk, vanilla, and sour cream (or yogurt) until thoroughly combined. Add the dry ingredients slowly and beat on low-speed just until combined. Stir in the chocolate chips.
3. Chill dough for 2 hours in the refrigerator. Once chilled, measure 2 tablespoons of dough into a ball. "Rough up" the surface of the dough by making tiny pinches on the top of the dough. (This makes for a more visually-appealing cookie). Place on cookie sheet lined with parchment paper or Silpat, 2 inches apart, and lightly sprinkle with additional sea salt.
4. Bake cookies in a pre-heated oven at 350 degrees F for 12-14 minutes, or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Repeat with remaining dough.
Yield: 2 dozen cookies
(Adapted from Ambitious Kitchen)