BROWN BUTTER CHOCOLATE CHIP COOKIES
These cookies have crispy edges and soft and chewy centers. The flavors are kicked up a few notches by using brown butter.
Provided by Yoly
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 4h35m
Yield 24
Number Of Ingredients 9
Steps:
- Place butter in a microwave-safe bowl and cover with parchment paper. Place a microwave-safe plate over the parchment paper to hold it down. Microwave butter for 5 minutes. Check butter; continue to microwave in 30-second intervals if needed, until butter is golden brown and has released a nutty aroma, an additional 30 to 90 seconds.
- Mix flour, baking soda, and salt in a large bowl and set aside.
- Beat brown butter, brown sugar, and sugar together in another bowl until smooth and creamy. Add vanilla and egg and mix until well blended. Add flour mixture and chocolate chips; mix until incorporated. Place dough in a container and refrigerate for a minimum of 4 hours to 24 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Scoop cookies with a medium-sized cookie scoop and set on the prepared baking sheet, 2 inches apart.
- Bake in the preheated oven until lightly browned on the edges, 13 to 15 minutes. Cool on the baking sheet, then transfer to a wire rack.
Nutrition Facts : Calories 107.2 calories, Carbohydrate 15 g, Cholesterol 15.4 mg, Fat 5.2 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 3.1 g, Sodium 62.9 mg, Sugar 10.4 g
CHOCOLATE CHIP COOKIES A LA GESINE
Steps:
- In a saucepan, melt the butter over low heat. Bring to a simmer and simmer until the butter starts to brown and gives off a nutty aroma. Pour the butter into the bowl of a stand mixer, discarding the darkest bits that are at the bottom of the pan, and allow to cool slightly, about 5 minutes.
- In the meantime, in a large bowl, whisk together the flour, cornstarch, salt, baking powder and baking soda for 30 seconds to evenly distribute the leavening. Stir in the grated unsweetened chocolate.
- Add the brown and granulated sugar to the browned butter and mix until smooth and slightly fluffy. Add the eggs one at a time, mixing until just combined. Scrape down the bowl, add the vanilla and briefly mix. Add the flour mixture and mix on low speed until the dough just comes together. Add the chocolate morsels and chopped chocolate and mix until just combined. Cover with plastic wrap and refrigerate at least 20 minutes if you are baking the same day (or allow to stay covered in the fridge for 12 to 24 hours if baking later).
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Scoop the dough with a medium cookie scoop (1.5 ounces) and place 3 inches apart on the prepared baking sheets; press the cookies very slightly to flatten. Bake, opening the oven and gently slamming the baking sheets halfway through the baking process, until the edges are slightly golden brown, 10 to 12 minutes.
BROWN BUTTER-OATMEAL CHOCOLATE CHIP COOKIES
These cookies have a more toothsome appeal thanks to the addition of browned butter, vanilla bean paste, and oats. The bonus: the dough can be made ahead of time and refrigerated for those moments when the craving hits. Just make sure to shape the cookies before refrigerating, and let come to room temperature before baking.
Provided by thedailygourmet
Time 35m
Yield 36
Number Of Ingredients 10
Steps:
- Melt butter over medium heat in a stainless steel saucepan (this is important so you can tell when the butter has browned.) Whisk frequently for several minutes. When you start to smell the nutty aroma of the butter browning, and see small browned bits at the bottom of the pan, immediately remove pan from heat and carefully pour browned butter into a large mixing bowl.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, oats, salt, and baking soda together in a bowl until well combined; set aside.
- Add both sugars to the bowl with the browned butter and beat with an electric mixer until smooth. Add eggs, 1 at a time, beating after each addition. Add vanilla bean paste and beat for 1 more minute. Add flour mixture in 3 batches, mixing well after each addition. Stir in chocolate chips.
- Using a 1 1/2 tablespoon spring-hinged scoop, scoop out dough and place 2 inches apart on the prepared baking sheet.
- Bake in the preheated oven until lightly browned, about 13 minutes. Transfer cookies to wire racks and allow to cool.
Nutrition Facts : Calories 156.9 calories, Carbohydrate 20.5 g, Cholesterol 23.9 mg, Fat 8.4 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 5 g, Sodium 107.1 mg, Sugar 13.8 g
BROWN BUTTER CHOCOLATE CHIP COOKIES RECIPE BY TASTY
Here's what you need: flour, brown sugar, white sugar, egg, vanilla extract, baking soda, salt, butter, chocolate chips
Provided by Hadley Halverson
Categories Desserts
Time 30m
Yield 15 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350° and line a baking sheet with parchment paper
- Melt butter on medium-high heat until it boils, stirring constantly. Then, turn off the heat until the butter resembles an amber color. Let cool completely while making the cookie dough (next steps).
- In a large bowl, combine the wet ingredients; brown sugar, white sugar, vanilla extract, and egg with a whisk. When the brown butter is completely cooled, mix into the wet/sugar mixture.
- Then, in a small bowl combine the dry ingredients; flour, baking powder, and salt.
- Add the dry ingredients into the wet in 4 intervals, until fully combined.
- Fold in chocolate chips using a spatula.
- Using your hands, roll the batter into small balls and place on a prepared baking sheet.
- Bake at 350° for 8-10 minutes.
- Cool and serve.
Nutrition Facts : Calories 126 calories, Carbohydrate 20 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, Sugar 11 grams
BROWNED BUTTER CHOCOLATE CHIP COOKIES
Elevate your next batch of chocolate chip cookies by adding freshly browned butter and toasted pecans to give your cookies a more decadent flavor and texture! We love the sweet and nutty flavor of these cookies that truly make them stand out from their plain-butter cookie competition. While this recipe has several steps and will take just over an hour to prep and bake, it yields about 42 cookies. Once you've wowed your taste testers make prep-time quicker for the next batch by freezing some of the dough the next time you bake these rich and indulgent favorites!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 42
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper. In 1-quart saucepan, melt butter over medium heat, stirring constantly, until light golden brown. Remove from heat; cool 15 minutes.
- In large bowl, beat browned butter, brown sugar, granulated sugar, vanilla and egg with electric mixer on medium speed until blended. On low speed, beat in flour, baking soda and salt. Stir in chocolate chips and pecans.
- Onto cookie sheets, drop dough by heaping tablespoonfuls about 2 inches apart. (Dough will be slightly crumbly. Use hands to mound dough on cookie sheets.)
- Bake 10 to 12 minutes or until golden brown. Cool 10 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 75 mg
HOW TO MAKE PERFECT CHOCOLATE CHIP COOKIES RECIPE BY TASTY
Here's what you need: bread flour, all-purpose flour, kosher salt, baking soda, unsalted butter, water, dark brown sugar, white sugar, vanilla extract, espresso powder, large egg, large egg yolk, semi-sweet chocolate chips, dark chocolate
Provided by Scott Loitsch
Categories Desserts
Time 56m
Yield 18 cookies
Number Of Ingredients 14
Steps:
- In a medium bowl, sift together the flours, salt, and baking soda. Set aside.
- In a medium or large saucepan, add the butter and melt over medium heat. The larger the pan you use, the quicker the process will be!
- Bring the butter to a boil, stirring frequently. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy, splatter a bit, and be difficult to see, so keep a close eye on it, removing from heat and continuing to stir if it starts to foam over.
- Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tablespoons of water to the butter to bring it back up to 1 cup (240 ml) of liquid.
- Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10-15 minutes. You want to make sure the butter is still liquid when you're adding it to the dough later on, so make sure to remove after 15 minutes.
- In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.
- Add the egg and yolk and beat until incorporated.
- Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. It's okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step.
- Using a wooden spoon, fold the chocolate chips and chunks into the dough
- Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.
- For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.
- Preheat the oven to 350˚F (180˚C).
- Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet.
- Bake in a preheated oven for 12-14 minutes.
- Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
- Enjoy!
Nutrition Facts : Calories 260 calories, Carbohydrate 28 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, Sugar 16 grams
More about "browned butter chocolate chip cookies recipes"
BROWN BUTTER CHOCOLATE CHIP COOKIES RECIPE | FOOD & WINE
From foodandwine.com
5/5 (3)Category Chocolate Chip Cookies
- Melt butter in a small saucepan over medium-low. Cook, stirring occasionally, until butter starts to foam and turn brown, about 10 minutes. Immediately pour into a heatproof glass bowl; cover and chill until solidified, about 1 hour. (For quicker cooling, place in a freezer-proof bowl, and freeze about 30 minutes.)
- Meanwhile, preheat oven to 350°F. Line 3 large baking sheets with parchment paper, and set aside. Sift together flour, baking powder, kosher salt, and baking soda in a medium bowl, and set aside.
- Beat chilled browned butter, brown sugar, and granulated sugar with an electric mixer (if working with a stand mixer, use the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add eggs and vanilla, and beat on medium speed until well combined, about 1 minute. With mixer running on low speed, gradually add flour mixture, beating just until combined, about 1 minute. Fold in chocolate. Using a 3-tablespoon cookie scoop, scoop dough, 2 inches apart, onto prepared baking sheets (do not flatten). Sprinkle with flaky sea salt.
- Place 2 of the baking sheets on separate racks in preheated oven, and bake until edges of cookies are lightly golden and set, 12 to 14 minutes, rotating pans (top to bottom) halfway through bake time. Let cookies cool on pans 10 minutes; transfer to wire racks. Bake remaining baking sheet of cookies until edges are lightly golden and set, 12 to 14 minutes, repeating cooling process. Serve cookies warm, or let cool completely, about 15 minutes.
THE BEST BROWN BUTTER CHOCOLATE CHIP COOKIES
From ambitiouskitchen.com
4.9/5 (226)Estimated Reading Time 7 minsCategory Cookies, Dessert, Holiday, IndulgentTotal Time 2 hrs 30 mins
- First, brown your butter: add butter to a large saucepan and place over medium heat. The butter will begin to crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning. Set aside to cool for 10 minutes or until cool enough to touch.
- With an electric mixer, mix the brown butter and sugars until well combined, about 1 minute. Beat in the egg, egg yolk, vanilla, and yogurt until combined.
- In a separate large bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and beat on low-speed just until combined. Add both chocolate chips and mix on low speed until just incorporated into the dough.
- Chill your dough for 2 hours in the refrigerator, or up to 12-24 hours. Do not try to speed up this process. The dough needs to chill in order to be perfect.
BROWN BUTTER CHOCOLATE CHIP COOKIES RECIPE | SOUTHERN …
From southernliving.com
5/5 (3)Total Time 1 hr 50 mins
- Melt butter in a small heavy saucepan over medium, stirring constantly, until butter begins to turn golden brown, 6 to 8 minutes. Immediately remove saucepan from heat, and pour butter into a small heatproof bowl. Cover and chill until butter is cool and begins to solidify, about 1 hour.
- Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Beat browned butter, brown sugar, and granulated sugar in a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Add eggs and vanilla, beating until blended, about 30 seconds.
- Stir together flour, baking soda, and salt in a small bowl; gradually add to browned butter mixture, beating on low speed, until just blended. Beat in chocolate chips and pecans until just combined.
- Using a 2-tablespoon cookie scoop, scoop and drop cookies 2 inches apart on prepared baking sheets. Bake cookies in preheated oven in batches, 1 baking sheet at a time, until cookies are golden and set around the edges, 11 to 13 minutes per batch. Transfer cookies to wire racks; let cool completely, about 15 minutes.
FAVORITE BROWNED BUTTER CHOCOLATE CHIP COOKIES RECIPE
From pinchofyum.com
4.7/5 (42)Calories 207 per servingCategory Dessert
- Cut the butter into small pieces for even melting. Melt the butter in a wide stainless steel skillet over medium heat. Swirl the pan a few times as the butter melts. It will get bubbly and then foamy – use a heat-proof spatula to scrape the butter across the bottom of the pan to prevent burning. You’ll see the butter start to turn golden brown very quickly, and you’ll be able to smell it (yum). When it is a nice golden brown color, remove from heat and transfer to a cool bowl or glass measuring cup, being careful not to burn it. The whole process should take about 5 minutes. Let the butter cool for another 5-10 minutes while you measure and prep everything else.
- Add the butter, sugars, and vanilla to the bowl of an electric mixture. Beat on medium high speed for 2-3 minutes.
- Add the flour, baking soda, baking powder, and salt. Mix until just combined into a dense, shiny dough. Let the dough cool for 15-20 minutes (if you add the chocolate chips now, they will melt).
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