Chocolate Chip Cookie Butter

Makes about 2 cups

  • 1/2 c. unsalted butter
  • 2/3 c. brown sugar
  • 1/2 c. granulated sugar
  • 1 tsp. vanilla extract
  • 1-1/3 c. flour
  • 1/2 tsp. salt
  • 1/4 c. plus 2 T. heavy cream
  • 1/2 c. chocolate chips

Heat butter in heavy bottomed saucepan over medium-low heat until melted. Continue heating, stirring occasionally, until butter turns a golden brown color and smells kind of caramely. The butter will start out with really big, loud bubbles sizzling all over the place, then gradually calm down (about 10-15 minutes) and brown. Remove from heat and scrape browned butter into mixing bowl and allow to come to room temperature. 


Add sugars to butter and cream until light and fluffy, about 3 minutes. Add flour, vanilla and salt and mix until well combined. Mix in cream and chocolate chips; add additional cream, one tablespoon at a time, if you want a thinner consistency. 


Source: Inspired by Cupcake Project; Recipe adapted from David Lebovitz

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