Browned Butter Chocolate Chip Cookies

adapted from The New Best Recipe Cookbook

makes about 18 cookies

Prep time: 30-40 minutes (including the browning of the butter)

Cook time: 12 minutes

Cost: $2.80

butter: .90, chocolate chips: 1.00, brown sugar: .35, white sugar: .15, eggs: .20, flour: .20


Note: This worked best when using very large eggs. If you don't have an extra large egg, you could substitute 2 eggs instead of the egg and yolk. It's not quite as perfectly rich, but still crazy good. 


12 Tbsp (1 1/2 sticks) unsalted butter, browned and still warm (see instructions on browning below)

1 C brown sugar

1/2 C white sugar

1 extra large egg

1 egg yolk

2 tsp vanilla

2 C plus 2 Tbsp all purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 C chocolate chips


Brown your butter. You can do this slowly on low heat (which takes for-e-ver) or quickly on medium high (which risks burning the butter, but is quick). I usually compromise and do mine on medium heat. It takes 10-20 minutes and you've got to watch it at the end. I'll do a full tutorial on this later. Here's a brief one. 

1. Melt butter in a pan on medium heat. It will look like melted butter--a light yellow color.

2. As it cooks, it will begin to separate. You'll have the darker oily part on the bottom and the lighter foamy looking part on the top (the solids). 

3. Tilt the pan every few minutes and keep your eye on it. 

4. Eventually it will start to sort of gently bubble (if it's not gentle, take it off the heat or it will likely burn). This is where you need to watch it a little more closely. Tilt the pan every minute or so, or stir it. 

5. When it starts to brown, you'll notice a change in the smell. It will smell nuttier rather than butterier. 

6. It will start to darken, especially the solids, which may have sunk to the bottom of the pan. Watch it and tilt or stir it. 

7. It should smell like heaven and be a goldeny brown color. Don't let it get black or really dark brown.

8. When it's ready pour it into the bowl. 

9. Let it cool for just a couple of minutes. You want it to remain warm.


Once your butter is ready, add the sugars and stir. They should melt a bit into your butter. Add the egg and egg yolk and stir. Add the vanilla. 


Mix the dry ingredients together and add them to your butter/sugar/egg mixture. Mix with a spoon. 


Add the chocolate chips. 


If possible, let batter rest for a day. If not possible, I understand. (You can always compromise and make a batch now and let the rest of the batter rest and then make it the next day.)


Bake at 325 for 12-15 minutes. You don't want them gloppy, but you don't want them fully cooked either (oh, they'll still taste good fully cooked, but they're better if taken out when the center is just a bit underdone). The edges will be just golden and the center will not. 


Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com

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