I’m obsessed with browned butter…or at least that’s what everyone thinks.
Although I really like browned butter and how flavorful and fragrant it is, I would much rather whip and cream my butter for cookies and other baked goods. Unfortunately the only tool I have for mixing while here in Durham is a fork. I’m not trying to build up my right bicep, so creaming butter with a fork is not an option!
Last week I made these absolutely delicious brown butter cookies that were to die for! I found the recipe on How Sweet Eats, one of my all time favorite food blogs. They are the perfect marriage of the traditional chocolate chip cookie and the double chocolate cookie and everyone that tried them desperately wanted a second. I will definitely be making these again soon.
In order to make these, you need to mix the browned butter, sugars, and eggs and then separate them evenly into two bowls. I tried to eyeball it and I did pretty well, however it is probably best to make two batches or use a scale. In one bowl you add a cup of flour, 1/4 teaspoon of baking soda and a pinch of salt and mix to combine. In the other, you add 1/4 cup cocoa, and the remaining flour and baking soda. Next you add the chocolate chips and form both doughs into balls.
Next I took about a tablespoon of each dough and put them together. I ended up pushing them down a bit on the baking sheet so that they spread out and weren’t so puffy.
The result is a chewy, chocolatey treat!
RECIPE: very slightly adapted from How Sweet Eats
- 1 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 cup unsweetened cocoa powder
- 1 1/2 sticks unsalted butter (12 tablespoons)
- 1 cup light brown sugar
- 1/2 granulated sugar
- 1 egg + 1 egg yolk
- 1 1/2 cups chocolate chips
- Preheat oven to 325 degrees F.
- Brown butter according to directions in link above. Transfer to a bowl and let cool for 5-10 minutes. Add the sugars and stir to combine.
- Beat in the egg and egg yolk one at a time.
- Separate mixture equally into two bowls. You can either use a scale and weigh it or make two separate batches. I eyeballed it and it worked pretty well.
- In one bowl add 3/4 cup flour, cocoa powder, and 1/4 tsp. baking soda. Stir to combine. Add half of the chocolate chips.
- In another bowl add 1 cup of flour and remaining baking soda. Stir to combine. Add remaining chocolate chips.
- Form doughs into large balls. Take about a tablespoon of dough from each and put them on top of each other. Place about 2 inches apart on cookie sheet and press down lightly to ensure that they will spread.
- Bake for about 10-12 minutes.