Browned Butter Chocolate Chip Cookies

Recipe Rating:	37 Ratings4
Categories:	Cookies, Chocolate, Quick & Easy
Collections:	Member's Choice, Chocolate..., Go Bold with Butter

Ingredients

2 1/4 c	bread flour
1 tsp	kosher salt
1 tsp	baking soda
2 stk	butter, unsalted
1/4 c	sugar
1 1/4 c	brown sugar, dark, firmly packed
1 Tbsp	half and half cream (or milk)
1 Tbsp	freshly squeezed lemon juice
1 1/2 tsp	pure vanilla extract
1 lg	egg
1 lg	egg yolk
2 c	chocolate chips (bittersweet)

Pinched by havnfun1, and 4,580 more.

Roshuni Samuel

Well Seasoned

Virginia Beach, VA (pop. 437,994)

Roshuni

Member Since Dec 2009

Roshuni's Notes:

While in search of the perfect Chocolate Chip recipe I found this one. The browned butter gives it a nutty flavor and adds to its richness. I also learned that the lemon juice helps to activate the baking soda!

Yield: About 2 1/2 dozen.

Recipe Source: Adapted from recipegirl.com

(See Roshuni's Original Version of Recipe)

Comments from the Test Kitchen:

These are not your average chocolate chip cookies! This should be your go-to recipe the next time you're in need of a chocolate fix. I'll admit that the prep is a bit more labor intensive than your regular chocolate chip cookie recipe, but the pay-off is well worth the effort.

Directions

Sift together flour, salt and baking soda; set aside.

Melt butter in medium saucepan over low heat. Continue to cook on low heat, stirring often, until butter is browned. Turn off heat and stir in white and brown sugars.

Scrape into a medium mixing bowl and use electric mixer to cream the butter and sugars together. Add half & half, lemon juice, vanilla extract and eggs. Mix in until well combined.

Add half of the flour mixture and incorporate into the batter with electric mixer. Add the rest and mix until thoroughly combined. Stir in the chocolate chips. The cookie dough will be very soft and buttery. Cover the bowl with plastic wrap and chill until firm (an hour or two).

Preheat oven to 375°F. Line baking sheets with parchment paper. Scoop up heaping Tablespoonfuls of cookie dough and use your hands to roll into balls. Place 12 balls on a sheet, keeping about an inch and a half between each ball.

Bake 10 to 12 minutes, depending on how large you’ve rolled your balls (mine took 11 minutes).

Comments

1-12 of 113 comments

Showing OLDEST First
(Switch to Newest First)

debbie mitchell debbie90

Dec 26, 2009

I made these cookies to bring over to my sisters house EVERYONE loved them what a hit they were Thank you so much. Debbie90

vicky hunt rachaelsmom

Feb 9, 2010

made these last night.. My daughter took them to school this morning.. These were by far the BEST ever..THANK you!!

danielle moran nasmom

Feb 14, 2010

I thought these cookies were great. My husband liked them and so did the kids, but we like the Tollhouse chocolate chip cookie recipe better. These cookies were very moist and we really liked that. Thank you for sharing.

Dana Kruckenberg Pinkladydana

Feb 15, 2010

Either I or my daughter will make these!!

Leslie Holt 2holts

Feb 15, 2010

Roshuni - Made these for my hubby for Valentine's Day - he LOVES choc. chip cookies and he LOVED these!!! I do have a question about browning the butter - how long does it take? Mine never really browned and I didn't want the butter to have a bitter taste so I went ahead and proceeded and they were still delicious! Thank you so much for sharing!!!

Sheri K. mom2tek

Apr 10, 2010

These are the best choc chip cookies I ever made! My whole family loved them. This receipe is a keeper and THE choc chip receipe for my family now. So worth the extra steps! Thanks so much for sharing it :)

Telisia Dodd Mstexas1

May 14, 2010

I made these cookie and took them to work and they were a hit, everyone loved them ,Thank you for sharing.

Patti Barrett PattiBarrett

May 25, 2010

These are absolutely amazing! Perfect texture and a very rich and decadent flavor. My new favorite!
Leslie, it takes a while (10 minutes?)to brown the butter on low. First it will clarify (separate) but continuing to stir will bring it back together. The second time it separates, shortly after it starts to simmer, it will begin to brown. You will notice it immediately as it gets a bit "grainy" in the bottom of the pan and it will have a nice toasty aroma.