Brown Butter Chocolate Chip Cookies

  • /

Recipe written and developed by Sheila Chandler of The Kitchen Chandler thekicthenchandler.com and @thekitchenchandler

Sheila calls these her signature cookie because they’re by far the most requested cookie of any that she bakes. "I have made mountains of these. I have taken platefuls to many new mothers just to give them a treat. I have made dozens upon dozens in one crazy marathon baking day with my friend Courtney for her sister’s baby shower. I have brought them to too many office potluck luncheons to count. I have given them to neighbors, and family, and anyone who looked like they had even the slightest touch of low blood sugar. If you’re gonna have a signature cookie, this is a great one to call yours."

RECIPE

• 1 cup butter (2 sticks)
• 1 cup packed dark brown sugar
• 2 teaspoons real vanilla extract
• 1 tablespoon bourbon whiskey (optional)
• 1 teaspoon molasses
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup chocolate chips (semi-sweet or dark)
• 1/2 cup coarsely chopped pecans or walnuts

INSTRUCTIONS


Line two baking sheets with parchment paper and set aside.Place one stick of the butter in a sauce pan. Melt the butter over medium heat, swirling it in the pan occasionally. It’ll foam and froth as it cooks, and start to crackle and pop. Once the crackling stops, keep a close eye on the melted butter, continuing to swirl the pan often. The butter will start to smell nutty, and brown bits will form in the bottom. Once the bits are amber brown color (about 2 1/2 to 3 minutes or so after the sizzling stops), remove the butter from the burner and immediately pour it into a small bowl, bits and all. This will stop the butter from cooking and burning. Allow it to cool completely. 

In a mixing bowl, beat the remaining 1/2 cup butter with the dark brown sugar for 5 minutes, until the mixture is very smooth.

Beat in the vanilla extract and whiskey if you’re using it. Add the molasses.

Scrape the completely cooled brown butter into the bowl, along with the granulated sugar. Beat for 2 minutes, until smooth; the mixture will lighten in color and become fluffy.

Add the egg and egg yolk, and beat for one minute more.

In a separate mixing bowl, combine the flour, salt, and baking soda and whisk this gently for a second, just to combine. Add to the sugar mixture, beating on low speed just until everything is incorporated.

Use a spatula to fold in the chocolate chips and pecans and finish incorporating all of the dry flour bits into the dough. You don’t want to use your mixer for this step as you could make your finished cookies a bit tough.

Scoop the dough onto your parchment lined cookie sheets about 2" apart using a tablespoon.

Pop the trays into your fridge for at least 30 minutes. This is where you can also pop them in your freezer for about 30 minutes to let them get firm and then place them in zip top freezer bags for baking another day. These bake from frozen perfectly.

About 15 minutes before you’re ready to begin baking, place racks in the center of the oven and preheat your oven to 350°F.

Bake the cookies for 12 to 15 minutes, until they’re golden brown. Remove them from the oven, and allow them to rest on the baking sheet for at least 5 minutes before moving them.

Enjoy the recipe and share with us how you made it for your crew. Above all, have fun makin’ a mess in the kitchen!

Older Post Newer Post