Browned Butter Chocolate Chip Cookies

Tuesday, November 29, 2016

This week we welcome guest blogger, Christina Lane. Christina is the founder of the popular blog DessertForTwo.com. Her food writing and photography have been featured on popular websites including The Kitchn, Tasty Kitchen, Babble, Fine Cooking, Serious Eats, and the Huffington Post. A Texan by birth, Lane’s desserts are a unique blend of Southern, Californian and Midwestern influences. She bakes and eats dessert daily.

I have a proposition for you today, friends. It’s simple: I want you to brown your Kerrygold butter before you use it. Not only is this a super simple way to add another dimension of flavor to your cooking, but it’s also the most incredible thing you can do to chocolate chip cookies.

If you think you’ve had the best chocolate chip cookie of your life, you haven’t yet. If you’ve been searching for the perfect chocolate chip cookie recipe, you have arrived in the right place.

Browning butter is a simple process. I know it’s going to dirty up one more dish when you’re cooking, but once you taste the difference it makes in your cooking, you won’t mind one bit. You may even buy a specific pan for browning butter, like I did. The white pan you see in the photos is perfect for browning butter because you can the color of the butter as it progresses. If you don’t have a light-bottomed pan, I recommend a silver or copper pan. Tilt the pan as it cooks to get a better idea of the color. A black non-stick pan isn’t ideal, but you can use it in a pinch—just pour off a little butter into a clear glass to check your progress as you go.

You’re going to use your nose when you’re browning butter too, not just your eyes. When you first begin the process, the butter will sizzle and pop and smell like, well, melted butter. The sizzling is the water evaporating from the butter. Then, as the color changes to a caramel shade, your nose will smell something so incredible. A toasty, warm buttery smell with hints of caramel and doughnuts. That’s exactly when your brown butter is done.

A small amount black bits in the butter is okay, but if you have any more than that, strain them out with a coffee filter. And next time, lower your flame and keep your eye on the butter more ;)

This recipe is for a small batch of chocolate chip cookies, but feel free to scale it up to your heart’s content.

Brown -butter -chocolate -chip -cookies -4

Browned Butter Chocolate Chip Cookies
Ingredients:

6 tablespoons Kerrygold unsalted butter

1/4 cup dark brown sugar

3 tablespoons granulated sugar

1 large egg yolk

3/4 teaspoon vanilla extract

3/4 cup all-purpose flour

1/4 teaspoon fine salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/3 cup chocolate chips

Directions:

In a small skillet, melt the butter over medium-low heat. Swirl the butter around the pan as it starts to sizzle and pop, and keep an eye on it for browning. Once the butter is a caramel color, immediately remove it from the heat and pour it into a bowl to cool quickly.

Next, add the brown sugar, granulated sugar, egg yolk, and vanilla to the butter mixture and beat with an electric mixer on medium speed until fluffy and combined, about 40 seconds.

Sprinkle the flour, salt, baking powder and baking soda on top, and beat just to combine.

Stir in the chocolate chips.

Chill the dough for 15 minutes.

Preheat the oven to 375.
Meanwhile, line a cookie sheet with a silicone mat. Scoop the cookies out into 10 dough balls, and evenly space them on the cookie sheet.

Bake for 8-10 minutes, until the edges are starting to turn golden brown.

Move to a wire rack to cool completely.