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Browned Butter Chocolate Chip Cookies

17 years ago

Hi. I got this recipe from Cooks Illustrated. They are fabulous! The browned butter gives the cookies a kind of nutty taste. The only change I made was that I made smaller cookies rather than the 2.5 T of dough per cookie that the recipe lists. They are more work than the good old Toll House Cookie recipe but worth it.

Brown Butter Chocolate Chip Cookies

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

14 tablespoons unsalted butter (1 3/4 sticks)

1/2 cups sugar

3/4 cups packed dark brown sugar

1 teaspoon salt

2 teaspoons vanilla extract

1 large egg

1 large egg yolk

1 1/4 cups semisweet chocolate chips

Heat oven to 375 degrees F. Lightly greast two baking sheets or line with parchment paper. Whisk flour and bakign soda together in a medium bowl; set aside.

Heat 10 tablespoons butter in a 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes more. Remove from skillet and transfer to a large bowl of an electric mixer fitted with a whisk attachment.

Stir in remaining 4 tablespoons butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter; whisk until funny incorporated. Stir in egg and yolk. Whisk mixture until no sugar lumps remain, about 30 seconds. Let mixture sit for about 3 minutes, then whisk it for 30 seconds; repeat this process two more times. After about 10 minutes, mixture should be thick, smooth, and shiny. Using a rubber spatula, stir in flour mixture until just combine, about 1 minute. Stir in chocolate chips.

Divide dough into 24 equal portions, about 2 Â½ tablespoons each. Arrange dough evenly onto prepared baking sheets, 12 to a sheet.

Bake cookies, one tray at a time, until cookies are golden brown, still puffy, and edges have begun to set but centers are still soft, 10 to 12 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cook cookies completely on baking sheets.

Yield: 2 dozen (more if smaller)

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Comments (7)

claire_de_luna
17 years ago
Let me ''second'' that these are fabulous, Please! I made some over the winter months, and then made some more for an uncle's birthday, who was delighted with them. (These are NOW among my top three favorite cookies.) Well worth making, and like dedtired, I like a little smaller cookie as well...it's my tribute to portion controlled decadence.
Bumblebeez SC Zone 7
17 years ago
I'm going to make these tomorrow. I've been wanting/craving a good, new, chocolate chip cookie.
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My advice would be if they aren't spreading enough then there is a bit too much flour. Try cutting down 1/4 cup and do a test cookie, if it's spreading too much then add a bit more flour until you get it how you like it. Betty Crocker cookbook has this tip in their old cookbook. I think most people are trying to figure it out when it's really just as simple as too much or not enough flour that affects the spread of the cookie. Try not to over-think it so much. EDIT TO ADD: The cookies in the picture look good though...they don't look like they didn't spread enough to me. Here's a thought too, why not use a round cookie scoop to form them and flatten them out a bit with the bottom or a glass or something? This post was edited by arkansas_girl on Thu, Dec 27, 12 at 10:31
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lakeguy35
17 years ago
I like to cook but I LOVE to bake. I've been a die hard toll house fan for years...then Sol's recipe came around...love those too. I'll be trying this one out soon...I, the family, and the office crew thank you in advance!!

David
trudymom
17 years ago
I am going to try these soon--thanks!!

Claire, so can we have the recipes to your other 2 favorite cookies??
dedtired
Original Author
17 years ago
Be sure to let me know how you like them. I think you'll enjoy them.
claire_de_luna
17 years ago
Trudymom, Here's one of the recipes...it's the Lemon Lover's Cookie, and made entirely in the food processor, so it's super easy. I first made these in August 2004, to try out my new convection oven, and they were an instant hit, light and delicate. I added the zest of two lemons to punch up the flavor. Keeping an extra cookie roll in the fridge or freezer is nice to have on hand. I recently visited some friends in New Mexico and took them a bag, along with a few for ourselves. They cookies keep beautifully, and still tasted fresh after 10 days on the road.

Lemon Lovers Cookies
This is a very delicate cookie, from The Lemon Lovers Cookbook.

Plan ahead, though, as you have to leave the dough in the refrigerator for several hours before baking.

1 large lemon, zest of
1 cup granulated sugar
1 cup butter, chilled and cut into pieces (2 sticks)
2 1/3 cups cake flour, sifted
1/2 teaspoon baking soda
1/4 teaspoon salt

Process the lemon zest and sugar in a food processor until the zest is as fine as the sugar. Add the butter. Process until fluffy. Scrape down the bowl. Add the flour, baking soda and salt. Process briefly until mixed. Form dough into two 1-1/2-inch-round logs and wrap each in wax paper. Refrigerate until firm. Preheat the oven to 350 degrees. Slice each log into 1/4-inch thick cookies and place on an ungreased baking sheet. Bake for 8 to 10 minutes, until golden around the edges. Do not overbake!
donna_loomis
17 years ago
Thank you for that recipe! I clipped a recipe from one of the magazines a couple of years ago for Browned Butter Cookies that were sort of like Madeleines and have yet to try them, despite the rave reviews. I am definitely going to give this one a try.

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