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Brown Butter Chocolate Chip Cookies

July 8, 2012

Guys, I’m sad.  As we’re coasting right through July and have landed headfirst in stone fruit season, these might be the last local strawberries I buy this year.

It will be so difficult to move past the summer strawberries… everything about them, from their juice-stained little basket to the berries that are absurdly red all the way through, requiring only the tiniest bit of trim, is just perfect.

While I hate to say goodbye to these little gems, do you know what consoles me?  In a few short months, this hellish humidity will be behind us, and I will be in autumnal bliss.  I’ll walk around in layers, kicking crispy leaves and breathing the brisk morning air.  I’ll make myself pumpkin lattés and re-catalog the oodles of cinnamon/spice/all-things-nice recipes that I compulsively bookmark.  And I’ll make these brown butter chocolate chip cookies for those rainy, gray days when I wish I had a bay window with a bench seat where I could curl up and read a book.

Brown butter is one of my all-time favorite flavors.  Just leave the butter on the stove over medium heat until it turns… well, brown.  And fragrantly nutty.  And magical.  When you stir the cooled brown butter into your cookie dough, it should look something like this, with specks of brown butter solids throughout.

Also, I added some chopped, toasted walnuts to really bring out the nuttiness of the brown butter.  Definitely a good choice.

Be warned: you should let this dough rest overnight before you bake the cookies.  Naturally, when I first received this instruction, I decided to bake some cookies immediately after mixing the dough and bake the rest of the cookies the following day.  Lo and behold, the second-day cookies were better.

Now, I could wax poetic about the wonders of autumn all day, but every minute I waste typing is one more minute you’re not throwing that butter on the stove.  And I’d hate to make anyone wait until fall for these cookies.  Enjoy!


Brown Butter Chocolate Chip Cookies

slightly adapted from Lori Baker’s recipe, printed in last month’s Food and Wine

2 sticks unsalted butter

2 1/4 c. all-purpose flour

1 tsp. salt

1 tsp. baking soda

1/2 c. sugar

1 c. light brown sugar

1 large egg

1 large egg yolk

2 Tbsp. milk

1 1/2 tsp. vanilla

2 c. semisweet or bittersweet chocolate, coarsely chopped

1 1/2 c. chopped, toasted walnuts

1. In a medium saucepan over medium heat, cook the butter until it is browned and nutty-smelling.  Transfer the butter to a small bowl and let it cool to room temperature.  This might take upwards of 30 minutes, so feel free to pop it in the fridge to speed up the process.

2. In a medium bowl, whisk together the flour, salt, and baking soda.  In the bowl of a standing mixer, paddle the browned butter with the sugars on medium speed until light and fluffy.  Beat in the whole egg, egg yolk, milk, and vanilla.  Scrape down the bowl.

3. On low speed, add the dry ingredients and mix in the chopped chocolate, just until incorporated.  Cover the bowl with plastic wrap and refrigerate overnight.

4. Preheat the oven to 350º.  On a parchment-lined baking sheet, scoop cookies as big as you’d like [Baker recommends 1/4 c. of dough per cookie, but I made mine about half that size] and bake for 12-15 minutes, until the cookies are just firm and golden brown on the bottom.  [Baking time will depend on your cookie size, of course.]  Serve warm or at room temperature.

2 Comments leave one →
  1. Ceji permalink
    July 9, 2012 10:10 AM

    Brown Butter makes EVERYTHING tastes yummy!


  1. Brown Butter Peanut Butter Cookies « The Wandering Chef

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