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| August 29, 2016


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cookie countdown: browned butter chocolate chip.

To all of my readers in the States - happy Fourth of July weekend! Enjoy the festivities and stay safe!

In the spirit of exciting things, here's round two of the cookie countdown! This recipe and the next (wait for it!) are based off of the same creation from Tessa at Handle the Heat. I consulted it many, many times during my last year at the university - because everyone loves a good bite of chocolatey goodness and not just any cookie will do.

Before we start with this recipe, I need to lay out the criteria. Everyone has different tastes and preferences, so it's important to note what I prefer and what I sought out. First, classic brown sugar taste. You can't have a good chocolate chip cookie without a substantial amount of brown sugar.

Second, crispy edges and chewy centers. I'm not a fan of hard cookies, nor overly soft, spongy cookies. Third, dimension. Each bite should be different, but equal. This means creating a cookie that is delicious with each bite with various ingredient combinations.

The first entry in the chocolate chip cookie countdown is delicious, but for those looking for an extra oomph, these are a step above. By browning the butter, you develop a nutty richness and allow for a thicker, more flavorful bite.

You can't go wrong with this recipe. The key is browning the butter properly - wait until the butter starts to foam and turn a golden color, then immediately remove it from heat. If timed properly, golden flecks will form instantaneously. (If not, keep heating and repeat.) It's important not to burn the flecks, so transfer the saucepan to a cool surface to stop the cooking process, or better yet, pour into your mixing bowl.

Once the butter has cooled to room temperature, you can begin mixing in the sugars and forming the dough. Chilling overnight is extremely important - not only does it allow the flavors to develop, it also helps to prevent your cookies from spreading into little gooey puddles when they meet their doom in the oven. You can definitely scoop the balls after chilling, but the dough is quite hard (I've broken a cookie scoop or two). Instead, I recommend forming the balls before putting them in the fridge. Makes life easier.

Be sure you watch these in the oven. They bake up quickly, despite being immediately transferred from the cold refrigerator. You'll want to pull them out right as the bottoms begin to brown - unless you like crunchier cookies, then let them bake up a bit more. It's literally a matter of a minute or two... so pay attention!

These are the perfect recipe when you're craving something heftier than the thinner cookies that are common to the grocery shelves (break and bake). A little classier than traditional - everyone will be impressed when you introduce these as browned butter cookies.

If you're wondering how on earth I could modify a recipe twice to gain results that merit two recipe postings, then stay tuned.  My all-time favorite chocolate chip cookie recipe is coming soon - you don't want to miss it!

Until then, give this recipe a try... or whip up a batch of traditional chewy chocolate chip cookies, the first contestant of our cookie countdown!

Browned Butter Chocolate Chip Cookies

1½ cups all purpose flour
1¼ cups bread flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt
2 sticks unsalted butter, browned
½ cup granulated sugar
1¼ cups packed brown sugar
2 teaspoons vanilla
2 large eggs + 1 egg yolk, room temperature
2 cups semisweet chocolate chips

1. In a medium bowl combine flour, baking soda, baking powder, and salt.

2. Using a medium- to large-size saucepan, brown the butter. To brown, cut sticks into quarters and melt over medium heat. Whisk until the butter foams and forms small golden flakes, then immediately remove from heat. The liquid will have a nutty aroma. Allow browned butter to cool slightly before continuing.

3. In a larger bowl, beat butter and sugars until creamy, about 2 minutes. Add in vanilla, then the eggs one at a time, beating well after each addition. Gradually beat in the flour mixture. Once combined, fold in the chocolate chips.

3. Wrap dough in plastic wrap or foil and refrigerate for at least 24 hours but no more than 72 hours.

4. To bake, preheat oven to 350 degrees. Scoop 1½-inch sized balls onto a lined cookie sheet and bake for 12-15 minutes, or until golden brown. Cool slightly (2 or so minutes) before removing to wire racks to finish cooling. Serves approximately 4 dozen.

Recipe adapted from Handle the Heat


  1. Oh my goodness... I LOVE browned butter!!! These look especially amazing!

    1. Doesn't it smell wonderful?? When I first found a baking recipe with it long ago, it was like a lightbulb went on. Soo good!!

  2. I think this will work with my favorite Oatmeal Chocolate Chip cookies.

    1. That sounds absolutely wonderful. Let me know how it works for you!


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