Friday, October 7, 2011

MOM's Crazy Cooking Challenge Brown Butter Chocolate Chip Cookies

I"M #60  VOTE FOR ME!!

It's that time again for Mom's Crazy Cookie challenge.

For this month I visited the blog of a cute 21 year old guy named Ryan who loves baking and pugs.  Check out the original recipe here

I decided to make Brown Butter Chocolate Cookies to try something a little different.   I changed Ryan's recipe a little.  These have a tendency to dry out/ over cook quickly so watch them.  But over all they have a delicious toffee essence and are worth the extra work they take.

Brown Butter Chocolate Chip Cookies

Makes about 3 dozen cookies  ( or if you're me....   20 cookies : )  I like mine bigger)
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 3/4 sticks unsalted butter, divided
1/2 cup granulated sugar
3/4 cup packed dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg, plus 1 egg yolk
1/2 bag dark chocolate chip cookies
Preheat oven to 350°F. Line baking sheets with a silpat or parchment paper.
Sift together flour and baking soda in a bowl, set aside.
In a skillet, melt 1 1/4 sticks butter over medium high heat. Continue to cook until the butter turns dark golden brown and has a nutty aroma. The butter will bubble and boil before starting to change colors, keep a close eye so it doesn’t burn and swirl pan occasionally to ensure even cooking.

Transfer browned butter to a bowl and mix in the remaining butter until melted. Add the sugars, salt, and vanilla to the butter and mix well. Add the egg and egg yolk; whisking until smooth (about 30 seconds). Allow the mixture to rest for 3 minutes, then whisk against for 30 seconds, before letting it rest again. Repeat this process about 4 times, until you have a thick, glossy, smooth mixture.


Sprinkle the flour and baking soda over the top a little at a time, gently stirring until it is just combined. Stir in the chocolate chips.
 I don't roll dough into balls or use a silpat...  Sorry... not that kinda baker...
Form dough balls about 3 tablespoons in size, place them on the prepared baking sheet about 2 inches apart. Bake for 10-14 minutes, then put the baking sheet on a cooling rack and allow to cool on the sheet.

Cookies are best served warm right after baking, or stored in airtight containers and microwaved for 20-30 seconds prior to serving.

Thanks Ryan for your awesome recipe!!


  1. I just need a glass of milk and one of these cookies and I'll be one happy mommy! These look delicious! I love your comment how many cookies it makes, I tend to make mine on the large side too! :)

  2. Oh yummy! These look really good!!!

  3. I used the same recipe!! So delicious! I love the browned butter in the cookies.

  4. These sound really good and I have to try some with the browned butter.

    If you haven't already, I'd love for you to check out my entry, Chocolate Chip Gingersnaps.

    Cook Lisa Cook

  5. Hi this is Nicole from Colie’s Kitchen I just discovered your blog and wanted to drop by and say hi. I am now a new follower. I would love to have you stop by Colie’s Kitchen if you get a chance.

  6. These recipe look delicious and so easy to make. I cook it with little difference. Added dairy milk chocolate and creams in middle after 30% baking. So delicious and testy dish.
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