Par for the course, it’s fall, therefore I’m baking up a storm. This happens partially due to the weather (who likes to bake when it’s hot?), and partially due to being single again. Not single as in I left my husband, single as in he left me to pick corn and soybeans for weeks on end. So chocolate chip cookies have been happening almost every lonely Sunday. I like to experiment a bit considering how often I’m making them, and these are by far our favorite variation. Good enough that I decided I had to share them! I don’t know where the thought jumped into my head from, but it occurred to me that browning the butter for chocolate chip cookies wouldl ikely be delicious. Well, it is. It’s a very subtle difference too. As in it still tastes like a traditional chocolate chip cookie, but with just a liiitle bit more depth of flavor.
So the next time you make cookies, which I hope is soon, try this little trick of browning the butter first. You can use my recipe, or use your favorite chocolate chip cookie recipe and simply add in the extra step. Just be sure to let it cool before proceeding as you usually do. The recipe below talks more about this. And with that, I have to go accomplish lots of other things this week before heading off to Wrigleyville on Friday. An impromptu trip due to the CUBS being in the WORLD SERIES! I’m going to be full of nervous energy all week until I’m sitting at a bar on Clark street with all my friends, cheering on our city. Go Cubs Go!
- 1 Cup unsalted butter (two sticks)
- 2.5 Cups all-purpose flour
- 1Teaspoon baking soda
- 1 Teaspoon sea salt, plus more for sprinkling
- 1 Cup packed light brown sugar
- 1/2 Cup granulated sugar
- 2 Eggs
- 2 Teaspoons vanilla extract
- 2 Cups semisweet chocolate chips
- In a saucepan, heat the butter over medium heat until it melts and comes to a boil. The butter will foam, then turn a deep brown color. Pour the browned butter into a bowl and refrigerate it for around 20 minutes so it can cool
- While the butter is cooling, preheat the oven to 350 degrees.
- In a large bowl, whisk together the dry ingredients: flour, baking soda, and sea salt.
- Add the brown sugar and granulated sugar to the bowl of cooled butter and mix to combine. Then add the vanilla and eggs and mix again. Then add the dry ingredients and mix until it forms a dough. Stir in the chocolate chips.
- Using a cookie scoop, drop the dough 2 inches apart on the baking sheet. Bake for 9-12 minutes, depending on how soft your like your cookies. I normally take mine out at nine minutes for the perfect, soft gooey cookie.
- Sprinkle with sea salt as soon as you remove them from the oven, then allow the cookies to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
- Eat immediately or store in an airtight container.