I was craving chocolate chip cookies this morning, but wanted something different than my traditional recipe. I’ve always wanted to try a cookie recipe with brown butter, so decided to go for it.
I learned that there are several keys to browning butter:
- cook the butter on medium heat
- use a light colored skillet so you can see when the butter browns
- stir the butter every 1-2 minutes to monitor the bottom of the pan so you know when the browning starts to happen
You’ll want to immediately remove the butter from the heat when you see the browning to avoid burning. I’ve read that the burning can happen fairly quickly, so watch out for this. You do not want to risk losing your delicious brown butter to an unexpected burn.
Chocolate chip cookies with Nestle chocolate chips are difficult to beat, and luckily for us, this recipe utilizes 2 1/2 cups of Nestle semi sweet chocolate chips, plus a few extra chips pushed into the top of the cookie after being removed from the oven. Those extra few chips pressed in while the cookies are warm are a very good idea, of course. It adds extra chocolate gooeyness that sends these cookies over the top.
Chocolate chip cookie dough has always been one of my MOST favorite treats in the whole world. I can tell you, this cookie dough is TO.DIE.FOR. The brown butter adds a rich nutty flavor to these very soft chocolate chip cookies. I love how much these cookies rise – the texture is fabulous – light and soft.
While these are perfect as cookies, I wonder how they would be as chocolate chip cookie bars – my guess, is DELICIOUS. I’ll let you know when I try this recipe in cookie bar form, I promise.
If you’re in the mood for chocolate chip cookies with a twist, give this one a go. So, so yummy. These are some of the best chocolate chip cookies I’ve tried to date.
If you like these cookies, you might want to also try:
- 1 and ½ cups salted butter (3 sticks)
- 1 cup white sugar
- 1 and ½ cups dark brown sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 4 and ½ cups all purpose flour
- 2 teaspoons baking soda
- 1 and ½ teaspoons kosher salt
- 2 and ½ cups semi-sweet chocolate chips, plus more to top cookies
- Add the butter to a medium pot or skillet. Its best to use a light colored pan so you can more easily see when the butter changes color. Turn the heat to medium.
- Cook, stirring every 1-2 minutes with a wooden spoon. After a couple minutes, the butter will start to foam. Keep watching it. Eventually the butter will turn brown and you will see tiny brown specks. The smell will turn nutty. You need to be consistent with the stirring so that you can see the bottom of the pan to monitor when there are brown specks forming.
- Immediately pour the browned butter into a large bowl or stand mixer. Add the white sugar and brown sugar and beat well.
- With the beaters on, add the eggs.
- Add the vanilla and stir.
- Add half the flour, but don't stir. Use a small spoon to stir the baking soda and salt into the flour, then beat the flour into the dough.
- Add the remaining flour and stir, but stop when the dough is still dry and you can still see flour.
- Add all the chocolate chips. Stir together just until the flour is incorporated. Do not over beat.
- At this point you need to chill the dough. You can cover the bowl and throw it in the fridge for 1-2 hours. (or up to 24 hours)
- Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
- To shape the dough, use a ¼ measuring cup. Form the dough into an egg shape (as opposed to a sphere). Place the dough on the prepared cookie sheets, with at least 2 inches between each cookie.
- Bake at 350 for about 11-14 minutes. Your bake time will depend on your method and length of chilling- monitor, so the cookies are not overdone.
- Remove the cookies from the oven when they are just barely starting to turn golden on top, and the centers are not shiny- unless you would like for them to be more dough like. 🙂
- Immediately after taking them out of the oven, use your fingers to push several chocolate chips into the tops of each cookie.
- Let them set on the pan for 5 minutes, then remove to a cooling rack. Its best to use a spatula to move them. I used my fingers for the first batch - they are soft and can fall apart.