Brown Butter Chocolate Chip Cookies

Do you desire dangerously good cookies? Do you love chocolate chip cookies but want to make a more delicious, more sophisticated version? Brown the butter. Browned butter adds an incredible depth of nutty flavor to the chocolate chip cookie. It’s a marvelous flavor enhancement, and it takes very little time and no special skills.

The only thing to be wary of is eating all the cookie dough. It’s completely addictive- 100 times more potent than your average cookie dough. Fair warning.

Enjoy these warm from the oven or completely cool with a tall glass of milk. Enjoy!

Ingredients:

2 sticks of butter

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup packed dark brown sugar

1/2 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

1 3/4 cups chocolate chips

Method:

Preheat the oven to 350 degrees F.

In a medium skillet over medium heat, melt the butter, then bring to a boil. Once boiling whisk constantly until the butter froths and turns amber. Pour into a heat proof bowl to cool until room temp.

In another bowl, whisk together the sugar, eggs, salt, and vanilla. Once the butter is cool, whisk it in with the egg mixture until smooth.

In another bowl, whisk together the flour and baking soda. Stir into the west mixture until fully combined. Fold in the chocolate.

Using a 3 tablespoon cookie scoop, dollop the dough on baking sheets 2 inches apart. Bake for 10 minutes then allow the cookies to cool for 5 minutes on the baking sheets before removing to a rack to cool completely. Enjoy!

Comments

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients: 3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl. Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar. My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together. I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Watership Down Kitchen

Search This Blog