A Healthy Start to the New Year
I know, I know. Olivia, what are you doing? Posting a recipe for delicious Browned Butter Chocolate Chip Cookies on the first day of the new year? How could you provide this temptation when we’re all supposed to be on our new health kick?
I apologize to everyone who has made the new year’s resolution to be healthier. This recipe could quite possibly ruin your one-day health streak. But to be honest, it’ll probably be worth it 😉
Trial and Error
This recipe for these Browned Butter Chocolate Chip Cookies have really tested my patience. It is one of the first baking recipes I’ve tried to develop from scratch, and it has been quite the journey.
Baking really is so different from savory cooking because it depends more on measurements and the chemical reactions that occur between ingredients. With savory cooking, for the most part, you can throw random measurements of ingredients together and have the dish turn out fine — as long as you have some knowledge of cooking. However, with baking, precise measurements and ratios are so important. Too little or too much of anything can create a monster.
Despite the frustration that I felt time and time again after each disaster of a batch, I think experiencing these failures was crucial. Through this experience, I was able to better understand the purpose and effects of each ingredient. I was also able to learn that some recipes don’t always turn out the way we want it to the first time. Though this may seem obvious, it taught me that it could quite possibly take 10+ batches to finally get it right. And no matter how defeated I may feel from constantly wasting money on ingredients, it’ll be all worth it in the end when I finally get it right.
Warm Chocolatey Goodness
But that’s enough self reflection for today. So now let’s move onto the Browned Butter Chocolate Chip Cookies! If you’ve never tried browning your butter for chocolate chip cookies, you must change that immediately. The toasted nuttiness from the butter and the molasses in the brown sugar create a heavenly caramel aroma when combined together. And this caramel goodness carries over into the flavor of the cookies.
These Browned Butter Chocolate Chip Cookies fall into the crispy on the outside and chewy on the inside category. When it comes to chocolate chip cookies, thats the only category I know. The only exception to that rule is Tate’s Chocolate Chip Cookies because those are amazing. Other than that, I’m team crispy on the outside and chewy on the inside all the way!
The baking time for these cookies ranges from 8 to 10 minutes. 8 minutes will yield a softer and chewier cookie that isn’t as crunchy on the outside. 9 to 10 minutes will produce a cookie that has a crunchier outside and a chewy inside.
New Year New Cookies!
So, if you’ve never tried Browned Butter Chocolate Chip Cookies before, now’s that time to change that! New year, new you, am I right?! One cookie won’t kill you, and we all know that a new year won’t stop you from indulging in the future. You should always keep your health and wellness a priority throughout every year of your life, but you should also be indulging every once in a while new year or not!
Treat yourself to some delicious cookies and bring them over to one of your New Year’s celebrations! I hope you all have a great start to the New Year and wish you all the best for 2020! Enjoy the holiday, and I’ll catch you in my next post!
Browned Butter Chocolate Chip Cookies
Ingredients
- 2 1/2 cups + 2 tbsp All Purpose Flour
- 3/4 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1 tsp Kosher Salt
- 2 sticks Unsalted Butter
- 1 1/4 cups Dark Brown Sugar
- 2/3 cup Granulated Sugar
- 2 Large Eggs + 2 Yolks
- 1 tsp Vanilla Extract
- 2 cups Bittersweet or Semisweet Chocolate Chips
Instructions
- In a medium sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a small pan, begin melting the butter over medium low heat. Allow it to cook for about 5-8 minutes until you see it turn a golden brown. Once the butter has turned golden brown remove it from the heat.
- Place the brown sugar and granulated sugar into the bowl of your stand mixer or in a large bowl. Add in the browned butter, and be sure to scrape the milk solids from the bottom of the pan into the bowl. Whisk the butter and sugars together then gradually mix in the eggs and yolks. Once the sugar, butter, and eggs are combined, whisk in the vanilla extract.
- Add all of the ingredients into the wet ingredients. Use the paddle attachment or a rubber spatula to combine the dry and wet ingredients together. When the dry ingredients are halfway incorporated into the wet ingredients, add in the chocolate chips and continue mixing until everything is combined. Be sure to not over mix.
- Use a rubber spatula to scrape around the sides and bottom of the bowl to make sure everything has been evenly incorporated. Cover the bowl with plastic wrap and place it into the fridge to allow the dough to chill for 30 minutes.
- While the dough is chilling, preheat your oven to 350˚F. Line some sheet trays with parchment paper.
- After chilling, scoop the dough into balls about 1 1/2 tbsp in size and place them on the sheet tray about 2 inches apart from each other. Bake them in the oven for about 8-10 minutes. The edges should be set and slightly golden brown, and the center should be soft.
- Once the cookies have finished baking, remove them from the oven and allow them to cool on the sheet tray for about 10 minutes before transferring them onto a wire rack. Enjoy!
