17 March 2022

Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies / www.delightfulrepast.com

Chocolate Chip Cookies seem to be at the top of every "favorite cookie" list I see. I developed my other Chocolate Chip Cookies recipe years ago, with a few additions/changes to the usual ingredients.

Cutting back on the sugar makes that cookie a bit more "adult," but I wanted to make them even more so. So I experimented with the greater variety of chocolate chips available today and favored the 60% cacao bittersweet chips.

Brown butter is one of my favorite ways to add depth to certain recipes, and they certainly add depth to these, so much so that I had to put it in the name: Brown Butter Chocolate Chip Cookies.

If you're among the one in three people who prefer a crisper cookie, bake the maximum time. But if you're like the two out of three people who favor a chewy chocolate chip cookie, take them out of the oven while they're still a bit underbaked; also, try adding 2 tablespoons of milk to the dough.

If you're gluten-free, I've included directions for one of my favorite homemade gluten-free blends. How do you like your chocolate chip cookies: gluten-free or regular, crisp or chewy, semisweet or bittersweet chips, big or small?

PS My favorite type of chocolate chip of all time is the mini chocolate chip. If you know of a mini bittersweet chip, please tell me!

Brown Butter Chocolate Chip Cookies / www.delightfulrepast.com

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Brown Butter Chocolate Chip Cookies


(Makes 41 3-inch 30-gram cookies)

2 sticks (8 ounces/227 grams) unsalted butter
1 cup (4 ounces/113 grams) chopped walnuts or pecans
2 dip-and-sweep cups (10 ounces/283 grams) unbleached all-purpose flour*
1/4 cup oats (1 ounce/28 grams), ground to coarse meal in food processor
1 teaspoon baking soda
1/2 teaspoon salt
3/4 firmly packed cup (5.25 ounces/149 grams) dark brown sugar
1/2 cup (3.5 ounces/99 grams) sugar
2 large eggs 
1 tablespoon Kahlua or strong coffee
1 1/2 teaspoons vanilla extract
1 teaspoon cider vinegar
1 3/4 cups (10 ounces/283 grams) 60% cacao bittersweet chocolate chips

For gluten-free, whisk together: 3/4 cup sorghum flour, 3/4 cup potato starch, 1/2 cup tapioca flour, 1 teaspoon xanthan gum to replace all-purpose flour.


1 In a 2-quart saucepan with a shiny interior so you can judge the color of the butter as it browns, melt the butter over medium heat. Continue cooking, stirring or swirling frequently, until butter gets foamy and bubbly and just starts to turn light tan and smell nutty. You cannot take your eyes off it; it can go from brown to black in a flash! Let cool to room temperature. You can set the pan in the refrigerator for 30 to 60 minutes.

2 In a skillet over medium heat, toast the chopped nuts, stirring constantly, until you can smell their aroma, about 4 minutes. As with the brown butter, you cannot take your eyes off the nuts; they burn easily.

3 In a 1.5- to 2-quart bowl, whisk together the flour (or gluten-free ingredients), ground oats, soda and salt. Note: Measure the oats before grinding.

4 In a large bowl using a spoon or an electric hand mixer, cream the butter and sugars until combined. Beat in eggs, one at a time, Kahlua or strong coffee, vanilla extract, and vinegar. By hand, stir in flour mixture, chocolate chips, and toasted walnuts. Cover and refrigerate for 24 hours. Remove dough from refrigerator about half hour (or more) before you want to make the cookies, or else the dough will be too stiff to scoop.*

* Which is how I happened to come up with the 30-gram weight of the dough balls!

5 Preheat oven to 375F/190C/Gas5. Drop #40 scoops (0.8 ounces or approximately 1.5 tablespoons) of dough 3 inches apart onto ungreased parchment-lined cookie sheets (I use a heavy-duty half sheet pan). With your fingers or something (I used to use a 2 1/4-inch diameter flat-bottomed 1/3-cup from my stainless steel measuring cup sets), press each scoop into a 2 1/4-inch round.* 

* If you don't, you will get domed cookies. Baking times and how much cookies spread or dome are affected by the type of baking sheet you use and your oven.

6 Bake for 9 to 11 minutes (11 minutes is perfect with my oven for a lightly crisp cookie), until lightly  browned. For crisp cookies, bake a bit longer, watching carefully so that they don't burn; for chewy cookies, underbake a bit, but not too much. Cool on baking sheet for 1 minute, then remove to wire racks to cool completely.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

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36 comments:

Thomas "Sully" Sullivan said...

5 cleavers. 5 cleavers. 5 X 5 cleavers. And did I mention...5 cleavers!!!!!

Kitchen Riffs said...

I'll never turn down chocolate chip cookies! Or brown butter, for that matter. I like crispy cookies OK, but much prefer chewy. Much more satisfying. Speaking of which, these look totally wonderful and satisfying. Terrific recipe -- thanks.

Jean | DelightfulRepast.com said...

Sully, the coveted 5 cleavers award! My goodness, I am honored and humbled.

Jean | DelightfulRepast.com said...

Thanks, John. Isn't brown butter wonderful?! I noticed when I added this to the index page, I have several brown butter recipes listed under Desserts.

The Joy of Home with Martha Ellen said...

Brown butter certainly must put these beauties over the top!

Jean | DelightfulRepast.com said...

Thanks so much, Martha!

Jeanie said...

Love brown butter and these look fabulous. It's so much richer and with the chips, yum!

gfe--gluten free easily said...

I confess that I have never made anything using brown butter, Jean, but I know that it results in totally delicious baked goods. Your cookies certainly look wonderful! And I truly appreciate you offering a gluten-free flour mix for your GF readers. :-) Those who eat gluten-free for medical reasons (such as celiac) will also want to ensure that the oats they use are also both certified gluten-free and purity protocol (Gluten-Free Watchdog has a list of safe oat providers). I'd like to try these cookies as written and also try using quinoa flakes instead of oats. I don't know when though. Sigh. I need more folks around to help me eat all the baked goods on my to-make list!!

Shirley

Barbara at Mantel and Table said...

Mmmm - those sound wonderful and I love the brown butter! Can't wait to try them - thanks!

Jean | DelightfulRepast.com said...

Jeanie, it does make them special! Mr Delightful can't quit talking about how wonderful they are!

Jean | DelightfulRepast.com said...

Shirley, thank you (and for the info about Gluten-Free Watchdog). I have to give away baked goods to friends and neighbors because I make more than we can eat, so I know what you mean!

Jean | DelightfulRepast.com said...

Barbara, thank you so much. I hope you'll try them soon and let me know how they turned out for you.

Sherry's Pickings said...

these sound great jean. mm chewy or crispy? probably both. depends on the day ...

TONY said...

BROWN BUTTER CHOCOLATE CHIP COOKIES. Five wonderful words, Jean. I want to eat one right now.

Vee said...

Oh! Lots of unique ingredients. I might enjoy trying one, but I have very specific requirements so would not be brave enough to try an entire recipe. Alas, I am not much of an adult when it comes to the tried and true. I could, however, use the browned butter. That sounds wonderful.

Lynn and Precious said...

What a sweet tasty treat you've made. It seems a better recipe than the old one
have had for years from Nestle. It is fun to try slightly different ingredients and
still end up with a delicious treat. Thanks, Lynn and Precious

Jean | DelightfulRepast.com said...

Sherry, thanks. And, yeah, I'm that way too. I like both!

Jean | DelightfulRepast.com said...

Thanks, Tony. Just head into the kitchen and make a batch!

Jean | DelightfulRepast.com said...

Vee, thank you. I love your comment, especially about "very specific requirements"! But definitely try the browned butter, and let me know how you liked it.

Jean | DelightfulRepast.com said...

Thank you, Lynn. I hope you'll give it a try and let me know your thoughts. Happy Spring to you and Precious!

Lorrie said...

These sound delicious! Seeing this recipe reminds me of your Brown Butter Rhubarb Cake that I make in the spring. It's a favourite! And the rhubarb is beginning to emerge from its winter sleep.
I like chewy cookies, and not too sweet!

Jean | DelightfulRepast.com said...

Lorrie, thanks so much! I'm so glad you like that cake, too. I can't wait to get my hands on some rhubarb!

Denise at Forest Manor said...

Hi Jean,

Boy, this recipe looks DELISH!! I really prefer crispy cookies, but it seems like most people I know like the chewie version. ;) We have a family chocolate chip cookie recipe (came from my mother-in-law) and we've been making it for years. It also has oatmeal in it. I've never tried making brown butter; I fear I would surely burn it. Maybe I'll have to get brave and try to make some.

Thanks for sharing yet another tasty-looking recipe with us, Jean. I hope you're having a good spring where you are, and wishing you a lovely weekend!

Hugs,

Denise

Jean | DelightfulRepast.com said...

Denise, thanks so much! I love hearing about family recipes. Yes, get brave and brown some butter! Just use a shiny pan so you can see what's happening. And keep your eye on it. You'll do fine!

David Scott Allen said...

I am a huge fan of using brown butter in cooking and baking. It makes such a difference in the flavor… These cookies look amazing, Jean, and I would love one right about now. (I know it’s only 4:30 in the morning… But there’s nothing like the comfort of a cookie when you can’t sleep!)

Jean | DelightfulRepast.com said...

David, thank you. Brown butter IS a beautiful thing, isn't it! You go right ahead and have a cookie when you can't sleep. A cup of tea usually works for me. Sounds crazy that a caffeinated beverage would help me sleep, but it's a quality I inherited from my mother and grandmother!

Phil in the Kitchen said...

Personally I love a cookie crisp and with truly bitter chocolate (OK, that's a minority view, I know) but if those cookies also had brown butter and Kahlua then I'd be ridiculously happy. Lovely combination of flavours.

Jean | DelightfulRepast.com said...

Thanks, Phil. And I'm with you on the bitter. Will do that with the next batch. Sometimes I bake half a batch for less time, to suit the people who like soft chewy; and half for more time, to suit the crisp cookie fans.

ellen b. said...

Such interesting ingredients for these cookies. They look and sound delicious.

Jean | DelightfulRepast.com said...

Thank you, Ellen! I could go for one right now, but this day is done as far as cooking!

Pauline Wiles said...

I'm not only in the softer cookie majority, but I love things that are a little less sweet, too. Thank you, Jean, for another inspiring recipe.

Jean | DelightfulRepast.com said...

Pauline, thanks so much! I wanted to make another batch today, but I'm in the middle of a huge photo scanning project, and it's really cutting into my kitchen time!

Hena Tayeb said...

Oh yum! Thanks for sharing.

Jean | DelightfulRepast.com said...

Thank you, Hena!

Sandi@ Rose Chintz Cottage said...

Jean, I confess, I'm not much of a cookie monster but my husband certainly is. He insists on having a cookie with his coffee/tea. I have never made anything with brown butter before but it sounds good. I prefer chewy cookies mostly, {if I have one}. Someone mentioned your Brown Butter Rhubarb Cake. I will have to go look that up. We love our rhubarb here!

Jean | DelightfulRepast.com said...

Sandi, thank you. I much prefer that cake to anything with chocolate, but something I do occasionally when I make chocolate chip cookies for others is to take out some of the dough before adding the chips so I can have a few chipless cookies!