Browned Butter Chocolate Chip Cookies (& comfort)

We could all use a little comfort right now, yes? With the cold and the snow and the anticipation of the year ahead of us – unknown, unfamiliar.

Browned Butter Chocolate Chip Cookies

We could all use a little something known, something familiar.

Browned Butter Chocolate Chip Cookies

Of course, it doesn’t hurt if it’s also something sweet.

Browned Butter Chocolate Chip Cookies

Chocolate chip cookies are one of my all time favorite treats. They’re easy to put together and even easier to enjoy. Well-known, well-loved. By virtually everyone. Browned butter as the base adds a little more richness and a dash of cinnamon brings some much needed warmth at this time of year (or really any).

Browned Butter Chocolate Chip Cookies

Browned Butter Chocolate Chip Cookies (makes 22 large cookies)

2 ¼ cups all-purpose flour

¼ tsp. baking soda

½ tsp. salt

dash of cinnamon

1 cup (2 sticks) unsalted butter, browned and cooled*

1 cup brown sugar

½ granulated sugar

2 eggs

1 tsp. vanilla extract

½ cup mini chocolate chips

Whisk together the flour, baking soda, salt, and cinnamon in a bowl. Set aside.

In the bowl of a stand mixer cream together the browned butter and sugars until light and fluffy, about five minutes. Add the eggs, one at a time, mixing until fully incorporated. Stir in vanilla.

Add the dry ingredients, in three batches, until a cohesive dough begins to form. Stir in chocolate chips.

Wrap dough in plastic wrap and refrigerate for at least four hours, up to three days.*

When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper.

Using a 2 oz. cookie scoop scoop rounds of dough onto prepared baking sheets, leaving 2 inches between each cookie.

Bake in preheated oven for 10 – 12 minutes, until edges are golden and centers are just set (more or less depending on how you like your cookies done).

Remove to rack to cool completely.

*To brown butter: cut butter into tablespoons and place in large skillet over medium-high heat. Cook until mutter has melted and begins to bubble, gently swirl pan as butter bubbles and foams, constantly moving the butter. In about five minutes, the butter will begin to emit a rich, toasted smell and brown flecks will appear on the bottom of the pan. Immediately remove from heat, scraping browned bits into the bowl of the mixer to ensure full flavor.

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