Browned Butter Chocolate Chip Cookies

Browned Butter Chocolate Chip Cookies

I feel like it is a goal of mine to find the perfect chocolate chip cookie. Tollhouse are my favorite by far. Their salty, buttery flavor is excellent.. but I’m looking for something that has a better consistency. I get excited when I try new recipes, because they look like a great cookie when I pull them out of the oven. But then when I take a bite, their flavor falls short.

So, I decided to try Browned Butter Chocolate Chip Cookies. I see browned butter in recipes everywhere. It is supposed to enhance the flavor of what you are cooking. By browning the butter, the milk solids are toasted and excess water is cooked out. It has a deeper, nuttier flavor. So I thought this would solve my cookie problem!

I used Southern Living’s recipe linked above and was pleasantly surprised. The flavor is deeper than most cookies I’ve baked, and these cookies came out thicker and sturdier, but still soft. I will say though, the flavor of these cookies reminded me of Tollhouse cookies.

A couple notes about the recipe:

Browned butter and burnt butter is the difference of about five seconds. I watched my butter browning like a hawk, just waiting for the solids to turn a golden brown. I thought it would be gradual, but after about six or seven minutes, my browning butter turned from a bright Gatorade yellow to a deep amber almost instantaneously. I’ve only ever tried to brown butter once before and I burnt it, but luckily I remembered that instance and took my browned butter off the heat the second the color changed. Any longer and it would’ve burnt, because it will brown for a little while longer once removed the from the heat. Also, scrape all the golden brown bits from your pan into the bowl you will put in the fridge. That’s the flavor!! The recipe did not give any instructions on browning the butter.

The recipe calls for an additional two tablespoons of flour. If you are using White Lily flour and happen to read the bag, it calls for an extra two tablespoons of flour per cup included in a recipe (because White Lily flour is so light.) The recipe calls for 2 1/4 cup flour. That means four extra tablespoons (plus maybe one or two teaspoons), plus the two the recipe calls for. Six tablespoons is just over a third of a cup! Don’t be afraid two add this much flour above what the recipe says- I added most of what I should have, and I definitely could have added more. That being said, make sure you are measuring your flour out correctly and not packing it like brown sugar.

So the ultimate question- have I discovered the perfect chocolate chip recipe? Have I at least found a recipe to replace my go to Tollhouse recipe? The short answer is no and no. While I thought this cookie was very tasty and I wouldn’t hesitate to make them again, or any other recipe with browned butter for that matter, it still wasn’t perfect. Besides, like I mentioned early, the flavor was almost identical to Tollhouse and Tollhouse doesn’t use browned butter! So same flavor and half the effort.

Let me know if you try this and what you think!



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