I’m late to the browned butter craze but today, that is about to change! Introducing the Browned Butter Double Chocolate Chip Cookies. These are a thick and chewy cookie with white and dark chocolate chips throughout made with browned butter to give them the enhanced caramel/nutty flavour. These are going to become your new favourite cookie to make eat.
As I’m sure you’ve seen, browned butter treats were all the rage a little while back and it was something I never tried. Did you?
I always thought that browned butter meant burnt butter and the butter had turned into a burnt, trans-fatty, useless liquid that had to be thrown away. As we have now discovered, that is definitely not the case. In fact browned butter has a unique almost nutty flavour. It adds such a lovely richness to these cookies that would never be recreated without the browning of the butter.
Did you know it’s formal name is ‘beurre noisette’ aka hazelnut butter? The name is due to the light brown colour the cooked butter becomes and to the nutty flavour the butter acquires during the cooking process.
If the idea of making browned butter scares you, don’t worry. It’s really not hard and I’m going to explain to you step by step how it’s done.
Step one: Take your butter and place it in a saucepan on a medium to high heat to melt.
Step two: Allow the butter to come to a boil and stir. (If the butter bubbles and foams, don’t worry. Keep stirring as the brown flecks will begin at the bottom of the pan.)
Step three: Keep the butter boiling until the butter turns a rich manuka honey colour. Take off the heat and allow the butter to cool.
See? It’s a simple three step process that works every time. Just make sure you watch the mixture as the butter can go from a lovely golden brown to a black, burnt mess in moments.
Once you have your browned butter, the rest of the cookie making process is a breeze. Add the sugars, egg, vanilla essence, flour, cornflour, baking powder and soda and chocolate chips and mix. Now these are white and dark chocolate chip cookies. I love the rich, dark chocolate chips mixed with the sweet white chips. The balance of sweet and rich goes perfectly with caramely (is that a word?), nutty flavour that the browned butter brings to the table. If you want to make these and you only have regular chocolate chips, then feel free to just use those.
How was everyone’s weekend? I spent mine watching movies (Logan Film Talk coming Thursday….), putting away firewood, eating far too much ice cream and testing new recipes…. Overall, a very relaxing, delicious weekend.
I hope you all enjoy today’s recipe and remember to subscribe to my email list to receive my free conversion chart so you have a simple cheat sheet for your kitchen!
- 110 g Butter, Browned (1/2 Cup)
- 1/3 Cup Brown Sugar
- 1/4 Cup Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 3/4 Cup All Purpose Flour
- 2 Tbsp. Cornflour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/3 Cup Dark Chocolate Chips
- 1/3 Cup White Chocolate Chips
- First brown the butter.
- Place the butter in a saucepan over a medium to high heat and melt.
- Bring the butter to the boil and stir.
- Keep stirring until the butter turns a rich golden colour. (Like honey).
- Remove from the heat and allow to cool until it is just above room temperature.
Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
- Place the brown sugar and sugar in a bowl and mix in the browned butter.
Mix in the egg and vanilla extract.
- Stir in the flour, cornflour, baking powder and baking soda until all combined.
- Stir in the chocolate chips.
- Roll into 12-16 balls (depending on how large you want the cookies) and place on the baking tray.
- Bake for 10-12 minutes. The cookies will have spread a little bit, the middles will still be soft and the outsides will be lightly golden.
- Allow them to cool on the baking tray for 10 minutes before transferring them to a wire rack.
You can use regular chocolate chips if you prefer.
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