Yummy note: I looked into my freezer the other night and gasped... omg, I ran out of my frozen cookie dough balls! How can that be, it looked so bare, cold and empty, oh so sad. :( They are like my secret little addiction, I will take out a frozen cookie ball and eat it like that or pop it into the microwave for a few seconds and par-bake it before devouring it before anyone notices. lol. Shh...mommy needs a treat at night too. So, I needed to change that empty cookie dough container immediately. Luckily for me, I had just been doing some reading up for my Secret Recipe Club assignment and Julie from The Texan New Yorker had plenty of good stuff to choose from that might just fit. Cookies were on my brain that's for sure, so I had noted a few... I do love my sweet potatoes... never made those before- Sweet Potato Chocolate Chip Cookies, or wait a minute, Duck Fat Cookies - woah, looks awesome to try, but not sure where I'd find the duck fat, but it would be a refrigerator style of cookie that would hold up to the freezer. Then I saw these, Brown Butter Chocolate Chunk Cookies; it had been awhile since I've made cookies with butter. Yes, butter is a like an evil word around here, since my youngest is allergic to dairy, it is a treat when I use it. So why not, I'll just keep these tucked away in the freezer for myself to enjoy ;-)
Brown Butter Chocolate Chunk Cookies
1 cup (2 sticks) plus 1 tbsp unsalted butter (make sure you have atleast 1 stick at room temperature)
1 cup granulated sugar
1 1/2 tsp vanilla extract
1 tsp molasses
1/2 cup packed brown sugar
1 large egg
1 large egg yolk
2 1/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 1/2 cups semi-sweet chocolate chunks/chips
Julie notes a great tutorial here to view if you've never browned butter before. That is the first step of making these cookies. Place 9 tablespoons of butter in a stainless steel pan or skillet and heat over medium heat. Melt butter. Once the butter completely melts, it will froth, bubble and begin to crackle. It starts to begin to smell delicious, too, haha. At this point, keep a close watch and make sure it doesn't start to burn or blacken. This is basically the water being cooked out of the butter, as then it begins to brown. This happens very quick, it can go from golden to brown in minutes, so be careful.
Once the butter has browned, remove from the heat and pour into a different container to cool. Make sure to scrape all of the brown butter bits at the bottom of the pan out too. Next, cream the remaining 8 tablespoons of room temperature butter with the granulated sugar. Cream for a few minutes until light and fluffy. Add in the vanilla extract and molasses. Next add in the cooled brown butter and brown sugar. Cream until well mixed and add in the egg and the egg yolk. In a separate bowl, whisk together flour, salt, and baking soda. Once eggs have been mixed in, then add in your flour mixture to the batter and mix until just incorporated. Stir in the chocolate chips or chunks by hand. Cover the bowl and chill for about 30 minutes.
Preheat oven to 375 degrees. Once dough has chilled, scoop cookie dough using a tablespoon scoop and bake on a silpat or parchment-lines baking sheet. Bake cookies for about 12 minutes or until lightly browned on the outside. The inside will still be slightly soft in the center when the timer goes off, so make sure to let cookies rest on the pan for 5 minutes before removing them to cool.
|Brown the butter first, then mix up the rest of the cookie dough.|
|At first, I wasn't sure if these cookies were going to make it out of the oven. The dough itself was nibbled on quite a bit. I loved the caramel-almost nutty flavor tones in these cookies.|
|The cookies were slightly crispy on the outside, and yummy gooey inside.|
|Golden brown butter chocolate chip cookies, looking pretty perfect.|
|All ready for the freezer to keep my cookie dough stash nicely stocked!|
Oh, and I felt a little guilty for enjoying these delicious Brown Butter Chocolate Chip Cookies all by myself, so I had to make some other cookies to share with the kids. I made some of Julie's Iced Banana Cookies as well. They were so moist, cake-like and flavorful, and such a nice way to use up those brown bananas! They tasted almost like banana muffin tops, more than a cookie, and they were super delicious and the kids couldn't stop eating them. I will post that recipe later this week as well, as I don't want to loose that recipe! :) Thanks again to the Texan New Yorker for these scrumptious recipes I got to try this month for the Secret Recipe Club!