I can remember walking home from school with my brother and catching the smell of fresh baked cookies spilling out of my house right onto the front porch. My brother and I would sprint into the kitchen to find my Mom with a few cookies for each of us. There is just something about this cookie that sings AMERICA!
Brown Butter Chocolate Chip Cookies
Who wouldn't agree with me that the Chocolate Chip Cookie is a classic. They have been around as long as I can remember and they have always been one of my favorites.
Browning Butter has never been a easy thing for me. On most days I am way to impatient. I have walked away from the stove for one second and have totally burned my butter and have had to start again. When browning butter, you are looking for the deep amber color and a bit of a nutty smell. This process will usually take me anywhere from 15-25 minutes.
You can tell the difference in color of this Brown Butter Chocolate Chip Cookie compared to the creamed butter the recipe usually calls for.
Look how the cookie held it's shape and didn't flatten out, they are beautifully shaped and have a nice rich, creamy and nutty taste. If you are looking for a new twist on an old recipe, I've got just the one for you to try.
Believe it or not, I got the inspiration for this recipe from the back of the Stater Brothers Semi Sweet Chocolate Chip Cookie bag. After a few simple changes, the recipe came out perfectly.
- 16-20 Cookies
- Prep time: 55 Minutes|Cook time: 12-14 Minutes|Total time: 1 Hours 21 Minutes
- Pre-heat Oven 375 Prepare cookie sheets with parchment paper or baking while you chill the dough for 30 minutes.
- Melt butter/Brown butter- over medium heat melt butter until you get the deep amber color, this usually takes about 15-25 minutes. Be sure to watch this carefully and stir constantly.
- Mix: Flour, baking soda and salt. Set aside.
- Combine the sugars, eggs and vanilla. Once the butter has cooled add that to this mix.
- Start adding the dry ingredients to the wet ingredients, slowly on a low speed in your stand up mixer or hand held mixer. This should be a slow and consistent process.
- Use cookie scoop and place on cookie sheets. Bake for 12-15 minutes rotating the cookie sheets to a different rack in your oven every 4 minutes. Makes approximately 16-20 cookies depending on your cookie scoop it could make more.
- Cool on cookie sheets for 5 minutes before moving them to a cooling rack to completely cool before storing them.
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