last month's browned butter banana bread awakened my love for all things browned butter, and led me to this fabulous chocolate chip cookie recipe. to date i've struggled a bit with using browned butter in cookie recipes, the completely melted butter tends to make them spread and well...flat. until i came across this tip: refrigerate the butter after browning to turn it back into a solid before whipping with the sugar. total genius. you get that nutty, caramel flavor of browned butter in a cookie, with the consistency of solid butter.
| ingredients |
2 sticks of butter, at room temp
1/2 cup sugar
1 3/4 cups dark brown sugar
2 tsp vanilla
3 cups all purpose flour
1 1/2 tsp baking soda
2 teaspoons cornstarch
3/4 tsp salt
1 bag chocolate chips
| method |
brown butter [as previously mentioned, check this tutorial if you've never done it!] and transfer to a bowl to cool. place in the fridge until hardened, about one hour.
in a mixing bowl, combine flour, baking soda, cornstarch and salt. whisk to combine, then set aside.
remove butter from fridge and scrape it into the bowl of an electric stand mixer. beat with the sugars until fluffy, about 3 minutes. add the eggs one at a time, beating after each addition. add the vanilla extract and mix well.
turn the mixer to low and slowly add in the flour mixture (i did so in 3 parts) and mix until combined. use a spatula to fold in the chocolate chips.
stick the dough in the fridge for about 30 minutes, while you preheat the oven to 350 and line baking sheets with parchment paper. when ready, spoon tablespoons of dough onto the prepared cookie sheets, about 2 inches apart. bake for approximately 11 minutes, until the cookies start to develop a golden color, but are still a bit under baked.
let rest on the cookie sheet for a couple minutes, before transferring to a wire rack to cool.