BROWN BUTTER- CHOCOLATE CHIP COOKIES
www.RecipeGirl.com
2 1/4 cups bread flour
1 tsp kosher salt
1 tsp baking soda
2 sticks unsalted butter
1/4 cup white granulated sugar
1 1/4 cups dark brown sugar (packed)
1 Tbs half and half cream (or milk)
1 Tbs freshly squeezed lemon juice
1 1/2 tsp pure vanilla extract
1 large egg
1 large egg yolk
2 cups chocolate chips (I prefer bittersweet)
1. Sift together flour, salt and baking soda; set aside.
2. Melt butter in medium saucepan over low heat. Continue to cook on low heat, stirring often, until butter is browned. Turn off heat and stir in white and brown sugars.
3. Scrape into a medium mixing bowl and use electric mixer to cream the butter and sugars together. Add half & half, lemon juice, vanilla extract and eggs. Mix in until well combined. Add half of the flour mixture and incorporate into the batter with electric mixer. Add the rest and mix until thoroughly combined. Stir in the chocolate chips. The cookie dough will be very soft and buttery. Cover the bowl with plastic wrap and chill until firm (an hour or two).
4. Preheat oven to 375°F. Line baking sheets with parchment paper. Scoop up heaping Tablespoonfuls of cookie dough and use your hands to roll into balls. Place 12 balls on a sheet, keeping about an inch and a half between each ball.
5. Bake 10 to 12 minutes, depending on how large you’ve rolled your balls (mine took 11 minutes).
Yield: About 2 1/2 dozen
Cooking Tips
*Cool completely and store in an airtight container.
Recipe Source: Adapted from Alton Brown
PRINT THIS RECIPE using your browser’s ‘print’ function. It’s automatically formatted to print recipe & picture only.
RATE THIS RECIPE[ratings]
15 Comments
These look delish. I always use more brown sugar then white. Makes things moister.
[Reply]
oh I have to try these. chewy cookies yummy
[Reply]
Lori, these really are beautiful cookies. I think I’ve got about 50 different recipes for chocolate chip cookies but I am adding this one and trying them out this week. Thank you.
[Reply]
I’ve just printed out your recipe and told my kids to wash their hands. My kitchen will soon be a floury mess. I’ll report back in a bit!
[Reply]
Holy expletive, Batman! Just took my first bite. Weird method to be sure, but it WORKS! I’m turning cartwheels over here… awesome recipe.
[Reply]
Wow! This is the chocolate chip recipe I’ve been missing my whole life! I somehow feel complete. Thank you!
[Reply]
I’m chilling my dough overnight because it’s too late to be eating yummy cookies. I will tell you how it tastes after a 12-hour (or more) period of refrigeration.
[Reply]
These were really great! I posted about them today and linked back to you. Thanks for posting this recipe; I will be making them again.
[Reply]
These look delish! I just made the dough and will bake them later tonight. Thank you for sharing!!!
[Reply]
The dough is sitting in the fridge awaiting to be made. It is another hour to go. Will let you know.
[Reply]
I’m not sure what happened – but when I made these, the first pan turned out like BRICKS. The dough was so hard and so stiff I could hardly mix in the chocolate chips. I cooked the first pan, figuring they would still spread – but to no avail. I had to add a whole stick of butter (totaling THREE! yikes!!!) to get them soft enough to cook correctly. I checked my recipe quantities again, and I put in the correct amount of everything (minus Lemon juice). Any thoughts on what happened??
[Reply]
These are amazing, thanks!
[Reply]
These looks wonderful. I love chocolate chip cookies.
[Reply]
Theres always something about dealing with hot oils that scares the crap out of me, I think it’s a throwback from getting burned in home ec as a kid… really want to try these though (pray for me!)
[Reply]
since this cookie is too sweet for me i try to cut down the brown sugar to 250g and skip adding white sugar, does it affect the chewiness of the cookie? please advise!
[Reply]
Lori Lange Reply:
November 30th, 2009 at 8:28 AM
I wouldn’t mess w/ the sugar… you might have drastically different results. Let me know if you find something that works.
[Reply]