MAMA G’S BROWN BUTTER CHOCOLATE CHIP COOKIES
A variation on my Simple Chocolate Chip Cookie Recipe that is still quite simple
This cookie is almost identical to Mama G’s Chocolate Chip Cookies recipe, with a slight variation that will bring a big boost of flavor you won’t easily forget.
It’s All About The Butter!
The difference is that you will melt and brown the butter. Melt butter until it turns slightly brown in color. Because moisture evaporates, you will need to add 2 & ½ Tablespoons of cream or milk. For an extra boom, you can sprinkle some sea salt.
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Ingredients
1 1/2 cups butter (3 sticks)
3/4 cup granulated sugar
1 3/4 cups brown sugar, packed
1 Tablespoon high quality vanilla
2 & ½ Tablespoons of Cream or Milk
2 Large eggs (avoid Extra Large)
4 cups all-purpose flour
2 teaspoons baking soda
1/2-teaspoon salt
1 bag semi-sweet chocolate chips (about 2 cups)
1 bag milk chocolate chips (about 2 cups)
Chocolate chunks or pieces of candy bars (optional)
Directions:
Heat oven to 375 degrees F
Step 1
Melt butter in a medium saucepan until brown & set aside to cool
Step 2
In a large bowl, beat sugars on medium speed
Step 3
Add vanilla & cream and beat until smooth
Step 4
Add Butter and beat until smooth
Step 5
Add eggs and lightly beat until light and fluffy
Step 6
In a separate bowl, sift flour, baking soda and salt
Step 7
Stir in flour (dough will be stiff)
Step 8
Stir in chocolate chips (and nuts if you choose to) beat on low speed
Step 9
On an ungreased cookie sheet (or parchment lined), drop dough by tablespoonfuls or a cookie/ice cream scoop. Place 2 inches apart
Step 10
Flatten slightly by placing a chunk of candy bar or chocolate. Or by slightly pushing them down
Step 11
Refrigerate for about 10 minutes (optional)
Step 12
Bake 9-10 minutes or until light brown (centers will be soft)
Step 13
Cool 5 minutes; remove from cookie sheet to cooling rack
Step 14
Enjoy & Share
Special Notes:
1. For nut lovers, stir in 1-2 cups coarsely chopped nuts with chocolate chips.
2. Do not over bake. Cookies should be slightly golden brown.
3. Storing: If stacking, place wax or parchment between layers to avoid them sticking together
4. Ovens vary. Know your oven. You might want to bake just one to test it out. I bake mine for 9 minutes max.
5. This recipe yields about 40 cookies depending on the size you make them. You might be tempted to cut the recipe in half but I recommend making the whole recipe, baking what you need and just freezing the rest. They defrost quickly.
6.These cookies taste best when they have been in the fridge overnight. I always keep cookie balls/drops in an airtight container for quick baking
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