Brown Butter Chocolate Chip Cookies adapted from Beantown Baker (and Alton Brown!)
So, while I was in the process of looking for a recipe to include cream cheese in (I’ve been totally too lazy to make a cheesecake or something similar, and I want to do a mason jar recipe for you but I’m a little short on cash and the ability to make a water bath right now!) I stumbled across this blog, and when on to find this recipe.
I’m so particular about chocolate chip cookies, I mean… who isn’t? I saw Alton Brown’s name though, and decided that I’d give it a shot. Since he’s pretty cool.
What You’ll Need:
- 2 sticks unsalted butter
- 2 ¼ cups all-purpose flour (make your last ¼ cup heaping**)
- 1 tsp salt
- 1 tsp baking soda
- ¼ cup sugar
- 1 ¼ cups light brown sugar
- 1 egg + 1 egg yolk
- 2 tsp milk (I used soy)
- 1 ½ tsp vanilla
- 1 cup chocolate chunks & 1 cup white chocolate chips
- Preheat your oven to 375° F
- Melt your butter until it’s browned in a pot on low-medium heat and set aside to cool for a sec.
- Whisk the flour, salt and baking soda in a small bowl, set aside.
- Pour the butter in a large bowl with the sugars and mix until combined (I used my hand mixer for the rest of this recipe).
- Add the rest of the wet ingredients (milk, vanilla and eggs)
- Slowly add your flour mixture, and then your goodies! 🙂
- Pop into the fridge for at least a half hour before baking, and keep in the fridge inbetween your batches baking! But of course, bake these for 9-12 minutes, take out and cool and share with coworkers!
These pictures aren’t my best (I’m sure you’ll note the lame instagram filter), but this recipe was really something I had had had had to share with you guys. Don’t hate me, love this cookie recipe! <3
Until next recipe – which is soon!