Monday, June 27, 2011
This was my first time using browned butter. The cookies were yummy, but honestly, it was too much effort to brown the butter. Regardless, my coworkers loved them!
Recipe from Picky Palate
2 sticks (1 cup) butter
1 1/4 cups packed light brown sugar - 9.38 ounces
1/4 cup granulated sugar - 1.75 ounces
2 large eggs
2 teaspoons vanilla
2 3/4 cups all purpose flour - 11.33 ounces
1 1/2 teaspoons baking soda
1/2 teaspoon Fleur de Sel or sea salt
One 10-ounce bag chocolate chips
1. Preheat oven to 375 degrees F. and line a large baking sheet with a silpat liner or parchment paper
2. Place butter into a medium saucepan over medium heat, swirling pan to melt. Once melted watch carefully. Butter will foam, boil then little brown bits will start to form around sides and bottom of pan. Once butter turns a golden brown and has a very nutty aroma, remove from heat. I transfer mine to a bowl so cooking stops. Let cool for 5 minutes.
3. Place both sugars into stand or electric mixer. Add brown butter and mix until well combined. Add eggs and vanilla, mixing until well combined. Place flour, baking soda and Fleur de Sel/sea salt into a large bowl. Slowly add to wet ingredients then add in chocolate chips, mixing until just combined. Scoop dough onto prepared baking sheet with a medium sized cookie scoop and sprinkle tops with additional Fleur de Sel/sea salt. Bake for 9 to 11 minutes, until cooked through. Let cool for 5 minutes then transfer to cooling rack.
Makes 3 dozen cookies