Until about 5 days ago, I thought “brown butter” was a crock of shit.
I hate to be crass, but let’s be honest, food bloggers are some of the best bullshitters I know. Don’t worry, I’m include myself in that sweeping comment.
I mean really, we love to make basic things and give them a fancy name that hipsters will repin like crazy and drive traffic to our sites.
Chocolate Pudding with Peanut Butter Mousse and Maple Candied Bacon = Chocolate Pudding with stuff sprinkled on it
Spinach-Quinoa-Peach Salad with Honey-Sage Vinaigrette= a salad with fruit and grains
I’m just calling it like it is. And you know what hipsters love?
Butter. Especially brown butter.
So for a long time, I avoided anything with brown butter, because it just sounded sort of silly, but then on Friday I was bored and I needed to make dessert for the next day. So I thought to myself, why not give it a shot?
At worst it, it’s still just a damn cookie. At best, it’s an amazing cookie.
I won’t lie. It’s a pretty amazing cookie.
Brown Butter Chocolate Chip Cookies
adapted from Food and Wine
1 stick of butter
1 cup + 2 tbsp all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup brown sugar
1/4 cup white sugar
2 tsp vanilla extract
1 cup dark chocolate chips
In a pan, melt butter over medium heat. Allow to brown, about 5 minutes. Remove from heat, transfer to large bowl and allow to cool to room temperature. In the meantime, combine flour, salt, and baking soda in a bowl and set aside.
Once the butter has cooled, cream together butter and sugar until fluffy. Add 1 egg at a time, then vanilla and continue to be beat for about a minute. Add in flour mixture. Mix until almost combined. Fold in chocolate chips until dough is just combined.
Place dough in the freezer while oven preheats to 350F.
Once oven has pre-heated, form dough into walnut sized balls. Place on parchment paper-lined pan and bake for 8-10 minutes, or until golden around the edges.
Remove from oven, leave on pan for a few minutes then transfer to a cooling rack until cool. Then serve! This recipe makes about 20-24 small ish cookies. If you want larger cookies, bake longer and you’ll probably get about 10.
So I’m going to go ahead and tell you that these are great.
I’m going to swallow my pride and admit I was wrong. Brown butter is pretty tasty. They weren’t lying when they said it gives it a nice nutty flavor.