When it comes to cookies, chocolate chip reigns supreme. You agree right? So what could make a chocolate chip cookie even better. Use browned butter. Oh my word. Browned butter. And make it so I don’t have to chill the dough so we can all have cookies as soon as possible. Enter these cookies. Oh these glorious cookies.
This recipe actually comes from one of the many cookbooks I won. I have close to 100 cookbooks. Yes 100. There a few books that I use all the time and could not live without.
But what about the rest? Sometimes I feel like I buy them only to keep them shelved. And it’s such a shame! Because I know they are chock full of great recipes from great bakers and chefs. So lately, I’ve been wanting to dust them all off and pick a few recipes to highlight them for you. Like this one..
This cookie recipe comes from the Cookies and Cups cookbook, a cookbook from Shelly, from the Cookies and Cups food blog. I baked her Nutella Brownies recently and fell in love with them. They were so fudgy and delicious and so simple to make as well! I knew I had to pick a few more simple scratch made recipes to share with you.
So of course after perusing them all I had to pick the cover recipe. Salty Browned Butter Chocolate Chip Cookies. I mean if they are the cover photo then you know the recipe has got to be out of this world. And when I saw you didn’t need to chill these even better. I adapted the recipe slightly and basically made them in the same pan I made the browned butter in to simplify matters.
Let’s talk browned butter. These cookies are made with browned salted butter. If you want to know how to make browned butter then give this a read. Using browned butter gives these cookies this amazing nutty and caramel flavor that only browned butter can make. I don’t normally use salted butter in my desserts, but I accidentally picked up a box of it at the store, so I knew it was fate that I had to make these cookies. And you know what? Using salted butter in this recipe really balances out all the sweetness. So if you’re into that whole salty and sweet dessert thing- then make these!
I made my browned butter in a big skillet, and once the butter had cooled slightly I simply added the rest of the ingredients right into the skillet. To the butter, you want to add in your sugars and whisk to combine. Then your eggs and vanilla. Then your flour, baking soda, and salt. And that’s it! No mixer, no multiple bowls, no chilling! Cookie perfection.
And the texture of these cookies? Oh be still my heart. Perfect crisp edges, soft ooey gooey chewy center. How she managed to pack in all this wonderfulness into one cookie is beyond me. I’m just glad I got to discover these myself. I seriously ate two right off the cookie sheet before they cooled.
Oh and this cookie dough requires no chilling time. So in other words cookies in a flash. Warm, soft, gooey perfection in no time.
So run a few miles. Burn a few calories. Then grab your saucepan. Its time to make these cookies.
Before we part ways, let’s chat more about this cookbook.
Here’s What I Love About This Cookbook
- I love her voice in this cookbook. It’s like she is in the kitchen with me. Talking to me. Walking me through each recipe.
- Each recipe has a photo to go along with it. I mean she is a food blogger so it makes sense. But I hate cookbooks that have like 5 photos to it. And of course each photo is droolworthy, which I would expect no less.
- She starts with recipes “you need to nail” if you say you can bake- like the fudgiest brownies (I’ll take her word on that after I’ve tried these Nutella bad boys) and classic sugar cut-out cookies. Nail these recipes and sky’s the limit.
- There are desserts AND savory recipes. Yes it’s dessert first for this cookbook, and I’m a total fan of that. But even the biggest dessert fan (Me! That’s me!) needs a salty snack and a real meal now and then. You will find some amazing dinners (like garlic bread pasta, swoon!), salads that won’t make you feel like you’re dieting (BLT panzanella, mmhmm you heard right) and some sammies that are I’m seriously crushing on (french onion grilled cheese, ’nuff said).
Other Recipes From The Cookbook I Want To Try:
- Pretzel Frosting – Yes I want to make just a frosting. Ok maybe I’ll top it with a classic chocolate cupcake or spread it on some seriously good blondies. But still I want a spoon. So I can use it to gobble up this frosting.
- S’mores Cake – OMGGGGG . Forget the campfire. Let’s stay inside and make this instead. 3 layers. Toasted marshmallow buttercream. Milk chocolate ganache. Need I say more?
- Tuxedo Brownies- Clearly I am fan of this girl’s brownies recipes. But can you blame me? I mean this is brownie all dressed up and fancy like with a frosting and ganache on top. Definitely making these soon. Like grabbing my mixing bowls now….
Ok I’ll stop there because I could keep going.
If you get this cookbook I promise it won’t collect dust on your bookshelf promise. So go get your own copy of this awesome cookbook and let me know which ones love!
- 1 cup (2 sticks) salted butter
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon coarse salt
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, whisked
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- flaked sea salt, (for sprinkling), optional
- 1. In a medium saucepan, melt the butter over medium heat, then bring it to a boil. Once it starts boiling, swirl the pan constantly until the butter passes foamy phase and becomes a deep amber color. Remove from the heat, and allow the butter to cool for 20 minutes.
- 2. While the butter is cooling, preheat the oven to 350F. Line a baking sheet with parchment paper.
- 3. Add the brown sugar, granulated sugar, eggs, and vanilla to the cooled butter in the saucepan and stir to combine. Add in your flour, baking soda, and salt . Stir using a wooden spoon until the dough comes together and the ingredients are evenly incorporated.
- 5. Stir in the chocolate chips.
- 6. Using a medium (2-tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet. Bake for 10 to 12 minutes until the edges are lightly golden.
- 7. Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. If desired sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling. Store airtight at room temperature for up to 3 days
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