Saturday, December 29, 2012

Brown Butter Chocolate Chip Cookies

This recipe is not for the faint of heart-it contains two sticks of butter. Two, deliciously melted (and browned!) sticks of butter that make these cookies taste unreal. I followed this recipe with a few changes of my own. I used spelt flour instead of unbleached flour, and I used two Ghirardelli chocolate bars (chopped up into little bits) in place of the chocolate chips, and I added the hot browned butter straight to the sugars to create a caramelized taste. I also allowed the dough to sit in the fridge for a few hours, so that the flavors could marinate. These cookies are best eaten straight out of the oven, or within a day of baking (in my opinion!).



 1 cup of butter (2 sticks)
1 cup brown sugar
1/2 cup sugar
2 eggs room temp
1 tsp vanilla
1 1/2 cups spelt flour (or any flour you wish)
1 tsp baking soda
1 tsp sea salt
2 chopped Ghirardelli chocolate bars

 Add sugars to a heat proof bowl. Melt butter in a saucepan on medium heat, stirring frequently for 5-7 minutesuntil it just starts to brown and changes to an amber color. Once butter browns, transfer to bowl of sugars, mix and let cool completely.
Once cooled, add eggs and vanilla to butter and sugar, mixing well. In a separate bowl add flour, baking soda, and salt, mixing well. Add dry ingredients to wet ingredients, mix until dough forms. Fold in chopped chocolate, cover bowl, and refrigerate for 2-24 hours.
 Preheat oven to 350 and roll dough into 1 - 1 1/2 inch balls. Bake for 8-10 minutes, or until the cookies just barely begin to brown. You want them to look a bit undercooked, so that they're perfectly chewy once cooled.

No comments:

Post a Comment

Copyright © Honey & Brie • Template by mable+mint