Recently there have been a lot of brown butter recipes out there. You find it in sauces, savory dishes and desserts. Browning butter before you use it gives it a rich nutty flavor that is really satisfying. We decided after we have seen so many great recipes out there with browned butter that we needed to go ahead and jump on the band wagon as well. We made these brown butter chocolate chip cookies and they were amazing. The flavors were great and everyone who had some just raved about them. The cookies were definitely more of a crispy cookie than a soft chocolate chip cookie. They all have their place, right? We hope you enjoy these as much as we did.
Brown Butter Chocolate Chip Cookies
Adapted from Christie's Corner
Makes approximately 3 dozen cookies
3/4 c. butter
3/4 c. sucanat
1/2 c. evaporated cane juice
2 large eggs
1 t. vanilla
2 c. whole wheat pastry flour
1/2 t. baking soda
1/2 t. salt
1 1/2 c. dark chocolate chips
1) Preheat the oven to 350 degrees. In a small saucepan heat butter over medium high heat till it becomes amber colored and smells nutty. Remove from heat and let the butter cool for about 5-10 minutes.
2) Meanwhile whisk together the whole wheat pastry flour, baking soda, and salt in a medium bowl.
3) Once the butter has cooled whisk the butter in with the sucanat and the evaporated cane juice until they have mostly dissolved. Beat in the eggs and the vanilla until they are well combined. Slowly begin to add the flour mixture to the butter mixture in batches. Let each batch mix in completely before adding the next batch. Stir in the chocolate chips.
4) Place 1 heaping tablespoon sized dollops on a cookies sheet lined with parchment paper. Bake the cookies for 10-12 minutes. Let cool completely before serving.
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