BROWN BUTTER CHOCOLATE CHIP COOKIES

This was the very first cookie recipe that I had ever come up with and it, of course, involved brown butter. There is just something about browning the butter that I just cant help when it comes to all types of cookies and brownies; as a matter of fact just about anything can have that brown butter flavor to it is you choose. It is a nutty, buttery almost caramelized taste that is distinct, when done correctly. A lot of people are scared to try it for the simple fact that it will taste “burnt” or ruin the flavor of a classic cookie. It typically only enhances the flavor and you will just have to bake them to understand the hype and love for brown butter cookies.

TIPS:

CHOCOLATE – the type of chocolate that you use is extremely important to bring out the best flavors of a cookie. I am all for chocolate chips but I definitely think that some chocolate bars should be added in addition. A high quality chocolate of any kind is the best addition you could possibly do to your cookie baking. I usually use Valrhona or Ghirardelli. Because I am from San Francisco I have grown up around Ghirardelli for the simple fact that it is from here and originated here. Grew up going to the stores and getting chocolate bars and hot fudge sundaes. This is definitely a top recommendation when it comes to flavor and producing the best chocolate chip cookies.

VANILLA – I know everyone usually has vanilla extract laying around over vanilla bean paste but by the small chance that you have vanilla paste in your cupboards, I highly recommend using 1 teaspoon of vanilla extract and 1 teaspoon vanilla paste. The paste has a ton more flavor and has the specks of vanilla as well that gives it more of a vanilla bean taste. It is more potent and stronger which in turn is better in things like vanilla cupcakes etc. Doesnt hurt to add it in here either. 

BROWN BUTTER – I get a lot of questions on how to brown butter and when it is done or over done. I use a saucepan but you can use any pan that will melt your butter. A saucepan tends to be easier to see the butter and the stages it goes through to get to the browning part. It has a flatter surface area and shallower which in turn makes it easier to keep an eye on. Here are the steps:

•  Add the sticks of butter to a saucepan and let it melt. First it will start to foam once all the butter has melted.
• The foam will then burn off and the butter will start to form bubbles and be more translucent. Before the bubbles form, when it is foamy it is really difficult to see through the foam so just keep stirring.
• Next, it will start to give off a caramelized nutty aroma and the butter will start to slowly turn into an amber color. Keep stirring and watching carefully because this part tends to move quickly and you could end up with burnt butter if you leave it alone too long.
• The butter will slowly turn darker and darker and will no longer have the yellow undertone to it, rather the amber color will get deeper. There will start to be small bits at the bottom of the pan, once those turn a darker shade than the color of the butter you want to immediately take the butter off the heat and stove. These bits will be dark brown and that is where all the flavor lies. You want to be sure to use all of the liquid butter as well as the pieces at the bottom. DO NOT let those bits burn past a brown color because butter burns quickly.
• From here you want to put it in the refrigerator for about 30 mins to allow the butter to cool. It can still be warm but it will make a better cookie if it is not hot.

FREEZING – You are more than welcome to freeze these in a air tight sealed freezer safe bag or container for up to a few weeks. I would scoop the dough balls out and place each one in the bag. I would still allow these to chill in the fridge for about an hour before freezing them because the melted butter makes the dough not as stiff and dense. You do not need to chill in the fridge overnight if you plan on freezing these. When ready to bake I would take as many out as you plan on baking and allow to thaw for about 10-15 mins while the oven is preheating. Then bake at the normal temperature but check because it may need a few extra minutes to bake.