Once again, in my pursuit to find chocolate chips, I’m reminded how different the French baking style is from the American one. I know, crazy to think about given how much the French like their pastries, or so it would seem from the amount of patisseries on every street, yet somehow, simple chocolate chips are incredibly hard to come by. Every store I walk into, I check to see if they have any. Some have none, and the markets that do have them only have teeny bags! I think I’m going to seriously need to invest in some industrial size bags. I am also recruiting anyone who plans on coming to Paris soon to bring me some 😉
So I did finally manage to snag a pack of these chocolatey pieces the other day and decided, what better thing to make with them than chocolate chip cookies! Instead of the basic cookie, I decided to brown my butter. Something you should know about me is that I LOVE brown butter. Honestly, I think brown butter makes everything better. By heating up butter in a sauce pan, the liquids and the fats separate. As the fats start to toast at the bottom of the pan, it gives off the most amazing nutty smell, which corresponds to the nutty flavor it adds to baked goods.
I also realized that since I don’t have a a mixer or my beloved KitchenAid with me, brown butter is much easier to blend with the sugars in the recipe if you don’t let it solidify again. Most recipes say the butter should be cooled completely before using, but I just let it cool to room temperature before I put it in with my other ingredients. I also was too impatient to let these cool for an hour in the fridge and was worried they might spread too much. I think the extra egg yolk acts as a glue though, so they stayed perfectly round, even when the dough was at a room temp.
I popped these into the oven for just a few minutes and barely let them cool for a second before I grabbed for one. Quite honestly, I don’t think the brown butter made a huge difference, but they were still some very yummy chocolate chip cookies. They were puffy and cakey, just how I like them. I would definitely like to play around with the brown butter some more – maybe letting it solidify would have actually been a good idea – but either way, these certainly satiated my cookie craving. BROWN BUTTER CHOCOLATE CHIP COOKIES
(Just your pretty basic chocolate chip cookie recipe with some brown butter)
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tablespoons milk
- 2 teaspoons vanilla
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
- To brown butter, heat in a saucepan over medium heat until the butter begins to simmer. Continue cooking, stirring, just until butter begins to turn golden brown, about 4 to 5 minutes.
- Pour off into a measuring cup or bowl, leaving darkest sediment behind. Let the butter cool to room temperature.
- In a large mixing bowl with electric mixer, beat the browned butter and sugars until light and fluffy.
- Add egg and egg yolk, milk, and vanilla. Beat on low speed until well blended.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the egg and butter mixture, mixing on low speed, until a soft dough forms. Scrape the bowl a few times. Stir in the chocolate chips. Cover and chill for about an hour.
- Heat the oven to 375°. Line a cookie sheet with parchment paper or a silicone mat; spray paper with cooking spray.
- Using a cookie scoop, drop balls of dough onto the silicone mat or greased parchment, allowing about 2 to 3 inches in between the cookies.
- Bake for 6 to 10 minutes, until browned around the edges. Cool completely and transfer to an airtight container for storage.