These are different than my normal chocolate chip cookies. These are buttery, fluffy, light on the chocolate but not light on the richness. I added my favourite sweets spice, cardamon, and my ever-present nuts, walnuts. I made these cookies HUGE, mostly by accident (I have no smaller glasses), but also because I love me some big cookies. This recipe involves some fridge time, but don’t worry, totally worth it.
Brown Butter Chocolate Chip Cookies
Ingredients
- 2 1/2 cups salted butter
- 4 1/2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 cups packed dark brown sugar
- 1 cup granulated sugar
- 6 eggs
- 2 tsp vanilla
- 1 1/4 cups semisweet mini chocolate chips
- 1 cup walnuts (chopped into mini-chocolate-chip-sized pieces)
Directions
- Brown the butter! Just a note, because this is such a large amount, cut the butter into cubes before adding it to the pot to allow a more even melting/browning. Once browned, pour into a heat-proof bowl and allow it to come to room temperature. Once RT, throw it in the fridge for about 20 minutes, you want it to solidify a bit.
- Remove the partially-solidified brown butter from the fridge.
- In a large bowl, whisk together the flour, baking soda, and salt; set aside.
- Scrape the brown butter into a large bowl, add both sugars and beat until light and fluffy.
- Add the eggs and well, again, until light and fluffy. Add the vanilla and beat to combine.
- Add the flour mixture and stir until just combined.
- Loosely cover bowl with plastic wrap and refrigerate for 1 hour.
- Line 2 cookie sheets with parchment paper (or grease them).
- Remove the dough from fridge and turn out onto a lightly-floured surface. Section the dough into three parts and roll one section into a medium rectangle, about 1 1/2 inches thick.
- Sprinkle this first dough layer with a third of your chocolate chips and a third of your walnuts. Top with a second piece of dough, and sprinkle it another third of the chocolate and walnuts. Top with the final piece of dough and sprinkle the remaining chocolate and walnuts.
- Gently roll out your giant cookie sandwich, with a floured rolling pin. Roll it to about a 1 inch thick (I am terrible at rolling, so this ignore my rolling pictures).
- Cut the dough into circles with either a cookie cutter, or a glass. Dip your cutter in flour to prevent sticking. Move the rounds onto your prepared cookie sheets, space them about 1 inch apart. Cover loosely with plastic wrap and refrigerate for an hour.
- Preheat the oven to 375°F.
- Bake for 10-15 minutes, or until the edges have just set.
- Remove the sheets from the oven and allow the cookies to cool for a few minutes before transferring them to a cooling rack.
Step-by-step
- Brown the butter! Just a note, because this is such a large amount, cut the butter into cubes before adding it to the pot to allow a more even melting/browning. Once browned, pour into a heat-proof bowl and allow it to come to room temperature. Once RT, throw it in the fridge for about 20 minutes, you want it to solidify a bit.
- Remove the partially-solidified brown butter from the fridge.
- In a large bowl, whisk together the flour, baking soda, and salt; set aside.
- Scrape the brown butter into a large bowl, add both sugars and beat until light and fluffy.
- Add the eggs and well, again, until light and fluffy. Add the vanilla and beat to combine.
- Add the flour mixture and stir until just combined.
- Loosely cover bowl with plastic wrap and refrigerate for 1 hour.
- Line 2 cookie sheets with parchment paper (or grease them).
- Remove the dough from fridge and turn out onto a lightly-floured surface. Section the dough into three parts and roll one section into a medium rectangle, about 1 1/2 inches thick.
Stacked and ready to roll.
- Sprinkle this first dough layer with a third of your chocolate chips and a third of your walnuts. Top with a second piece of dough, and sprinkle it another third of the chocolate and walnuts. Top with the final piece of dough and sprinkle the remaining chocolate and walnuts.
- Gently roll out your giant cookie sandwich, with a floured rolling pin. Roll it to about a 1 inch thick (I am terrible at rolling, so this ignore my rolling pictures).
A slight step-up from my sloppy hand forming.
- Cut the dough into circles with either a cookie cutter, or a glass. Dip your cutter in flour to prevent sticking. Move the rounds onto your prepared cookie sheets, space them about 1 inch apart. Cover loosely with plastic wrap and refrigerate for an hour.
- Preheat the oven to 375°F.
- Bake for 10-15 minutes, or until the edges have just set.
- Remove the sheets from the oven and allow the cookies to cool for a few minutes before transferring them to a cooling rack.
Further ingredients: A glass of milk.
