Chewy Browned Butter Chocolate Chip Cookies

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Full of flavor, this 2017 Illinois State Fair Cookie Contest third place winning recipe combines the comfort of your favorite chocolate chip cookie with the full flavor of browned butter!

Ingredients

  • 2 cups salted butter, (4 sticks) softened
  • 2 1/2 cups brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 Tbsp. vanilla
  • 1 Tbsp. molasses
  • 3 large eggs
  • 4 3/4 cups Hodgson Mill All Purpose White Flour
  • 2 1/4 tsp. baking soda
  • 3 cups semi-sweet chocolate chips

Directions

Place half the butter (2 sticks) into a saucepan and heat over medium heat. Swirl the pan occasionally. The melted butter will get foamy and make crackling sounds. The water is evaporating. The crackling will start to die down, but it will still be bubbly. Don't let the butter burn! Keep swirling the pan. The milk solids (the white bits) will turn amber-colored and the butter will smell caramelized. Pull the pan off the heat and pour into a small bowl. Don't leave it in the pan or it will keep cooking! Be sure to get all the browned bits! Let it cool to room temperature. 

Add the remaining soft butter (2 sticks), brown sugar, and granulated sugar to a mixing bowl fitted with a beater attachment and beat until mixture is smooth. Add the molasses and vanilla. Pour in the cooled browned butter. If it is still hot, it will melt the butter already in the bowl and mess up the dough's structure. Beat until mixture is light and fluffy. Add the eggs one at a time, beat and scrape the sides of the bowl in between each addition. Add the flour and baking soda and beat on low speed just until combined. Over-working the dough will create a tough cookie. Add the chocolate chips and beat a little bit more, or stir them in with a spatula. Store the dough in the fridge for at least 30 minutes. You can also freeze half of the dough for a later time. Just be sure to wrap it tight to prevent freezer burn. 

In a 350 degrees pre-heated oven, place the oven racks in the middle and upper third of the oven. Line cookie baking sheet with parchment paper or use silpat mats. Scoop the dough into  2 tablespoon-sized balls and place a couple inches a part on the cookie sheet. Bake cookies 12-13 minutes, until golden brown around the edges and the center is still a little light. Let the cookies rest for 5 minutes before removing them from the cookie sheet. 

Yields: 72 cookies



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