Brown Butter Chocolate Chip Cookies

So it's the first thing I've baked in Libya, and let me tell you, it was really difficult finding the ingredients and equipment to make these. I'm definitely looking forward to when all my baking supplies arrive from DHL, but they are being really dumb right now. I asked them if I needed to do anything else, and they said no, then, days later, they said that they haven't shipped it yet because they need some other documentation. Argh! But we finally got everything sorted through, and my boxes should be on the way.

So without my regular baking supplies,
I measured in a liquid measuring cup, I used an actual spoon to measure out teaspoons, and I mixed in the liner of a rice cooker because I could not find a mixing bowl. Then I had to do some conversions from metric and Celsius. Fun stuff.

But these were pretty good cookies, but I really noticed the need for real vanilla. Vanilla makes chocolate chip cookies, and Libya does not allow any alcohol in the country (not legally anyway). But I've got some on the way. So I bet when I try these again, they will turn out awesome.

They smelled really good when they were being mixed up. The brown butter gives it the smell of fresh baked even before it goes in the oven. I just wish I could have had real chocolate chips. I am a chocolate chip fan not a chunk fan. I really like how uniform chocolate chips are, so I know what to expect each bite. Maybe I'm weird, but oh well, that's they way I am.

So without further ado, I give you the recipe. Give them a try. They're different from your normal chocolate chip cookies, but in a good way. Enjoy!


Brown Butter Chocolate Chip Cookies
from Slice of Sueshe

Ingredients:
1 ¾ cups flour
½ teaspoon baking soda
14 tablespoons unsalted butter
½ cup granulated sugar
¾ cup brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
¾ cup semi-sweet chocolate chips
½ cup bittersweet chocolate chips, chopped

Directions:
Pre-heat the oven to 375F. Line two large (18- by 12-inch) baking sheets with parchment paper; set aside.

Whisk flour and baking soda together in medium bowl; set aside.

Heat 10 tablespoons of the butter in a skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

Add the granulated sugar, brown sugar, salt, and vanilla to the bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, and then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips, giving dough final stir to ensure no flour pockets remain.

Divide dough into 16 portions, each about 3 tablespoons (or use a #24 cookie scoop). Arrange 8 balls, two inches apart on prepared baking sheets. (Smaller baking sheets can be used, but will require 3 batches.)

Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 12 minutes, rotating baking sheet halfway through baking. Transfer the baking sheet to wire rack; cool cookies completely before serving.