Brown Butter and Vanilla Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert/Cookies
Serves: 26
Ingredients
  • 8 tbsp. (1 stick) unsalted butter browned
  • 3 cups all purpose flour (King Arthur)
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1-1/4 cup dark brown sugar
  • ¼ cup unrefined coconut palm sugar
  • ½ cup coconut oil
  • 1-1/2 tbsp. Sweet & Salty Surrender
  • 1 tbsp. real vanilla extract
  • 2 eggs room temperature
  • ⅓ cup Milk Chocolate Ghirardelli chocolate chips
  • ⅓ cup Dark Chocolate Ghirardelli chocolate chips
Method
  1. Begin by browning the butter in a saucepan on medium heat for about 5 minutes, stirring often.
  2. Notice a very active and large bubbling stage at the beginning and then suddenly the bubbles slow to a mass of smaller more foamy like bubbles. As soon as this happens, small brown bits will begin to form at the bottom of the pan and the butter will turn to a caramel brown color quickly. There will also be a prominent smell of a toasty caramel aroma.
  3. Take the saucepan off of the heat immediately.
  4. Pour butter into a glass dish to cool off and set aside.
  5. In a medium size bowl, add the flour, baking powder and baking soda and mix to combine. Set aside.
  6. In a large bowl combine the brown sugar, coconut sugar, coconut oil, Sweet & Salty Surrender and vanilla together with a hand mixer.
  7. Add in the first egg and blend. Then the second egg and blend.
  8. Now add in the cooled butter and mix with the hand mixer.
  9. With the hand mixer on, add about ½ cup of the flour mixture at a time to the wet ingredients and mix to combine.
  10. Add in the chocolate chips and incorporate with a wooden spoon.
  11. Cover bowl with plastic wrap and store in the fridge for at least an hour, preferably longer if you have the time.
  12. The last 20 minutes of the dough chilling, go ahead and preheat the oven to 350 degrees.
  13. Spoon about 1-1/2 tbsp. cookie dough and roll dough into balls with your hands and place on a parchment or silpat lined baking sheet.
  14. Bake for about 11 min. If using 2 baking sheets at the same time in the oven, be sure to rotate pans from top to bottom and bottom to top.
  15. Allow cookies to cool on a wire rack.
Recipe by Sweet Is The Spice at https://sweetisthespice.com/brown-butter-and-vanilla-chocolate-chip-cookies/