The other day I was sitting on the beach having lobster pasta during my lunch break (which is a totally normal lunch break in Liberia!) and suddenly had a craving for chocolate chip cookies. So when I got home after work I scrounged around in my cupboards to see what ingredients I had left, without having to run to the shop…I find that both my best and worst baking experiences always seem to happen that way! Luckily, this was one of my best.
First, for amusement, google “best ever chocolate chip cookie recipe” – there are so many websites claiming to have this recipe! Most of them called for things I don’t have, or can’t really get in Liberia (like cake flour), so I went with a recipe from Martha Stewart, and divided it into half because of limited ingredients – and to prevent the peril of having 3 dozen cookies in the apartment and only me to eat them. Then while mixing the ingredients, I realized my butter was practically frozen, thanks to an inadvertent turning up of the fridge dial. So rather than wait (I really wanted the cookies!) I decided to melt the butter…and that turned into browning it, which I had never done before. Please, if you have not browned butter, do it now. It’s incredible! And I’m going to go and add it to every other recipe and see how that goes!
Despite all these what I assumed would be shortcomings, it was actually incredible. I must have eaten a couple cookies worth of just the dough before I stuck it in the oven, thanks to the nutty flavor from the browned butter! And the next day I basically ate every single one that I wasn’t able to get out of the house the night before. I have to admit, these may be my new favorite cookies, and I’ll be churning these out time and time again. This recipe made about 15 larger cookies, and can very easily be doubled to make more. Go forth, brown butter, and enjoy!
Browned Butter Chocolate Chip Cookies
Recipe adapted from Martha Stewart
1 1/8 cups all-purpose flour
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, melted and browned
1/4 cup granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 large egg
1 cup mini milk chocolate chips (you can also use regular sized chocolate chips – the mini just packs in more chocolate-ly goodness!)
Preheat oven to 350 degrees fahrenheit/178 degrees celsius. In one bowl, whisk together the flour and baking soda. Add the stick of butter to a sauce pan and melt – once the butter has melted continue to heat. The butter will start to foam, and once the foam has subsided you will notice brown flecks in the butter. Remove from heat immediately so it doesn’t burn, and add right away to a heat proof bowl.
To the browned butter add both sugars, and mix well. To the butter mixture add the salt, vanilla, and egg. Beat or mix until the ingredients are well combined. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Using a spoon, drop a tablespoon-sized ball of dough to a baking sheet, lined with foil. Space each cookie about 2 inches apart, as the cookies will spread as they are baking.
Bake for about 12-14 minutes, until the cookies are firmer around the edges but soft in the center. Remove the baking sheet from the oven, and allow to cool. And then try to share them before devouring them all yourself!