Browned Butter Makes Everything Better

 

Erin Stephen who has been an intern at Union Church this summer from Scotland came over for lunch and to bake some browned butter chocolate chip cookies (because browned butter makes everything better-- recipe below!) 

Browned Butter Chocolate Chip Cookies

• 2 sticks unsalted butter (1 cup, or half a pound)
• 2 1/4 cups bread flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/4 cup sugar
• 1 1/4 cups brown sugar
• 1 egg
• 1 egg yolk
• 2 tablespoons milk
• 1 Tablespoon vanilla extract
• 1 cup semisweet chocolate chips
• 1 cup dark chocolate chunks

Melt the butter in a small heavy-bottom saucepan over medium heat. Cook slowly until it turns into a golden brown color (about five minutes). If you have never browned butter, the nutty smell of browned butter is amazing, and you are in for a treat. Set aside and cool.

Mix together the flour, salt, and baking soda in a separate bowl.

Pour the melted butter in the bowl of a stand mixer. Add the sugars and beat on medium speed until creamy.

Add the egg, egg yolk, milk, and vanilla extract. Beat until well combined.

Slowly add the flour mixture until thoroughly combined.

Stir in all of the chocolate chips and chunks and do your best to not eat all of the dough at this point.

Cover bowl with plastic wrap and chill the dough for a minimum of twelve hours, and ideally 36 hours.

When you are ready to bake, heat oven to 375 degrees F.

Roll approximately 1 tablespoon of dough into balls and place on cookie sheet.

Bake for 8 minutes or until golden brown, checking the cookies after 5 minutes and rotating the baking sheet for even browning. If you have an air fryer, bake at 350 for 6 minutes. They will be crispy on the outside and gooey in the middle.

Cool completely on wire racks. Store in an airtight container if you are lucky enough to have any left.