I’m going through my last bag of Ghiradelli Semi-Sweet Chocolate Chips! Two months ago I was in a rush to figure out how I can deplete my chocolate stash in my freezer. But now I’m trying to see how I can make it last till my next trip back to the states! I still have the chocolate bars to go through in the meantime, but I love Ghiradelli’s chips. Sure I can buy Nestle Toll House Chocolate Chips if I’m in a major chocolate crunch from an international market, but I seriously cringe when I see one bag of chips costing more than $5. I can usually get 2 bags for that price back home!
After seeing Joy the Baker’s use of brown butter in her Brown Butter & Coconut Chocolate Chip cookies, I just had to try browning some butter of my own. The result was a dark amber colored liquid reminding me of a Chimay Red Ale Beer.
The brown butter aroma was absolutely amazing. I kept on taking whiffs of the browned butter by itself, when it was incorporated with sugar, and after the eggs were added in. You get the picture; I was intoxicated by the aroma at every stage of the cookie dough making process. Thus I was a little dismayed, when the aroma didn’t follow thru after the dough was baked. It smelled like a regular batch of chocolate chip cookies.
So what’s the difference? The depth of flavor is subtle. In my opinion, adding melted butter instead of room temperature butter created a more crispy shortbread-like texture. I did not strain out the bits of browned milk solids so it speckled the cookies giving it some visual interest. I will definitely try browning some butter again to try in other recipes. The method is simple, and does not take too much additional time to do. But for now, I am happy that I have some extra cookie dough frozen, ready to be baked!
Brown Butter Oatmeal Chocolate Chip Cookies
Recipe adapted from this joythebaker recipe
1 cup (2 sticks) unsalted butter, melted and browned to about 3/4 cup butter *
1 cup granulated sugar
3/4 cup brown sugar
1 tbsp. pure vanilla extract
2 1/2 cups all-purpose flour
3/4 tsp. baking soda
3/4 tsp. salt
1 large egg
1 large egg yolk
3/4 to 1 cup of oatmeal (depending on how much oatmeal you want in the cookie)
1 cup semi-sweet chocolate chips
Melt butter in a medium saucepan over medium heat. The butter will begin to foam and crackle. Stir with a metal whisk every so often to make sure the butters solids will brown evenly as they drop to the bottom of the pan. The aroma of the butter will start to change as it browns. Keep a watchful eye to make sure the butter doesn’t burn. Once browned, set aside to cool.
Preheat oven to 350 degrees F. In a medium bowl, whisk together flour, baking soda and salt. In another bowl, add the granulated sugar, brown sugar, and browned butter together. Stir together for two minutes. If you have an electric stand mixture, beat on medium speed for 2 minutes (use the paddle attachment). The mixture will be grainy. Make sure to take a whiff or taste of the deliciousness! Add the egg and egg yolk and mix well. The mixture should be smooth. Mix in the vanilla extract. Add the dry ingredients and mix until well incorporated (low speed with a mixer). Use a spatula to fold in the oatmeal and chocolate chips. The dough will be dense compared to chocolate chip cookies recipes that use the step of creaming butter with the sugar. Bake immediately or chill the dough in the refrigerator for 30 minutes. Place tbs. size cookie dough balls two inches apart on baking sheet. Bake for 10-12 minutes rotating the baking sheet halfway, until they are golden brown.
*Notes: My brown butter yielded a little less than 1 cup. Based on comments from Joy the Baker that the cookie dough was crumbly for some, I just added the entire amount to the recipe.