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I love this cookie
Published: 2/16/2010 1:53 PM
Last Modified: 2/16/2010 1:53 PM

This cookie recipe takes a bit more time than your average Toll House, but it's worth it.

Instead of beginning by creaming the softened butter and brown sugar, you first brown the butter, let it solidify and then cream it with the sugar.

The result is a nutty, caramel-like taste, and one of the best chocolate chip cookies you'll ever have.

BROWNED BUTTER CHOCOLATE CHIP COOKIES
1 cup (2 sticks) butter, browned and cooled (see step 1)
2 3/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
3/4 cup brown sugar
1/2 cup white sugar
1/4 cup light corn syrup
1 teaspoon vanilla extract
1 egg
2 cups chocolate chips

1. Preheat oven to 350 degrees. In a small, heavy saucepan, melt butter; stir and brown until it turns a caramel color and releases a nutty aroma. Be careful not to burn it. Allow it to cool to room temperature and solidify.

2. Scrape butter into the bowl of a mixer and cream with syrup, white and brown sugar. Add vanilla and egg. Scrape down bowl sides; add baking soda, salt and flour. Turn off motor and add chips with a spoon.

3. Use 1/4 cup of batter for monster cookies or a heaping tablespoon for regular size. Bake for 10 minutes or until golden brown. Allow cookies to cool on the baking sheet for 5 minutes before removing.

Reader Comments

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Tulsa World Scene Writer Jason Ashley Wright (3 years ago)

Yum! You had me with the photo, but browning butter? Mmm ...

uklynbereg (3 years ago)

How unusual. Definitely sounds delicious and worth trying.

bbvg (3 years ago)

On the subject of butter...how much of difference does it make when using salted vs. unsalted butter?

Eva's Mama (3 years ago)

bbvg, using unsalted allows you tighter control over the amount of salt in your dish. This can be especially important in baked goods and frostings.

I'm waiting for browned butter to cool right now so that I can try this recipe. ! :)

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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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Past Articles By Nicole Marshall Middleton

2/16/2013		Valentine's weekend is last call for hearts
2/14/2013		Have you tried ... greek frozen yogurt
2/14/2013		5 to Find: Last-minute Valentine's Day gift ideas
2/13/2013		Recipes: Meatless main dishes make great meals for Lent
2/13/2013		Eggs and croutons made from the heart
2/12/2013		Puff pastry a timely bit of food from the heart
2/10/2013		Nothing conjures love more than chocolate
2/9/2013		Chocolate filigree hearts great for Valentine's Day cupcakes
2/9/2013		Leftovers inspire a Valentine treat
2/7/2013		Have you tried cacao nibs?
2/7/2013		Mardi Gras mystery: Strange events at S & J Oyster Co. lead to talk of haunting
2/7/2013		What are you ...? with the King and Queen of Blue Dome District's Mardi Gras parade

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