Psst! Hey… you! Over here. I have cookies.
Not just any cookies: soft, chewy chocolate chip cookies. With brown butter. Because what isn’t better with the addition of brown butter?
It’s been a while since I’ve posted a dessert. I’ve been trying to stick to the whole healthy thing. But these last few weeks? They’ve been very healthy; some might even say too healthy. And life is all about balance. No matter how delicious my healthy recipes are, if I don’t get a sweet treat every now and then I get very cranky.
And these cookies are just what the doctor ordered if you’re in need of a treat! Their delicate crumb and deep, nutty, toffee-like flavor has driven me to distraction. I had originally planned to use them for ice cream sandwiches, but they were so good on their own that before I knew it, there were only two left! (There also may have been a very pathetic instance of me standing in front of the open freezer, eating dough that I had put in there to bake another day. Who had time for baking?) I decided I had better seize the opportunity while I still could, and sandwiched some vanilla bean ice cream between my last two cookies. I immediately set aside any doubt that I had harbored about the potential for the ice cream to ruin a thing that was already too good to be true. It was easily one of the best ice cream sandwiches I’ve ever eaten.
I’ve already made a mental list of events that I can make these cookies for. Because I clearly can’t be trusted with them sitting unclaimed in my kitchen. If you have more restraint than I do — or are generous enough to share them with coworkers or neighbors who will suddenly be your best friends – I highly recommend making these. ASAP.
Chewy cookies not your cup of tea? Try my recipe for Crispy Salted Chocolate Chip Cookies!
Chewy Brown Butter-Espresso Chocolate Chip Cookies
Brown butter gives these tender cookies a deep toffee-like flavor and a slight saltiness that renders them irresistible. The dough will be very soft — if necessary, pop it into the fridge for 10 minutes to firm it up and make it easier to work with. The dough can also be formed into a log and frozen for quick and easy slice and bake cookies whenever you feel the need. Just slice the frozen dough into rounds and add 5 minutes to the baking time.
• 1 stick unsalted butter, cut into 8 pieces
• 1 Tbs instant espresso powder
• 2 cups all purpose flour
• ½ tsp baking soda
• 1 pinch kosher salt
• 1 cup brown sugar
• ½ cup granulated sugar
• ½ tsp vanilla extract
• 1 large egg
• 1 cup bittersweet chocolate chips (I like Ghirardelli)
Preheat oven to 365 F.
Place the butter in a small saucepan over medium heat. Allow it to melt, stirring occasionally to prevent it from burning. Continue cooking until the butter turns a golden brown (the color of caramel sauce) and has a slightly nutty aroma — this should take about 5 minutes. Remove from heat and stir in the espresso power. Let cool slightly.
In a large bowl, combine the flour, baking soda, and salt.
In a small bowl, whisk together the brown butter mixture, sugars, and vanilla. Beat in the egg.
Gently mix the wet ingredients into the dry ingredients — the dough will be very soft but should hold its shape. Stir in the chocolate chips.
Drop rounded teaspoons of dough into a cookie sheet lines with parchment or a silpat. Bake 10-14 minutes or until the centers are just set. Slide the parchment off the hot pan and allow to cool completely.
Yields 30 cookies.