Brown Butter Chocolate Chip Cookies

26 Nov

I’ve decided I need to start being more organized (again). How am I going to do this? I really have no idea. I’ve tried in be more organized in the past and yet that perfectly clean always pretty house has eluded me. I buy stuff so that I will be organized but it seems to fail me every time.

We have bins for the toys to keep them organized and separated into categories. I thought for sure this would solve the toy mess. I was obviously dreaming.

I bought picture albums to put all my developed pictures in. That was 2 years ago and they are still empty with the box of pictures right beside them.

The shoe rack in the closet that was suppose to keep the shoes neat and clean is piled high with random shoes, flipped over and not in pairs.

I dream of my house looking like it came out of a magazine. I think most of us do except the people who have their houses actually in magazines.

They always make it look so damn easy on HGTV. Why oh why is it so hard in real life?

I guess I will just have to sit and eat these fabulous Brown Butter Chocolate Chip cookies while I contemplate my next organizational purchase.

VERDICT

I really like the fact these cookies aren’t flat. They are puffy without being cakey. Crispy on the outside, chewy on the inside and you can make these and be eating them within 1/2 an hour. There really isn’t much that is better than a warm chocolate chip cookie fresh out of the oven.

Recipe makes 18 cookies – adapted from America’s Test Kitchen

1 c butter
1 c brown sugar – packed
1/2 c granulated sugar
1 egg + 1 egg yolk – room temp
2 tsp vanilla
1 3/4 c all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 – 2 c milk chocolate chips (can you sub in any chocolate chips or chunks)

Preheat oven to 375 F and move rack to the middle position. Line a baking sheet with parchment paper.

In a frying pan heat butter until it gets foamy then dies down. It will get nutty/caramelly smelling. About 3 minutes. Pour into a large bowl and let it come to room temp.

Once your brown butter is at room temp whisk in sugars and vanilla. Let sit 3 minutes. Whisk again, let rest another 3 minutes.

Add eggs and yolk. Whisk until shiny.

Add in flour, salt, and baking soda.

Whisk together just until it’s combined.

Use a cookie scoop or spoon or your hands and drop rounded tablespoon on to cookie sheet. Bake until the edges are just, just golden brown, about 10-12 minutes. If you over cook them they will be a bit drier and crumblier.

Enjoy!