Hello! It’s been a while. I’ve had a few frustrating weeks of failed recipes and lots of wondering what I should test and make and share here on the blog. Today I am taking it back to the basics, back to where I started this blog on a whim one winter afternoon. Back to chocolate chip cookies. A standard in any kitchen, yet there are so many ways to make them. Everyone has their own chocolate chip cookie recipe, everyone has a favorite. These are unique in that they use brown butter. It gives them a richer, nuttier flavor, but all in all they are still a classic chocolate chip cookie. 

I’ve been thinking a lot about what I want this blog to be. Where I want it to go. I think and I think and I can’t come up with a solid answer or plan. But I do know that I want it to be for my readers, I want you to want to read this blog every day or every week and to find some value in it. I would love to know what you want to see here. As much as I blog for myself I also blog for YOU and I would love any feedback on how I could tailor my content to better fit your needs! 

Back to these cookies… you can use brown butter in lots of things and it’s very easy to make. Like I said, it adds a richer and nuttier flavor and it will make your kitchen smell like heaven! In a frying pan, melt butter over medium heat and wait for it to start to bubble and foam, at that point start whisking until it turns a golden brown color, remove from heat. For these cookies you have to bring it back to room temperature to a solid state before mixing up the cookies.

These cookies are thick and flaky with a soft middle. I suggest using a bittersweet chocolate chip because I think it compliments the nuttier, richer flavor that brown butter gives the dough. And, of course, I suggest loading up on the chips! My preference is multiple chips per bite, but you can adjust that as you see fit 🙂 

Brown Butter Chocolate Chip Cookies

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• Author: Chocolate Covered Cheetah

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Ingredients

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• 1 cup butter
• 3/4 cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 cups flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 cup bittersweet chocolate chips

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Instructions

1. Heat butter in a frying pan over medium heat, once it melts and begins to foam start whisking
2. After about 3 minutes of whisking, once the butter has turned a golden brown color, remove from heat
3. Carefully pour butter into a head safe container, put in refrigerator to cool at least 1 hour
4. Pre-heat oven to 350°F
5. Add brown butter to the bowl of an electric mixer fitted with blade attachment, beat on high
6. Add brown sugar, beat on high until sugar and butter are creamed, at least 2 minutes
7. Add eggs 1 at a time
8. Mix in vanilla
9. In a small bowl, whisk together flour, baking soda and sea salt
10. Slowly add dry ingredients to the electric mixer, mix until just combined
11. Fold in chocolate chips
12. Roll dough into golf-ball sized balls and place on a baking sheet lined with parchment paper
13. Bake for 12 minutes
14. Cool

If you have any feedback on Chocolate Covered Cheetah and what I can do to help you as my reader I would love to hear it! Please feel free to drop me a note in the comments below or email me directly at laura@chocolatecoveredcheetah.com I look forward to hearing from you! 

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