Brown Butter Chocolate Chip Cookies

This is where I can chronicle my adventures into baking- my new hobby. So far I've been baking 1-2 times a week and working with recipes I've found all over the web. For the most part I bake whatever sounds good- from cupcakes to cakes to cookies and to infinity and beyond. Mostly I've done cakes and had some pretty good luck. My goal is to find the best recipes from all of the sites for the classics like chocolate, red velvet, white, yellow, or funfetti. When I see a recipe that calls my name, I'll bake it.

Today I saw some Brown Butter Chocolate Chip Cookies on Doughmessticated and couldn't help but wonder how that would change the flavor of the most classic cookie in the world! So I tried them out.

The recipe starts with melted butter- FINALLY. Most recipes call for room temperature butter. I'm a major last-minute baker and my butter is cold. As I saw in a baking book somewhere, cold butter makes for a more "cold" consistency- i.e. not as soft and squishy. Anyhoodles, the melted butter means I don't require planning. YAY!

There were more pretty basic ingredients: brown sugar, sugar, flour, baking soda, salt. It also had heavy cream, which I see a lot in cakes, but haven't seen in cookies, so I was intrigued. It called for bread flour and I used AP flour, so that may have something to do with my final product. Now, I don't know the difference between the two types, but I know that there is a difference and I thought it had something to do with leavening, so I added a bit more baking soda and salt, just for fun.

So I whipped these bad boys up and the dough is kinda sticky, but a good consistency. They baked to a pretty thick cookie, which looks amazing. These are easily the prettiest cookies I've made. I think it was the buttermilk that gave them this slightly matte sheen that cracks with the baking process. I swear- they're so pretty they look fake! I was pretty stoked to see them look so pretty, but the first dozen came out a little hard. The recommended timing was 12-17 minutes and I did 13:30 and it was too long. The next batch I did 12:30 and they were beautiful!!! Highly recommended.

Taste test has come through and the flavor is just divine. I just wish they actually were chewy. I haven't tasted the second two batches since they've cooled completely, but I am hoping for a softer result. Maybe it was the AP flour substitution for Bread flour- who knows? Even the well done cookies are just delightful with milk- trust me, I tried.

Best of luck should you try these lovelies! Let me know what works for you!

Original Recipe link