I've been reading about making cookies with browned butter, but I've just been too lazy to go through the ordeal of browning and then cooling. But then, after some trial and tweaking, I discovered this method of browning butter - cooling a bit, and then adding in the other ingredients, similar to making my favorite brownies recipe. Enjoy!
Freshly cooled browned butter chocolate chocolate chip cookies! Yum!
Browned Butter Chocolate Chocolate Chip Cookies
Preheat oven to 350 F. Line baking sheets with parchment paper.
In a small saucepan over medium heat, place:
3/4 cup butter
Stirring constantly, making sure to scrap the bottom well, let cook and bubble for 5-7 minutes, until it turns into a nice golden brown. Make sure to keep an eye on it, since you don't want to overcook the browned butter. The little bits at the bottom are nice browned bits of milk, which have a lot of flavor, so that's totally normal to see and you'll want to keep and add them into your cookie dough, as well.
Remove from heat. Pour the browned butter into a bowl. Stir in:
1/2 cup cocoa powder
2 Tbsp milk
1 tsp vanilla bean paste or vanilla extract
Set the cocoa powder and browned butter on a cooling rack for 10 minutes, to cool down.
In a large bowl, whisk together the dry ingredients: It's important to do this in GF baking to avoid clumping.
1 cup white rice flour
1/2 tsp xanthan gum
3/4 tsp baking soda
3/4 tsp salt
Beat together in a mixer 2-3 minutes (just to help it cool down a bit):
browned butter-cocoa-vanilla mixture
1/3 cup sugar
1/2 cup brown sugar
Add and beat until light and fluffy, 3-4 minutes:
2 eggs
1/2 - 1 tsp water (if you'd like them to spread more - the ones in the photos did not have this extra water, so they did not spread much)
Stir in the flour mixture from above, just until combined.
Add and stir in:
2 cups chocolate chips, an assortment is nice (white, milk, semi, dark, etc)
Scoop onto parchment lined pans. Flatten slightly, if desired, for a wider cookie. Bake at 350 F. Small scoops (1 Tbsp) bake ~7-9 minutes OR Large scoops (should be flattened) bake ~13-14 minutes.
Scooped and ready to bake. The more chips, the less they'll spread. If you like fewer chips, they will tend to spread a bit more during baking. (But not too much).
Let rest on the baking trays ~5 minutes before removing to the cooling racks. Best of luck not eating them immediately off the cooling racks. If any are left, cooled cookies can be frozen for later.
For an extra special treat, you can dip frozen cookies halfway in melted caramel chocolate or any other chocolate. Yum! Enjoy!
Cooling on the cooling rack. The house smells delicious.
Dipped in some caramel chocolate leftover from making chocolate dipped banana slices. Yum!