I’ve got a new problem on my hands.
Turns out that browned butter makes your kitchen smell incredible.
And not only that, the bubbly golden butter makes for some amazing cookies.
A few years ago, I would have never tried making cookies like this.
When I first starting cooking, I followed every recipe to the letter. No revisions, no swap outs, no changes. I was sure that if I tried anything different, the recipe would be a complete disaster.
And I’ve definitely had some horrible failures, but after following the directions of so many recipes for so long, I’m more comfortable making some changes just to see what happens.
With that said, I’m still a little leery about changing things in classic recipes, like chocolate chip cookies.
Am I the only one that has mini panic attacks in the kitchen sometimes?
I freak out a little bit inside when I’ve made up my own recipe or made a lot of changes and am waiting, pacing by the oven or standing over the stovetop.
And that’s exactly how I felt when I was mixing up this cookie dough.
Will this really work? Won’t the texture be off because I didn’t cream the butter and sugar like normal?
But then I put the first sheet of cookies in the oven, gave myself a pep talk, and waited.
Softened butter or browned butter, your cookies will be crispy and chewy and fluffy.
Butter is butter is butter. Just make sure you don’t make cookies without it.
Browned Butter, Butterscotch, and Chocolate Chip Cookies
Makes: 3 dozen cookies
- 1 cup butter (2 sticks)
- 1 cup brown sugar
- 1/2 cup sugar
- 1 1/2 tsp vanilla
- 2 eggs
- 1 cup white whole wheat flour
- 1 1/4 cup all purpose flour
- 1 tsp baking soda
- 1 1/2 tsp salt
- 3/4 cup butterscotch chips
- 3/4 cup chocolate chips
- Place butter in saucepan and heat, over medium low, until butter is melted.
- Cook butter on medium until it is browned and smells rich and toasty. Remove from heat.
- Stir sugars and vanilla into browned butter.
- Pour sugar mixture into large bowl and let it sit 10 minutes.
- While the butter and sugar are cooling, whisk the flours, baking soda, and salt together in a bowl.
- Blend eggs, one at a time, into the butter and sugar mixture.
- Add the flour mixture, a little at a time, until all of the flour is incorporated.
- Fold in the butterscotch and chocolate chips.
- Preheat oven to 375 degrees and place dough in the refrigerator for 20 minutes to chill.
- When the oven is hot, drop dough by the tablespoon onto a baking sheet 2 inches apart.
- Bake at 375 10-12 minutes or until golden around the edges.