That brings up a question.
Is a cookie problem actually a real problem?
Make my house smell good.
Make my husband smile and tell me what a great cook I am.
Make new friends.
Make me eat more salads to balance out the butter and sugar.
Maybe…the cookies aren’t a problem after all.
Here’s one life lesson I’ve learned after lots and lots of batches of cookies:
People love homemade desserts, no matter what they are. But there’s something special about chocolate chip cookies.
They’ll always be welcomed, taken, hoarded, no matter what.
So brown some butter.
Throw in some chocolate chips.
Make cookies, make new friends, make someone’s day a little better with a lot of butter.
Triple Chip Brown Butter Cookies
Makes: 3 dozen cookies
- 2 sticks butter
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- 1 cup all purpose flour
- 1 and 1/4 cups whole wheat flour
- 1 cup semi-sweet chocolate chips
- 1 cup dark chocolate chips
- 1 cup butterscotch 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 into the browned butter.
- Pour sugar mixture into large bowl and let it sit 10 minutes.
- While the butter and sugar are cooling, whisk the salt, baking soda, and flours together in a bowl.
- Blend eggs, one at a time, into the butter and sugar mixture. Stir in the vanilla.
- Add the flour mixture, a little at a time, until all of the flour is incorporated.
- Fold in the 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.