Brown Butter Chocolate Cookies

 

My friend made these today and I immediately texted her for the recipe. They are the BEST chocolate chip cookies I've ever tasted and that's saying something because I consider myself somewhat of a cookie snob. She made them with milk chocolate chips, but I bet they'd be good with either.

Brown Butter Chocolate Chip Cookies

from In Fine Taste

Ingredients:

• 
  ▢1 ¼ cup butter (280 grams) 
• ▢¾ cup granulated sugar (150 grams)
• ▢1 cup firmly packed brown sugar (200 grams)
• ▢2 large eggs
• ▢1 teaspoon vanilla
• ▢2 ¾ cups of flour (357 grams) measured correctly
• ▢½ teaspoon of salt
• ▢2 teaspoons baking soda
• ▢2-2 ½ cups semisweet  or milk chocolate chips (360-480 grams)

Instructions

• Brown 1 ¼ cups of butter in a medium-large saucepan, stirring constantly over medium-high heat, until you reach a deep honey color. Remove from heat and pour into your mixing bowl. Cool butter in fridge or freezer until room temperature consistency, you want your butter to be solid. If you use it when its still liquid your cookies will be flat.
• Preheat oven to 375 degrees Fahrenheit. Grease baking sheets with cooking spray or line with silicone mats or parchment paper.
• Once butter has set up, cream together butter and both sugars for 1 minute. Add in eggs and vanilla for and additional 2-3 minutes until the mixture is pale and fluffy. (Make sure you get all those toasty brown bits at the bottom of your brown butter!)
• Add in flour, baking soda, and salt. Only mix the dry ingredients in until just barely combined-over mixing will make the cookies tough. Stir in chocolate chips.
• Take ¼ cup of dough (about 68 grams) and shape into round balls bake for 8-10 minutes at 375 degrees Fahrenheit until the top and edges are just golden. Cool cookies on baking sheet for 2-3 minutes before moving to a cooling rack.

Perfect Chocolate Chip Cookie

 Chocolate Chip Cookies

A lady in my ward brought these to church and they were so good! 

1/2 c brown sugar

1 c sugar

2 sticks of butter (half melted)

Cream together

ADD 

2 eggs

2tsp of vanilla

Mix until just combined.

ADD

3 c flour

1tsp baking soda

1/2 tsp salt

2 c chocolate chips

scoop onto cookie sheet and chill in fridge for 20 min

Bake at 350' for 8-10 min. The cookies will be pale and look way too soft. Let them sit and cool, they will end up soft and still hold form! 

Soft Batch Double Chocolate Fudge Cookies

 From Baker By Nature

Soft Batch Double Chocolate Fudge Cookies

Ingredients

 

• 1 cup + 2 tablespoons all-purpose flour
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups semi-sweet chocolate chips, divided
• 2 and 1/2 tablespoons unsalted butter, cut into tiny cubes
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 large eggs, at room temperature
• 2 tablespoons whole milk, at room temperature
• 2 and 1/2 teaspoons vanilla extract
• Flaky sea salt, for sprinkling
• Extra chocolate chips, for decorating

Instructions

 

• Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt; set aside.
• In a large, microwave safe bowl, combine one cup of the chocolate chips and the butter. Heat them in the microwave, on low power, in 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. 
• In a large bowl whisk together both sugars and the eggs, beating until well combined. Beat in milk and vanilla. Then fold in the melted chocolate, stirring until evenly combined. 
• Using a rubber spatula, fold the dry ingredients into the wet ingredients, stirring just until combined. Do not over mix here! 
• Fold in the remaining chocolate chips, stirring until everything is just combined. 
• Scoop 1/4 cupfuls of the batter directly onto the prepared baking sheets, leaving room for spreading. 
• Bake, one tray at a time, for 15 minutes, or until the edges are set and the tops are dark and shiny.
• Press a few extra chocolate chunks on top of the warm cookies and sprinkle with sea salt. 
• Allow cookies to completely cool on the baking sheet for one hour before serving! 

Biggs Chocolate Chip Cookies

I'm not sure where this recipe originated (sorry, I can't give credit where credit is due), but I was given the recipe to make cookies to sell at a recent youth fundraiser. They're the big palm-sized cookies that you can sell for a couple bucks. They have the perfect texture and are maybe the best chocolate chip cookies I've ever had. The recipe makes about 3-4 dozen. But if you make them, you have to give them away (or sell them), or you will definitely eat way too many, speaking from experience! 

I followed the recipe exactly, except I used semi-sweet chocolate chips and semi-sweet chocolate chunks (instead of wafers). I did not use nuts. I also baked it on convection at a slightly lower temperature.

Ingredients:

2 cup cold butter, cut into small chucks

2 cup brown sugar

1 cup white sugar

2 teaspoons vanilla

4 eggs

3 cups cake flour

3 cups AP flour

2 teaspoon cornstarch

1½ teaspoon baking soda

1½ teaspoon salt

4 cups chocolate chip

4 cups dipping chocolate wafers coarsely chopped

may use 4 cups walnuts instead of wafers

Directions:

Preheat oven to 410 degrees.  Line cookie sheets with parchment paper or slip at liners.

In the bowl of an electric mixer, cream together the cold cubed butter, brown sugar, and sugar 3-4 minutes or until creamy.  Add vanilla and eggs, one at a time, mixing well after each one.

Stir in both flours, cornstarch, baking soda, and salt.  Mix until just combined (don’t over mix) Stir in chocolate chips and wafers

Separate dough into 3 oz ball and place 8 on a sheet

Bake for 7 minutes, rotate cookie sheet and bake for another 2 minutes until golden brown on top.

Let them rest for 15 minutes to set up before moving to a cooling rack

Brown Sugar Peanut Butter Cookies

 

These are the best peanut butter cookies I've ever had. The dough was so light and fluffy. I thought the maple would be too strong, but you couldn't even taste it. I drizzled the chocolate over the top instead of dipping it because the cookies were sooo soft.

Brown Sugar Peanut BUtter Cookies

from Half Baked Harvest

INGREDIENTS

• 1 stick (1/2 cup) salted butter, at room temperature
• 1/2 cup dark or light brown sugar
• 1/4 cup real maple syrup
• 1/2 cup creamy peanut butter
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 8-12 ounces semi-sweet or milk chocolate, melted
• 1/4 cup cane sugar, for rolling (optional)
• flaky sea salt, for sprinkling

INSTRUCTIONS

1. 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

   2. In a mixing bowl, beat together the butter, brown sugar, and peanut butter until light and fluffy, 3-5 minutes. Beat in the maple syrup, then add the egg and vanilla. Beat until creamy. Add the flour, baking soda, and salt.

   3. Scoop the dough out into rounded 1 tablespoon size balls and then roll through the sugar, the dough will be a little wet. Place 2 inches apart on the prepared baking sheet.

   4. Bake 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 3 minutes, until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.

   5. Drizzle or dip the cookies in chocolate and sprinkle with salt. Eat...or let the chocolate harden and store in an airtight container for up to 4 days.

Gordon's Secret Cookies (Oatmeal Chocolate Chips)

Two cookie recipes in one day!! I only post stuff on here that is completely legit because I don't want to waste anyone's time and I sincerely want you all to know when I've discovered a new favorite.  These babies are it!  

Gordon's Secret Cookies

1 1/2 cup butter

2 cups sugar

1 3/4 c brown sugar

2 eggs

2 Tbl vanilla

3 1/2 cups flour 

2 tsp baking soda

1 tsp salt

1/2 cup oats

3 cup chocolate chips

Mix butter and sugars. Add eggs and vanilla and mix. Add dry ingredients, except oatmeal and chocolate chips. Mix and then add oatmeal and chocolate chips.

Bake at 375 for 10 minutes.

Joanna Gaines' Chocolate Chip Cookies

courtesy

I could give you another spiel about not needing any more chocolate chip cookie recipes on this blog, but I won't.  Just make these.  They are AMAZING.  Interestingly, we all feel these turned out best when mixed by hand when we stayed in a mixer-less beach rental in Florida so take that for what it's worth :)

Joanna Gaines' Chocolate Chip Cookies

• 2 1/2 cups all-purpose flour
• 1 heaping teaspoon baking soda
• 1/2 teaspoon sea salt
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 2 cups packed light brown sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups semisweet chocolate chips
• Arrange a rack in the center of the oven and heat to 350°F. Line a baking sheet with parchment paper.
• Place the flour, baking soda, and salt together in a medium bowl; set aside.
• Place the butter and sugar In a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs and beat until blended. Add the vanilla and beat until blended.
• Turn the mixer off and add the flour mixture. Mix on medium speed just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; it will be chunky. Add the chocolate chips and beat on high speed to thoroughly and quickly mix in the chips, about 5 seconds.
• Drop the dough by large spoonfuls onto the prepared baking sheet; don’t flatten them. Bake until lightly browned on top, 10 to 11 minutes. Cool on the pan on a rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough.

Breinholt Oatmeal Chocolate Chip Cookies

Our friends, the Breinholts introduced us to this recipe and it's been our favorite ever since!  They actually found the recipe on the back of the Market Pantry Old Fashioned Oats package.  I don't know if this is key, but they mix everything by hand (good old elbow grease).  The dough and the cookies are top-notch.

Breinholts Oatmeal Chocolate Chip Cookies

8 oz. (2 sticks) butter, softened
1 1/4 cups packed brown sugar
3/4 cup granulated sugar
2 tsp. vanilla
2 large eggs
1 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
3 cups old fashioned oats
2 cups chocolate chips

Heat oven to 350.  Beat butter, sugars, and vanilla on medium speed of electric mixer (or by hand) until creamy.  Beat in eggs until light and fluffy.  Mix in flour, baking powder, and salt on low until blended.  Stir in oats and chocolate chips.  Form dough into 2-inch balls and place 2 inches apart on ungreased cookie sheets.  Bake 16-18 minutes until edges are golden brown, but still soft in the center. 

Healthy Chocolate Chip Cookies (gluten free, dairy free, sugar free)

I know, they sound gross, but they are so good for being so healthy! Very coconuty-tasting, which I like.

Healthy Chocolate Chip Cookies

yields 1 dozen cookies

Ingredients:

1/4 cup coconut oil at room temp or palm shortening

1 egg at room temperature

1/4 coconut crystals (coconut palm sugar)

2 Tbs. honey

2 tsp. pure vanilla extract

1 1/2 cups blanched almond flour

2 Tbs. coconut flour

1/2 tsp. baking soda

1/2 tsp. sea salt

1/4 cup dark chocolate pieces (dairy free)

1/4 cup dairy free chocolate chips

Directions:

1. preheat oven to 350

2. place the shortening and egg in a food processor and process for 15 seconds

3. add the coconut crystals, honey, and vanilla. Process again until combined.

4. add the flours, baking soda, and salt. Process for 30 seconds.

5. Scrape down the sides and pulse again if necessary to fully incorporate the dry ingredients.

6. stir the chocolate in by hand.

7. use a large tablespoon to scoop balls of the dough, placing them on a baking sheet lined with parchment paper. Lightly press them down to flatten, making disks about 1/2 inch thick.

8. Bake for 10 minutes, until the cookies are browned around the edges. Cool on a wire rack.

The Ultimate Salted Chocolate Chip Cookies

Yeah, I know...another chocolate chip cookie recipe.  This one definitely deserves a turn in your regular cookie rotation though.  Its our new favorite and its incredible. I bought Maldon Sea Salt off of amazon and it transformed the flavor, making these totally irresistible.  And, that extra little sprinkle of salt also makes them look very fancy, which makes them great for giving away...which you'll want to do because if these are around, you're going to eat every single last one.

The Ultimate Salted Chocolate Chip Cookies
From Barefeet in the Kitchen

• 1 3/4 cups light brown sugar
• 1 cup butter melted
• 1 egg
• 1 egg yolk
• 1 tablespoon vanilla
• 2 cups all-purpose flour *
• 1 cup old fashioned rolled oats
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 cups semi-sweet chocolate chips
• Maldon flaked sea salt  or coarse sea salt
• GLUTEN FREE ALTERNATIVE:
• 1 ¾ cups brown rice flour *
• ½ cup tapioca starch *
• ¼ cup potato starch *
• 1 teaspoon xanthan gum *

1. Place the sugar in a large mixing bowl. Add the hot melted butter and beat until smooth. Let cool for a few minutes before adding the eggs and vanilla and beating once more.
2. Whisk together the dry ingredients and slowly add them to the wet ingredients. Stir to combine. Add the chocolate chips and stir well to make sure they are evenly distributed. Refrigerate the dough for at least one hour, or until thoroughly chilled.
3. Preheat the oven to 325 degrees. Scoop the dough into golf ball sized balls and place on a parchment-lined baking sheet. (Remember, just three cookies to a baking sheet!)
4. Bake for 16 minutes. Remove from the oven and immediately sprinkle with Maldon salt. Let cool for 1-2 minutes on the baking sheet and then remove to a wire rack. Enjoy!

Notes

The size of the cookie will determine the texture. If you want a giant bakery-style cookie with crisp edges and a perfectly chewy center, follow the recipe exactly and make the cookies huge. (Just three to a baking sheet, seriously!) There is no way to get that perfect texture without the giant cookie (Rachel here- I've made them small and they turned out bakery perfect and perfectly textured). Trust me on that, okay? I made some of the cookies smaller and they were really good, but the giant ones were so much better! The finishing salt is really important here. There aren't a lot of fancy spices and ingredients in my kitchen, but Maldon flaked sea salt is a key ingredient in these cookies. You can buy it in some grocery stores, but I found the best prices by far on Amazon. (I promise that if you buy it, you'll use it for more than just these cookies!) However, if you don't want to buy a fancy salt, coarse sea salt or even kosher salt will work. Just be extra careful when sprinkling the salt on the cookies, as the smaller grains of salt can quickly make them "salty" instead of giving just a hint of salt with the sweet cookie. Last but not least, don't let the oatmeal in this recipe deter you from trying them. There is barely a hint of oatmeal flavor, but it provides a chewy texture that can't be beat.