Bistro Brown Butter Chocolate Chip Cookies Recipes

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BROWN BUTTER-OATMEAL CHOCOLATE CHIP COOKIES



Brown Butter-Oatmeal Chocolate Chip Cookies image

These cookies have a more toothsome appeal thanks to the addition of browned butter, vanilla bean paste, and oats. The bonus: the dough can be made ahead of time and refrigerated for those moments when the craving hits. Just make sure to shape the cookies before refrigerating, and let come to room temperature before baking.

Provided by thedailygourmet

Time 35m

Yield 36

Number Of Ingredients 10

1 cup unsalted butter
1 ¾ cups all-purpose flour
¾ cup quick cooking oats
1 teaspoon salt
1 teaspoon baking soda
1 cup packed brown sugar
½ cup white sugar
2 large eggs
1 teaspoon vanilla bean paste
2 cups semisweet chocolate chips

Steps:

  • Melt butter over medium heat in a stainless steel saucepan (this is important so you can tell when the butter has browned.) Whisk frequently for several minutes. When you start to smell the nutty aroma of the butter browning, and see small browned bits at the bottom of the pan, immediately remove pan from heat and carefully pour browned butter into a large mixing bowl.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Whisk flour, oats, salt, and baking soda together in a bowl until well combined; set aside.
  • Add both sugars to the bowl with the browned butter and beat with an electric mixer until smooth. Add eggs, 1 at a time, beating after each addition. Add vanilla bean paste and beat for 1 more minute. Add flour mixture in 3 batches, mixing well after each addition. Stir in chocolate chips.
  • Using a 1 1/2 tablespoon spring-hinged scoop, scoop out dough and place 2 inches apart on the prepared baking sheet.
  • Bake in the preheated oven until lightly browned, about 13 minutes. Transfer cookies to wire racks and allow to cool.

Nutrition Facts : Calories 156.9 calories, Carbohydrate 20.5 g, Cholesterol 23.9 mg, Fat 8.4 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 5 g, Sodium 107.1 mg, Sugar 13.8 g

BROWN BUTTER CHOCOLATE CHIP COOKIES



Brown Butter Chocolate Chip Cookies image

These cookies have crispy edges and soft and chewy centers. The flavors are kicked up a few notches by using brown butter.

Provided by Yoly

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 4h35m

Yield 24

Number Of Ingredients 9

6 tablespoons butter, at room temperature
1 cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
½ cup brown sugar, packed
¼ cup white sugar
½ tablespoon vanilla extract
1 large egg, at room temperature
1 cup semisweet chocolate chips

Steps:

  • Place butter in a microwave-safe bowl and cover with parchment paper. Place a microwave-safe plate over the parchment paper to hold it down. Microwave butter for 5 minutes. Check butter; continue to microwave in 30-second intervals if needed, until butter is golden brown and has released a nutty aroma, an additional 30 to 90 seconds.
  • Mix flour, baking soda, and salt in a large bowl and set aside.
  • Beat brown butter, brown sugar, and sugar together in another bowl until smooth and creamy. Add vanilla and egg and mix until well blended. Add flour mixture and chocolate chips; mix until incorporated. Place dough in a container and refrigerate for a minimum of 4 hours to 24 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Scoop cookies with a medium-sized cookie scoop and set on the prepared baking sheet, 2 inches apart.
  • Bake in the preheated oven until lightly browned on the edges, 13 to 15 minutes. Cool on the baking sheet, then transfer to a wire rack.

Nutrition Facts : Calories 107.2 calories, Carbohydrate 15 g, Cholesterol 15.4 mg, Fat 5.2 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 3.1 g, Sodium 62.9 mg, Sugar 10.4 g

BISTRO BROWN BUTTER CHOCOLATE CHIP COOKIES



Bistro Brown Butter Chocolate Chip Cookies image

These cookies are elevated by an extra step of browned butter and vanilla bean paste, lending a gourmet appeal to the timeless classic chocolate chip cookie.

Provided by thedailygourmet

Time 30m

Yield 36

Number Of Ingredients 10

1 cup unsalted butter
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup brown sugar, packed
½ cup white sugar
2 large eggs
1 teaspoon vanilla bean paste
2 cups semisweet chocolate chips
1 cup toasted chopped pecans

Steps:

  • Melt butter in a stainless steel saucepan (this is important so you can tell when the butter has browned) over medium heat. Whisk frequently for several minutes. When you start to smell the nutty aroma of the butter browning, and see small browned bits at the bottom of the pan, immediately remove the pan from heat and carefully pour browned butter into a large mixing bowl.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
  • Place the flour, salt, and baking soda in a bowl; whisk together.
  • Add brown and white sugar to the browned butter and beat until smooth. Add eggs, beating after each addition. Add vanilla bean paste and beat for 1 more minute. Add the flour mixture in three batches to the butter-sugar mixture, mixing well after each addition. Stir in chocolate chips and pecans.
  • Portion out dough using a 1 1/2 tablespoons scoop. Leave 2 inches between each piece of dough.
  • Bake in the preheated oven until edges are golden, about 13 minutes. Cool on the baking sheet before removing to a wire rack to cool completely.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 21.9 g, Cholesterol 23.9 mg, Fat 10.7 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 5.2 g, Sodium 107.1 mg, Sugar 14 g

CHOCOLATE CHIP COOKIES A LA GESINE



Chocolate Chip Cookies a la Gesine image

Provided by Food Network

Categories     dessert

Time 55m

Yield 24 cookies

Number Of Ingredients 13

3 sticks (12 ounces) unsalted butter, at room temperature
3 cups minus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 teaspoons fine sea salt
1 teaspoon baking powder
1 teaspoon baking soda
3 ounces unsweetened chocolate, grated on the small holes of a box grater or with a rasp grater (freeze the chocolate before grating)
1 1/2 cups packed light brown sugar
1 cup granulated sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
8 ounces bittersweet chocolate morsels
3 1/2 ounces bittersweet chocolate, roughly chopped

Steps:

  • In a saucepan, melt the butter over low heat. Bring to a simmer and simmer until the butter starts to brown and gives off a nutty aroma. Pour the butter into the bowl of a stand mixer, discarding the darkest bits that are at the bottom of the pan, and allow to cool slightly, about 5 minutes.
  • In the meantime, in a large bowl, whisk together the flour, cornstarch, salt, baking powder and baking soda for 30 seconds to evenly distribute the leavening. Stir in the grated unsweetened chocolate.
  • Add the brown and granulated sugar to the browned butter and mix until smooth and slightly fluffy. Add the eggs one at a time, mixing until just combined. Scrape down the bowl, add the vanilla and briefly mix. Add the flour mixture and mix on low speed until the dough just comes together. Add the chocolate morsels and chopped chocolate and mix until just combined. Cover with plastic wrap and refrigerate at least 20 minutes if you are baking the same day (or allow to stay covered in the fridge for 12 to 24 hours if baking later).
  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  • Scoop the dough with a medium cookie scoop (1.5 ounces) and place 3 inches apart on the prepared baking sheets; press the cookies very slightly to flatten. Bake, opening the oven and gently slamming the baking sheets halfway through the baking process, until the edges are slightly golden brown, 10 to 12 minutes.

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