Browned Butter Chocolate Chip Cookies

I was starting to feel a little like a rebel, or a slacker.  I must be the only blogger in the whole world that hasn't posted a recipe for Chocolate Chip Cookies.  Well we're going to change that right now!  

There is absolutely nothing in the world wrong with the original Toll House chocolate chip cookie recipe and it will always hold a very special place in my heart.  It was the very first recipe I ever made all by myself when I was about 8 years old.  To this day I can still make those cookies without a recipe, as I'm sure many others can too.  So why mess with perfection?  Oh, I don't know, maybe I am just a rebel or in my dreams believe I can make something better.  Are these cookies better?  I won't say they're better, they're just different, in a good way!

The ingredient list is the same, and I still flash freeze cookie dough balls before baking.  But this recipe starts with browned butter and is heavy on the dark brown sugar.

I toasted the walnuts before adding them to the mix and used a combination of milk and semi-sweet chocolate chips.  The end result was a success with the browned butter, toasted walnuts and sea salt notes coming through with each bite.  Bring on the ice cold milk, there's cookies in the house!

Browned Butter Chocolate Chip Cookies

Browned Butter Chocolate Chip Cookies

(inspired by the Toll House Chocolate Chip Cookie Recipe)

2 sticks unsalted butter, browned and cooled
1 1/2 cups lightly packed dark brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
3 cups unbleached all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon sea salt
1 cup walnuts, lightly toasted, coarsely chopped
6-8 ounces milk chocolate chips
6-8 ounces semi-sweet chocolate chips

Melt the butter in a small skillet over medium-low heat.  Once the butter separates and the solids remain on the bottom of the pan, stir constantly until the solids start to brown.  Remove from the heat when it starts to smell a little nutty.  Pour the melted butter in a large mixing bowl and allow it to cool.

To toast the walnuts spread them in a single layer on a baking sheet lined with parchment paper.  Bake at 350 degrees for about 10 minutes or until they are lightly toasted.  Remove to a small bowl and cool completely.

In the mixing bowl with the cooled browned butter, add the sugars and beat until well blended and lighter in color.  Add the eggs one at a time and beat well after each addition.  Add the vanilla and beat.  In a separate medium mixing bowl combine the flour, salt and baking soda.  Gradually add the flour mixture to the butter.   Beat until blended.  Add the walnuts and chocolate chips and mix until combined.

Using a 1 inch scoop, spoon cookie dough balls onto a parchment lined baking sheet and freeze until hard enough to put in a large plastic bag or container.

When ready to bake preheat oven to 350 degrees.  Place cookies 2 inches apart on a silpat or parchment lined baking sheet.  Bake for about 12-15 minutes.  These cookies will crisp up too much if over baked.  Since they are made with dark brown sugar its a bit harder to tell if they have browned enough in the oven.  Just check them closer to 12 minutes and if done, remove to a rack to cool completely.  Store in an airtight container.

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These cookies made pretty good fuel for the guys/friends moving furniture for my son and his wife.  Cookies make everything better!  Just like hot chocolate, it sets the world right again.  Now that I've posted a chocolate chip cookie recipe, can I come back into the club?  Thanks so much for stopping by and I hope you have a wonderful week!

Tricia