Brown Butter Chocolate Chip Cookies

Decompressing With Cookies and Football

After a slightly stressful first three days of work, the weekend arrived!  I know I’ll get the hang of the nuances of my new position but in the meantime, I feel just a bit exhausted.  Lucky for me, this weekend was the start of college football season (go Ducks), so Saturday, I did nothing but go for a run, binge watch college football, make these cookies, and continue to get my parents hooked on “This Is Us”.

This week was also made sweeter by receiving a birthday gift in the mail from a dear friend.  Inside was a beautiful wooden recipe box with “Adoleo Baking Co” carved on top.  Check out a picture of it at the bottom of this post!

Cookies

These cookies are a bit on the flatter side as far as cookies go.  However, the edges are crisp and the centers chewy and delicious.  They also expand nicely in the oven, so they end up being generously sized without intentionally making them so.

Browned butter is a really lovely flavor, one that I have been hooked on lately.  It has such a nice depth of flavor making it rich and taste almost nutty.  The way to make browned butter is to melt it in a saucepan over low-medium heat.  Then, continue to cook it until it becomes frothy and fragrant and the butter turns a light-medium brown color.  When you go to use the butter, make sure to drain off the dark brown milk solids that have fallen to the bottom of the pan.

Making these cookies were a perfect way to decompress after a hectic week of training and on-boarding at work.  What’s your favorite way to decompress after a long week?

Blessings on your home and table,                                                                                                                  ~Natalie

Brown Butter Chocolate Chip Cookies

Makes 21 Cookies

Ingredients:

• 1 cup (2 sticks) unsalted butter
• 1 3/4 cups light brown butter
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups semi-sweet chocolate chips
• 1 cup toasted chopped pecans, optional

Directions:

1. Preheat oven to 375°F.  Grease two cookie sheets or line with parchment paper.
2. In a small saucepan, melt the butter over low-medium heat.  Once melted, cook until the butter is amber-colored, frothy, and fragrant.  Let cool completely.  Once cooled, pour into a mixing bowl, being careful to drain off the milk solids.
3. Using an electric mixer, combine the butter and sugar until well blended.  Mix in the eggs and vanilla extract.
4. Mix in flour, baking soda, and salt until just incorporated.
5. Stir in the chocolate chips and pecans.
6. Shape cookie dough into 2 Tablespoon-sized balls and space evenly apart on baking sheets.  Bake 15 minutes until cookies are golden-brown.  Let cool completely.

For more cookies, check out my salted dark chocolate cherry cookies!