It’s World Baking Day and of course I had to bake something. There is nothing more basic than the tried and true chocolate chip cookie. My version, however, gives the classic a reboot. My version trades semi-sweet chocolate chips for white chocolate and swapped the softened butter for brown butter, complete with the nutty brown bits — everything else remains — eggs, vanilla, flour, brown and granulated sugar, baking soda and salt. There is nothing more satisfying than a great cookie and these hit the spot! If you want elevate these even further, when you take them from the oven, sprinkle a bit of Fleur de Sel on each and enjoy!
Brown Butter White Chocolate Chip Cookies
- 1 cup brown butter 2 sticks melted down
- 1 1/2 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs room temperature
- 1 1/2 tsp vanilla
- 2 cups All-Purpose flour
- 1/2 tsp baking soda
- 1 tsp salt
- 2 cup white chocolate chips
- Preheat the oven to 350*. Melt the two sticks of butter over a medium flame until it turns a light golden amber color and you see the wonderfully nutty brown bits - remove from the heat and let cool. Do not burn the butter! In a small bowl, whisk together the flour, baking soda and salt.
- Add the sugars into a bowl of a mixer and turn onto low. Slowly add the cooled brown butter, as well as the little brown bits and continue to mix until smooth. About 2 -3 minutes. Add the eggs, one at a time and then the vanilla combine well. Slowly add the dry ingredients and mix until just combined. Add the white chocolate chips and mix again to combine.
- Place either some parchment paper or aSilpat on a baking sheet and using a small ice cream scoop, place 3 -4 cookies per row (the number of cookies per row will be determined by the size of each cookie). Bake for 10-12 minutes until the bottom is golden brown. Remove and place the cookies on a wire rack to cool.