Brown Butter Chocolate Chip Cookies (Cheat)

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I’ve always been a huge fan of anything involving brown butter. Remember this brown butter banana bread recipe? AKA my faavorite banana bread recipe of all time? Ever since I stumbled upon that recipe, I’ve just loved using brown butter in baked goods. It takes the flavour to a whole new level, building so much depth in the flavours and complexion. Plus, you can’t deny that it’s kinda fun to melt all that butter down and watch it foam and go brown.

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These brown butter chocolate chip cookies are just so heavenly. I made them for a bake sale and they sold out ridiculously quick! Almost every person who walked by inquired about the price of the cookies, and some of them even asked us to reserve cookies for them. One person said that he came by after seeing everyone else with the chocolate chip cookies. Not to mention, so many people came back to compliment me on how delicious the cookies were.

Needless to say, this is a recipe that I will be using for many bake sales to come. This one’s a keeper!

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I honestly don’t think these photos do the cookies justice. They’re suuper rich and gooey and full of chocolate and mocha chips, not to mention the nutty, caramel-y goodness of the brown butter! If that’s not a foodgasm, I don’t know what is.

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Brown Butter Chocolate Chip Cookies

Adapted from Ambitious Kitchen

Makes 24-26 cookies, depending on size

Ingredients

  • 2 1/4 cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon of salt
  • 1 cup (230g) unsalted butter
  • 1 1/2 cups (345g) packed dark brown sugar
  • 1/4 cup (25g) granulated sugar
  • 1 large egg plus 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon plain greek yogurt
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cup mocha chocolate chips

Method

  1. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. Make the brown butter by melting the butter in a saucepan over medium heat, whisking constantly. After a few minutes, the butter will begin to foam, darken to a brown color, and give off a nutty aroma. At this point, remove the saucepan from heat and transfer the brown butter into a bowl. Allow the butter to cool for 5-10 minutes, until cool to touch
  3. Using an electric mixer, beat the brown butter and sugars together until well combined
  4. Beat in the egg, egg yolk, vanilla extract, and greek yogurt until well combined
  5. Mix in the dry ingredients until just combined
  6. Fold in the chocolate chips
  7. Chill the dough for 2-3 hours in the fridge, or up to 12-24 hours*
  8. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  9. Allow the dough to thaw for about 20 minutes before rolling into balls and placing them on a baking sheet 2 inches apart
  10. Bake for 9-11 minutes or until the edges of the cookies turn golden brown. Allow to cool on the baking sheet for a few minutes

*Alternatively, freeze the cookie dough after you’ve rolled them into balls. When baking them, simply add a minute or two to baking time

 

 

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Brown Butter Banana Bread – The Best Ever Banana Bread (Cheat)

Photographing banana bread is frustrating. They generally all end up looking pretty similar. Usually, it’s fine, I’ll accept them, but with this recipe, I can’t stress how little justice these photos give to the insane moistness and flavor of this banana bread. This is my all-time favorite banana bread recipe.

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I’ll attempt to use words to explain the perfection of this recipe, but truly, you must try this one. I’ve made countless banana breads (er…I’m still working on posting the recipes for them all), but this one has always been my favorite.

With the other ones, I’ll usually just make the recipe once or twice, photograph it, and yadee yadee. I’ve made this one so many times.

My whole family simply adores this recipe. Every time we have the right number of overripe bananas, my mom will be hint at me to make this recipe, and I’ll gladly oblige.

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So what’s so special about this recipe? Well, for the most part, it’s not even a special ingredient or anything, but a special method. Instead of just softening in the butter and beating it in, you brown it. In other words, brown butter. This means that you place it into a saucepan and melt it, letting it heat until it – literally – browns. This results in a wonderful, aromatic, caramel-y yet nutty ingredient that keeps your banana bread super moist and adds flavor without any special spices or anything.

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Brown Butter Banana Bread

Adapted from Fat Girl Trapped in a Skinny Body

Makes 1 8-inch loaf

Ingredients

  • 1/2 cup (113g) unsalted butter
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (100g) brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3-4 overripe bananas (approx. 370g or 1 1/2 cup mashed)
  • 2 large eggs
  • 1 tsp pure vanilla extract

Method

  1. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  2. In a medium saucepan, melt the butter over high heat. Once the butter is mostly or completely melted, lower the heat to medium-low and swirl the butter around the pan without stirring. Leave it over the heat, swirling occasionally, until the butter turns brown and is slightly aromatic. Remove from heat and place in fridge to cool
  3. In a large mixing bowl, sift together the flour, sugars, baking powder, baking soda, and salt
  4. In another medium mixing bowl, whisk together the eggs, mashed bananas, and vanilla. Then, whisk in the slightly cooled butter
  5. Add the egg mixture into the flour mixture, and fold until just combined. Do not over mix.
  6. Transfer the batter into a greased loaf pan (approx. 8 inch) and bake for 60-70 minutes, until the top is beginning to brown and a toothpick inserted into the middle comes out clean
  7. Allow to cool (mostly) before serving. Store in an airtight container in fridge, and reheat when you want to eat 😉