AUTOPLAY
Brown Butter Chocolate Chip Cookies
11 steps
What you’ll need
1 cup whole wheat flour + 1 cup white
Flour Blend
2
Large Eggs (Room Temp)
1 stick
Butter - Softened
3/4 c
Raw Cane Sugar
1/2 tsp
Salt
1 cup packed
Dark brown sugar
1 tsp
Pure Vanilla Extract
1/3 c (oats are optional but we like ‘em)
Organic Rolled Oats
2 tsps
Baking Soda
Made from 1 stick (we’ll show you how)
Browned Butter
As Much as you can stand
Mini Chocolate Chip Morsels
Enough to line your cookie sheets
Parchment Paper
Use a small saucepan over low heat to brown 1 stick of butter.
1. Use a small saucepan over low heat to brown 1 stick of butter.
1
Stir constantly until it’s a “pale ale” brown color. It will be foamy
2. Stir constantly until it’s a “pale ale” brown color. It will be foamy
2
In a large mixing bowl, cream 1 stick of butter and your sugars.
3. In a large mixing bowl, cream 1 stick of butter and your sugars.
3
Add browned butter, eggs and vanilla.
4. Add browned butter, eggs and vanilla.
4
Add salt and baking soda to the flour blend and stir well.
5. Add salt and baking soda to the flour blend and stir well.
5
Add the dry ingredients to the wet mixture.
6. Add the dry ingredients to the wet mixture.
6
Add the chocolate chips and (rolled oats if you like)
7. Add the chocolate chips and (rolled oats if you like)
7
AFTER refrigerating the dough for AT LEAST an hour, scoop 1/4 c dough balls onto lined cookie sheet.
8. AFTER refrigerating the dough for AT LEAST an hour, scoop 1/4 c dough balls onto lined cookie sheet.
8
Bake for 12 minutes in a 350 degree oven. Cool and enjoy!
9. Bake for 12 minutes in a 350 degree oven. Cool and enjoy!
9
* these cookies will spread, please bake 4 at a time. If baking w/o oats they will be thinner
10. * these cookies will spread, please bake 4 at a time. If baking w/o oats they will be thinner
10
The cookies are almost as big as my 6 year old’s head! Without the oats they would be...
11. The cookies are almost as big as my 6 year old’s head! Without the oats they would be...
11