I baked the most delicious brown butter chocolate chip cookies this morning – and I owe it all to DisplacedHousewife’s Rebecca Firth for the inspiration and recipe.
These tender morsels aren’t your average CCCs. One look at the ingredient list and you’ll see what I mean. Muscovado sugar, dark chocolate and toasted oats (my addition) are just a few of the components that make them unique.
If you have the time and patience, prepare the dough a day before you intend to enjoy the goodies; the longer it chills, the more flavorful the finished product.
Serve brown butter chocolate chip cookies with coffee as a midday pick-me-up or ice cream as an after-dinner treat. I promise your belly will be happy.
Recipe adapted from DisplacedHousewife.
- 4 tablespoons unsalted butter
- ½ cup rolled oats
- ¾ cup bread flour
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 3 tablespoons coconut oil, melted
- ½ cup + 2 tablespoons Muscovado sugar
- 2 tablespoons granulated sugar
- 1 egg
- 1 tablespoon half-and-half
- 1½ teaspoons vanilla extract
- 3.5 ounces dark chocolate, roughly chopped
- flake salt (for finish, optional)
- In a small sauce pan, melt butter over medium heat. Continue to cook, swirling pan occasionally, until deep golden brown. Immediately pour butter into a bowl and let cool to room temperature.
- In a food processor, pulse the oats until coarsely ground. Transfer to a fry pan and cook over medium-low heat, stirring occasionally, until fragrant, about 5 minutes.
- In a medium bowl, whisk together the toasted oats, flours, baking powder, baking soda and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the brown butter, coconut oil and sugars at medium speed until well blended. Add the egg, half-and-half and vanilla extract and continue to beat until well blended.
- Gradually add the dry ingredients and beat on low speed until just combined. Add the chocolate and stir to combine.
- Turn the dough out onto a piece of plastic wrap and pat into a square about 1" thick. Wrap dough and chill until firm, about 1 hour or overnight.
- When you're ready to bake the cookies, adjust oven rack to the second-highest position and preheat to 375 degrees. Line a baking sheet with parchment paper.
- Divide dough into 16 equal pieces and shape each piece into a ball. Place the balls on the prepared baking sheet about 2 inches apart.
- Bake cookies until the tops are lightly golden and the centers are still soft, 11-12 minutes.
- Remove from the oven and sprinkle cookies with flake salt, if using. Allow cookies to rest on the baking sheet for a few minutes before transferring to a wire rack.
