It’s that time of the year again…
My baby girl’s birthday. She is quite something special. And already has a mind of her own. I don’t remember having an opinion about anything at 9. But oh does she have an opinion.
Now cookies were on her list for treating her class. I had to text her pictures and get her approval! We (uh I mean she!) finally zeroed in on these. Changed the recipe up just a teeny bit. Browned butter for the first time which I might add is an event everyone should experience at least once. Licked shamelessly out the bowl… laughed endlessly… and fell in love with each other just that much more…
adapted from this Joy the Baker recipe
Brown Butter Chocolate Chip Cookies
Author: boxofspice
Ingredients
- 220 grams butter
- 1 cup granulated sugar
- ¾ brown sugar
- 2½ cups all purpose flour
- 1 tbsp vanilla extract
- ¾ tsp baking soda
- ½ tsp salt
- 1 large egg
- 1 large egg yolk
- 1 cup toasted coconut
- 1 cup chocolate chunks (with crunch - optional you can just use regular chocolate chunks)
Instructions
- Browning butter (tutorial here)
- Melt butter in a medium saucepan over medium heat. The butter will begin to foam and crackle. That’s a great sign. That means that the water is evaporating from the butter. Once the crackling subsides, keep an eye on the butter. The butter solids will begin to brown. You’ll smell the butter as it browns. Once well browned, immediately remove the butter from the flame and place in a small bowl. Removing the butter from the pan will ensure that it doesn’t continue to cook and burn in the hot pan. Allow the butter to cool for a few moments.
- To prepare the cookies, preheat oven to 175°C/350°F. In a pan, toast the shredded coconut. Toast the coconut for about 3-4 minutes, until browned and fragrant. Remove from the fire, place in a small bowl and let cool.
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In the bowl of an electric stand mixer, fitted with a paddle attachment, measure granulated and brown sugar. Add the brown butter and beat together, on medium speed, for about 2 minutes. The sugar will still look grainy. That’s ok. Add the egg and the egg yolk and beat on medium speed for 2 minutes. The mixture should become silky smooth. Add vanilla extract and beat some more.
- With mixer on low speed, add the dry ingredients. Beat until just incorporated. Remove the bowl from the mixer and use a spatula to fold in the toasted coconut and chocolate chips. If the dough is very thick, mix with your hands.
- Cookies can be baked immediately, or the dough can be left in the refrigerator to chill for 30 minutes.
- Spoon by the tablespoonful onto the prepared baking sheets. Form into balls in your hand. Bake for 10 to 12 minutes, until golden brown but still slightly soft in the center. Remove from the oven. Allow the cookies to cool on the pan for 5 minutes, before removing to a wire rack to cool completely.
- Store cookies in an airtight container.
A Birthday Cake + Isolation
Kahlua Spiced Gingerbread Cake
Vegan Atta Nankhatai / Cardamom Cookies
These look delicious!
Brown butter is wonderful in cookies. Yours look beautiful!
This is lovely, thank you for sharing- I always enjoy the stories you tell. Spring wishes from Australia. cheers Tina at ArtLife Creative
You can never go wrong with a classic chocolate chip cookie. These look and sound SO amazing. Wish I had one to devour right now!
These cookies look so gorgeous!!
HOW do you have the willpower to stack your cookies and arrange them so perfectly to photograph?! I think I would have eaten the whole bath before I finished shooting them! Anyway, they look divine. And I also love joy the baker!
The hazelnut cake looks amazing! Is there a second amount of chocolate missing for the buttercream? Thanks!