Butterscotch Chocolate Chip Cookies

Brown Butter Cookies

Brown butter wasn’t in my culinary radar until about three months ago. I’m now on a brown-butter-everything-craze. My current favourites are brown butter banana bread and these cookies from joythebaker.

brown-butter-chocolate-chip-cookies

Butterscotch

This will sound weird but I love the taste of butter. (Sorry if you think this is gross.) Butter on toast. Hollandaise sauce. Toffee. Butterscotch sweets. Which is why these cookies are a game changer for me. There is the hint of the taste of butter. But perhaps what it really is, is the smell of the brown butter.

butter-still-life

Browning Butter

Quick note, you can’t substitute this with margarine. It has to be butter. Browning butter is simple and takes about 8-10 minutes.

how-to-brown-butter

Chocolate Chips

You do not need to limit yourself to actual chocolate chips. Rita has always chopped whichever chocolate she has on hand for her cookies. I liked joythebaker’s recommendation of mixing different kinds of chocolate. Try Dairy Milk and Coconut and Cashew; or Rum and Raisin and Bournville … you get the idea. Chop unevenly into whatever size you desire. Don’t eat them. They are for the cookies.

butterscotch-chocolate-chip-cookies

I divide the cookie dough into 3 (each makes about 10-12 cookies). I then freeze 2 for whenever I want freshly baked cookies. Alternatively frozen cookie dough makes a good gift. Whoever you gift can then bake them whenever they want.

brown-butter-chocolate-chip-cookies

Butterscotch Chocolate Chip Cookies

Ingredients

  • 1 cup (226 grams) butter
  • 3/4 cup (150 grams) brown sugar
  • 1 Tablespoon vanilla extract
  • 2 teaspoons molasses
  • 1/2 cup (100 grams) white sugar
  • 1 egg
  • 1 egg yolk
  • 2 1/4 cups (300 grams) all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 1 cup chopped chocolate chips
  • 1/2 cup chopped nuts (optional)

Directions

Melt 1/2 cup butter on medium heat in a small pan. It shouldn’t be so hot that the butter sizzles. The fat and milk separate.

From this point, keep swirling the pan. The liquid boils in the fat and so there is some splattering. I take it on and off the heat until it goes to the next stage which is frothing/foaming. Be patient.

At this point, the butter is very fragrant. Once it is frothy and you begin to see brown bits (because of the constant swirling it floated to the top and mixed with the froth) it’s done. Take it off the heat. Pour everything including the bits, into a bowl to stop it cooking. Let it cool. The process takes about 8-10 minutes.

Using a hand whisk beat the remaining room temperature 1/2 cup butter and 3/4 cup brown sugar until light and fluffy. Add 1 Tablespoon vanilla extract 1 egg and 1 egg yolk, and 2 teaspoons molasses and keep mixing.`

Next, into the butter mixture, beat in 1/2 cup white sugar and the melted cooled brown butter for about 2 minutes.

In a separate bowl, mix 2 1/4 cups flour, 1 teaspoon salt, 1 teaspoon bicarbonate of soda. Mix the dry and wet ingredients until combined.

With a spatula, fold in the 1 cup chopped chocolate or chocolate chips and the optional 1/2 cup nuts. Chill in the fridge for 30 minutes. Preheat oven to 160C or 325F.

Scoop into imperfect balls and bake for 12-15 minutes. Cool for 5 minutes and indulge!

Leave a Reply

Your email address will not be published. Required fields are marked *