So, we have already established my absolute love of browned butter poured directly into my mouth in just about everything, and recently I have discovered putting it into chocolate chip cookies as well, so before you scoff at a ‘boring old chocolate chip cookie recipe’ hear me out. This isn’t any old chocolate chip cookie, this one is deep dish, yes, deep dish, as in a whole hunk of awesome cookie-ness AND I have added the super awesome bonus of browned butter. Please, do not underestimate the power of browned butter y’all, it adds such an amazing rich, must shove it in your mouth now thing going on..y’all know what I’m talking about. Oooh and I almost forgot to mention that I put chocolate chips with caramel inside of the chips in these cookies, droool. I saw a bag of these little caramel chocolate bites at the store, and they basically jumped in my grocery cart, I just had to have them for my cheat day. Make these deep dish cookies, I promise they will not disappoint.
Now, let’s brown some butter mmmkaay?…see the bubbles starting?
Still bubbling, but bubbles starting to subside…
See all of the flecks starting to form?…
Time to take off of the heat…look at all of that browned butter deliciousness…
And now your final result, I insist you take a big whiff of this at this point when you make it…
In your bowl after your butter has cooled, add your sugars, vanilla, egg, flour, baking soda and mix…
I highly recommend you add these chocolate chips…
All mixed in…
Roll into balls and put in your tins…
And Enjoy!!
Look at that soft, chewy middle mmmm…
- 1 Stick (1/2 Cup) of Browned Butter.
- 1 Egg
- 3/4 Cup of Light Brown Sugar, Packed.
- 1/4 Cup of Granulated Sugar.
- 2 Teaspoons Vanilla Extract.
- 1 1/2 Cups of Bread Flour (All Purpose Flour Can Be Substituted).
- 1/2 Teaspoon Baking Soda.
- 1/2 Teaspoon Salt
- 1/4 Cup of Caramel Chocolate Chips (Or Semi-Sweet)
- Preheat your oven to 350 degrees F. and spray 12 cupcake tins with baker's spray, make sure well coated so they pop right out.
- Brown your butter.
- To brown your butter, place one stick of butter in a saucepan and melt on medium heat, continuously stir your butter as it starts to bubble up. The bubbling will start to slow down and it will start to turn amber, as soon as you see brown flecks start to form on the bottom of the pan, remove from heat and continue stirring so it doesn't burn. Pour your browned butter in your mixing bowl and let it cool slightly.
- Now add your sugars and vanilla to your browned butter and mix well.
- Now add your egg, flour, baking soda and salt, mix until well blended.
- Fold in your chocolate chips.
- Roll your dough into balls which should fill the tins about 3/4 of the way full.
- Bake 8-11 minutes, or just until the tops are set, just make sure to not over bake these because they will continue to firm as they cool.
- You can certainly use more than 1/4 cup of chocolate chips, I just really like the cookie over the chip, and you can sub white chocolate chips, mini (another fav of mine), butterscotch etc.