Spring is inching closer and closer to us.
Ok, I know it’s still February but a girl can dream. We’ve been making the usual annual repairs on our gear and getting everything nice and shiny for this summer.
Testing new recipes for our summer menu’s might be my favorite. Jarrett’s the official tester, so I have a feeling it’s his favorite too. This last week I’ve had chocolate chip cookies on the brain. There’s so many recipes and so many variations it’s hard to find the one that’s just right. After countless batches, I think I’ve found the secret. It’s not actually the recipe thats so special, but the butter.
Are you ready? It’s brown butter.
It’s that simple. Brown the butter and cool it before making your batch of cookies. Not going to lie, cooling the butter is what you’re supposed to do but if you’re impatient like I am, you can use the melted brown butter. Granted, the cookies will be a little flatter and more spread out, but they still taste delicious!
Don’t know how to make brown butter? It’s easy:
Melt butter in a pan over medium heat
Use a spatula to stir and make sure the butter is cooking evenly
It’ll start to foam and then the color changes from light brown and to a nice toasty-brown
Once you smell that nutty aroma and it’s medium brown in color, take the pan off the heat and pour the browned butter into a bowl to cool. The butter will continue to cook a little bit after it has been poured out of the pan. This is the only tricky part. If you wait too long, the milk solids in the butter will burn. Too soon, and the flavor won’t be as nutty and toasty. I’d recommend starting off on the light side to be safe and then when you make more batches to let it get darker.
Here’s my favorite chocolate chip cookie recipe: