Chocolate Chip Cookies

Brown butter chocolate chip cookies, peppermint variation.

Chocolate chip cookies are one of those classic items that I will eat at any time. I am actually not a big sweet tooth so I usually prefer a savoury snack to a dessert. However, chocolate chip cookies have a decided pull. I’ve enjoyed many types, some crunchy, some soft and chewy and some thick and cakey. 

These Brown Butter Chocolate Chip cookies are a lovely combination of soft and chewy with a slightly crispy bottom. I have made them with milk chocolate discs and semi-sweet chocolate. I have also made them with semi-sweet chocolate chips and some lovely mint chocolate that I sliced into shards. When your chocolate is two different sizes, you get a much more dynamic cookie. Large pools of sweet milk chocolate and smaller more evenly spread bits of semi-sweet chocolate perfectly compliment the butterscotch dough.   

This is another recipe that requires a little additional chill-time, because of the brown butter, but I can attest that every time Claire says that the wait will be worth it, it is. I also am a true believer that an aged cookie dough can create a more complex flavour profile. Just saying friends, give it time.

I have made these cookies large and small, but I prefer them larger (¼ cup scoops). The variety of textures in the larger version work so well together. Plus, you get more in every serving!

Quick Confession:

This is another recipe that I felt that I had down pat. It's all combined in one bowl, and once you've got the brown butter ready, it's pretty straightforward. But, when I made them a few days ago I don't think I waited long enough for the brown butter to cool and it didn't get mixed quite right. I was in a bit of a rush to get the dough done. What resulted was a very flat, very thin, lacy cookie. It still tasted good, but this was yet another reminder to take a breath, slow down, and enjoy the baking process.