10 minute brown butter chocolate chip cookies

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I can’t even remember why I had entered negotiations with Emmie my 4 yr old, but it somehow spiraled into me promising to make chocolate chip cookies together as long as she stopped doing…something. Or would do something. Don’t know. Regardless, I was now in the position to make this cookie thing happen or things would be getting very ugly here.

Luckily, I had just come across a recipe the night before in my evening cookbook reading time -10 minute chocolate chip cookies in the  River Cottage Every Day cookbook by Hugh Fearnley-Whittingstall. Bingo! I hauled the ingredients out, plopped the kids on the counter and we whipped up some incredibly great cookies in no time.

I love cooking stuff with the kids but I find baking cookies a pain because you usually need softened butter, and I never remember to get it out early. Or it involves standing mixers, several bowls – which sometimes is worth it – but to whip up a batch of cookies for the munchkins I want it quick and painless.

I had a last minute lobster roll party today and wanted to make a dessert but it was 4:15 and people were coming at 5.  These delicious little things popped in my head. Last time I made it with the kids so wasn’t totally sure how long it would take going solo so I timed it. Making it by myself with no kid “help” took 9 minutes. Started at 4:30pm, was scooping them onto the pan at 4:39. Unbelievable! Kid time was double that, but still reasonable and perfect length for their attention span and my patience.

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I was not expecting the high quality cookie this recipe delivered. If something contains chocolate my peeps are satisfied. In general however, I am kinda picky with my cookie requirements. I don’t like thin and crispy, I don’t like too soft, I like it just in the middle. And I need the right balance of salt and sweet.

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Well this fit my list of demands perfectly! I loved the consistency – a solid cookie, not too thin, not too thick, still tasted like cookie dough which is my favorite part of the cookie making process, and with some small changes I made to the recipe it fit the bill both for kid and adult palates. Deep richness from the whole wheat flour, the browned butter and dark chocolate chips counterbalanced by flakes of Maldon salt on top. I was thinking about these cookies 24/7 while they were still in the house.

10 minute brown butter chocolate chip cookies
Gently modified from the River Cottage Every Day cookbook by Hugh Fearnley-Whittingstall. Ten-minute chocolate chip cookies p. 393. Also in their River Cottage Family Cookbook
Ingredients
  • 1 stick of butter
  • 1/2 cup sugar
  • 1/3 cup light brown sugar
  • 1 egg lightly beaten
  • 2 teaspoons vanilla extract
  • 1 cup white whole wheat flour or whole wheat pastry flour or spelt flour
  • 1/2 cup regular oats (optional but contributes to the nice consistency)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon Maldon salt or sea salt (to sprinkle on top)
  • 1/3 cup dark chocolate chips
Instructions
  1. Oven to 375 (I need to put mine at 325 to get 375 so invest in an oven thermometer!)
  2. Into a medium or large bowl add both sugars.
  3. Melt butter over high heat – you want to melt it until the milk solids start to brown. First it will start around the edges of the pan. Gently lift pan a little off heat and swirl the butter around so the browning gets distributed throughout. Put it back down and watch it – in a moment more brown will appear throughout and it will start to smell nutty. Pull off heat and pour into bowl with sugars. (If you are not feeling comfortable with the browning process, just simply melt it and add into sugars.)
  4. Stir butter and sugars together for about 30 seconds – then while continuing to stir with one hand, add in egg and stir vigorously so not to cook the egg via the still pretty hot butter. Then add vanilla.
  5. Stir in flour, oats, baking powder and chocolate chips (most of the chips will melt – makes them look cool so don’t worry about it).
  6. I use a small ice cream scoop to get them onto a greased or lined pan (I use silpat or parchment paper). Scoop is about 2 Tablespoons so just use that if you don’t have a small scooper.
  7. Sprinkle little bit of salt on top of each cookie.
  8. Bake 12-15 minutes. Will still be little soft but tops will be cracked. Let cool on pan for 5 minutes or so to firm up, then transfer to cooling rack.

 

 

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