I’m kinda the worst. I don’t always refill the ice cube trays. Sometimes when I put dish towels away in the cupboard I hurry and close the door before they fall out, setting myself out for future disaster. I keep leaving dishes in the sink for days and days. Saturday I went to the gym and did barely anything and then came home and ate a cookie. Sometimes on the weekend I get up eat breakfast and then take a nap. Sometimes in yoga I don’t stay in the lunge the whole time I’m supposed to. I hurry and stand up a little when the instructor turns around. Occasionally I bring coffee to work in a pint glass and it sloshes and spills the whole drive. Sometimes I eat the same thing for every meal in a day (cereal, tacos, eggs).
But one thing I’m not the worst about is that, more often than not, in my freezer between my empty ice cube trays and frozen pizza dough there are cookies. Frozen for snacking. Because while I can no longer feel ok about stacking up 4 or 5 to eat in a row, I believe that having them on hand is a totally necessary.
I just can’t ever turn down another chocolate chip cookie remix. When I saw these on Top with Cinnamon, I knew I needed to try them! I still need to make them with herb infused butter, like Izy, but with vanilla bean infused butter they’re still quite tasty! And I’d never used browned butter in chocolate chip cookies before!
P.S. Making cookies totally redeems some of my being-the-worst tendencies. Pop by! Eat a frozen cookie, take a nap, finish off the ice!
Brown Butter Chocolate Chip Cookies
Recipe adapted from Top With Cinnamon
- 1 vanilla bean, split and seeds scraped*
- 10 T butter
- 1 3/4 cup all-purpose flour
- 3/4 t baking powder
- 3/4 t baking soda
- 1/2 cup granulated sugar
- 1/2 cup + 3 T light brown sugar, packed
- 1/2 t kosher salt or fleur de sel, plus more for sprinkling
- 1 egg
- 7 oz. bittersweet chocolate chips or chunks
*Izy infused the butter with herbs! I need to try that next!
- Place the butter and vanilla bean with seeds in a saucepan. Heat continuously on medium-low until it gets foamy, smells nutty, and turns a lovely amber color. Set aside.
- Meanwhile, in a large bowl combine flour, baking powder, soda, the sugars, and salt. Add the butter and mix until it looks clumpy, but has now flour patches. Add the egg and mix until combined. Add the chocolate and mix until evenly distributed.
- Using a small cookie scoop or a heaping teaspoon scoop the dough and form into balls. The dough will be crumbly but will hold together when pressed. Place balls of dough on a platter. Cover with plastic wrap and chill between 1-72 hours.
- When ready to bake, preheat your oven to 400F and line a couple baking sheets with parchment paper. Transfer dough balls to the prepared baking sheets leave an inch or so between each cookie. Sprinkle with sea salt. Bake for 8 minutes or until lightly browned with set edges. Allow to cool on the baking sheet for a little bit before transferring to a wire rack to cool completely.
Yay! Click HERE for a printable pdf of the recipe above.
Knock knock.Who’s there?
Cookie. Cookie who?
Cookie doughn’t ya want to make these cookies?