Lizzie's Kitchen Adventures and Friends

This is another recipe from Sam at Sugar Spun Run:
https://sugarspunrun.com/brown-butter-chocolate-chip-cookies/

I made these this morning, with only a couple small variations. First, I whisked about 1 TBSP of cinnamon into the flour mixture before adding it to the butter/sugar mixture. I also used chocolate chips instead of chopping chocolate squares, which I find tedious. Finally, I chopped about a cup of pecans to add with the chips.

Since this uses browned butter, she says to mix it by hand with a spatula or spoon rather than with a mixer. That turned out to be really hard, so, instead, I put on latex gloves and mixed the dough with my fingers, which worked much better. I blended the chips and nuts the same way. I always use latex gloves when forming cookies and putting them on the baking sheet--it keeps the dough from sticking to my fingers.

Two important points--it's essential to let the butter cool for about 30 minutes after you brown it. I browned it in a stainless steel skillet, then poured it into a plastic mixing bowl to cool--don't leave it in the hot skillet as it might burn. Also, once the dough is mixed, it helps to chill it for 30 minutes in the refrigerator. That makes it easier to handle, and it also helps the cookies make cookies rather than flat pancakes.

Per the recipe, I sprinkled a tiny amount of flake salt on top of the cookies about a minute after they came out of the oven. That really helped the flavor the cookies, which are pretty sweet.



Max Griffin
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