food

chewy brown butter and salted caramel chip cookies

November 15, 2013

Ever go to the grocery store and see some item that you just had to try out?  Well, I was walking through Wegmans with my mother and saw some salted caramel chips.  They just sounded too good not to try.

I decided I wanted a chewy cookie.  I also decided that brown butter sounded super yummy.  Put it all together…

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I used Alton Brown’s “The Chewy” recipe (available on Food Network) as my base, substituting browned butter for the regular butter and my salted caramel chips for the chocolate chips.  I have never wanted to eat raw cookie dough as much as I did when I mixed these up.  The smell was amazing!

salted-caramel-chipsbrown-butter-salted-caramel-chip-doughchewy-brown-butter-salted-caramel-chip-cookies

Chewy Brown Butter and Salted Caramel Chip Cookies
adapted from Alton Brown’s “The Chewy”
makes 24 cookies

8 ounces unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
1 ounce whole milk
1 1/2 teaspoons vanilla extract
12 ounces salted caramel chips

Brown the butter in a 2-quart saucepan over low heat. (There is a super easy tutorial at Simple Recipes).  Pour the browned butter into the bowl of a stand mixer and allow to cool slightly.

In a separate bowl, mix together the flour, salt, and baking soda using a whisk and set aside.  Add the sugars to the browned butter and beat with the paddle attachment on medium for 2 minutes.  In a separate bowl, whisk together the egg and egg yolk, milk and vanilla.  Reduce the speed and slowly add the egg mixture.  Mix until thoroughly combined, about 30 seconds.  Gradually add the flour mixture to the wet mixture, occasionally scraping down the sides of the bowl.  Once completely combined, stir in the chips.  Chill the dough for 1 hour.

Preheat the oven to 375º.  Using a #20 disher, scoop the dough into rounded portions onto a parchment-lined cookie sheet, six cookies at a time.  Bake for 14-16 minutes until very lightly browned, checking after about 10 minutes  Don’t over bake!  Allow to set on baking sheet for a couple minutes before moving to a baking rack to cool.  Store in an airtight container.

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These cookies are monstrous.  And that “chewy” part is no joke either.  This recipe is a keeper!

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9 Comments

  • Reply afternoonlattes November 15, 2013 at 8:14 am

    wow those look so delicious!
    http://afternoonlattes.wordpress.com

  • Reply leighannewilkes November 16, 2013 at 11:38 am

    Thanks for sharing these at this week’s Finding the Pretty & Delicious Linky Party. I’ll be sharing on Facebook later today!

    • Reply Anne November 16, 2013 at 11:44 am

      Thanks. So glad you liked!

  • Reply Cyndi November 16, 2013 at 2:46 pm

    Thank you for this great recipe! I just shared your recipe on my blog featuring cookies for cookie swaps. I hope you don’t mind! : ) http://momelite.com/great-cookie-exchange/

    • Reply Anne November 16, 2013 at 3:18 pm

      Not at all…Thanks for stopping by! I will com over and see what other goodies you have shared!

  • Reply Jelli November 16, 2013 at 4:36 pm

    Anne, these look fantastic. Brown butter in any baked good is sure to be delish. Pinning. So happy I found you site from Your Homebased Mom’s linkup today. Have a fantastic weekend. P.S. Your profile pic looks so warm and inviting. Love it!

    • Reply Anne November 16, 2013 at 11:39 pm

      This is my first visit with brown butter in cookies and I am a convert for sure! So glad you stopped by and thank you for the kind words!

  • Reply Azryl December 12, 2013 at 10:57 am

    Must i use kosher salt? And for the butter do i have to use exactly 8 ounce?

    • Reply Anne December 12, 2013 at 10:07 pm

      You don’t have to use kosher salt, really. On the other hand, stick to the butter amount. Changing it will change the texture of your cookie! Thanks for stopping by!

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