I recently found salted caramel chips at Trader Joe's and decided to try them in a recipe handed down from my mother. While I was at it, I thought I would try the recipe with brown butter as well. The combination is delicious!
Brown Sugar Cookies with Brown Butter, Salted Caramel and Chocolate Chips
This an update of most used cookie recipe in my mother's cookie box. It is the recipe I have always used for making chocolate chip cookies.
1 cup butter, browned and cooled*
1 cup brown sugar
1 cup granulated sugar
2 teaspoon vanilla
3 eggs
3 1/2 cups flour
3 eggs
3 1/2 cups flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon salt
1 cup salted caramel chips
1 cup semi-sweet or milk chocolate chips
Preheat oven to 350ºF. Line baking sheets with parchment or silicone mat; set aside. In a medium size mixing bowl, whisk together flour, baking soda, cream of tartar, and salt. In a large mixing bowl, whisk together browned butter, brown sugar, granulated sugar, and vanilla. Whisk in eggs for about 30 seconds, rest for 3 minutes, repeat 2 more times until the mixture is thick, smooth, and shiny. Stir in flour mixture until just combined, then add chocolate and caramel chips. Drop by tablespoonful or medium size cookie scoop on cookie sheet Bake in a moderate (350°F), oven for 8-12 minutes, or until golden brown on the edges. Cool for 5 minutes on baking sheet, move cookies to cooling rack to finish cooling. Store in an airtight container.
Preheat oven to 350ºF. Line baking sheets with parchment or silicone mat; set aside. In a medium size mixing bowl, whisk together flour, baking soda, cream of tartar, and salt. In a large mixing bowl, whisk together browned butter, brown sugar, granulated sugar, and vanilla. Whisk in eggs for about 30 seconds, rest for 3 minutes, repeat 2 more times until the mixture is thick, smooth, and shiny. Stir in flour mixture until just combined, then add chocolate and caramel chips. Drop by tablespoonful or medium size cookie scoop on cookie sheet Bake in a moderate (350°F), oven for 8-12 minutes, or until golden brown on the edges. Cool for 5 minutes on baking sheet, move cookies to cooling rack to finish cooling. Store in an airtight container.
Yields about 30 cookies when using a medium size cookie scoop.
*How to make brown butter:
1. Place wide heavy-bottomed pan over medium-low heat.
2. Add the butter. As it melts, continuously swirl the butter around the pan. Butter will get foamy and start to brown As soon as the butter starts to brown, remove pan from heat; butter can go from brown to burnt quickly. It will continue to brown a bit when the pan is pulled from the heat.
Note: These cookies can be made with all chocolate chips, all salted caramel chips, or no chips at all.
Enjoy!
