Brown Butter Chocolate Chip Cookies
Have I mentioned I love sweets? Well I do and I’ll take any excuse to make them.
However, my husband is not a “sweets” person (I know, questionable right?), so he’s not a big consumer of my delicious treats.
Unless, we’re talking about chocolate chip cookies, then he’s all over them.
Sometimes I have to swat him on the hands with my wooden spoon just to keep him from eating all the cookie dough before I get it in the oven.
I’ve made a few recipes for him to try, but none of them have stacked up to his childhood favorite.
None until I made these babies. He actually told me these were the BEST cookies I had made so far and that they were even on par with the ones from his childhood.
That made me very happy, but maybe not too surprised because these cookies are delicious.
The original recipe calls for 1 cup of peanut butter chips and 1 cup of chocolate chips, but he doesn’t like peanut butter in cookies (he recently told me peanut butter doesn’t belong in baked goods, what?!?) so I used all chocolate chips and they were awesome!
I pinned this recipe from here on Let’s Dish and in addition to swapping out the peanut butter chips I didn’t refrigerate the cookie dough for the suggested 40-50 minutes. I have read that doing so will heighten the flavor and texture of cookies because it gives the wet ingredients time to soak up the dry ingredients.
Ummm, not happening.
I could never wait that long, so maybe they could’ve been better. We’ll probably never know because I don’t see my (or the hubby’s) patience level getting better when it comes to cookies.
Anyway, if you want to make some chocolate chip cookies and forgot to put your butter out to get to room temperature, give these a try. You won’t be sorry, they are divine!