Chewy Brown Butter Cookie Delights

Chewy Brown Butter Cookie Delights

It's the holidays and the best time, in my humble opinion, to treat yo self. I know this may be a weird post for a naturopathic doctor to put up, since the recipe is so high in sugar. So you're only allowed to eat a cookie post exercise. I tried substituting powdered Stevia for the sugar but they come out more like biscuits. So play around with the recipe, I'm sure it's doable to make it a sugar-free or sugar less option. Also try using oat flour if you're concerned with raising your blood sugar levels. I found this recipe from a blog called The Domestic Rebel and love it! The browned butter puts these cookies on a whole new level. Try adding browned butter in your other holiday dishes. 

Ingredients

  • 2 sticks (1 cup) butter (salted or unsalted; if using salted, omit salt from recipe)
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 1 egg + 1 egg yolk
  • 1 Tbsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp cornstarch
  • 2 cups all-purpose or oat flour
  • 1 cup dark chocolate chocolate chips
  • Optional: 24-26 caramel-filled chocolate candies, caramels, soft butterscotch, coconut, pecans....whatever you feel like. 

Instructions

  1. In a medium saucepan, add the butter over medium-low heat. Melt the butter, stirring occasionally, until smooth and melted. The butter will start to bubble up and foam, so continue to stir it. Eventually the butter will become darker in color and smell slightly nutty. Stir and cook until amber in color and immediately remove from the heat. Do NOT over-cook! It burns quickly, so keep an eye on it. Cool the butter completely.
  2. Mix In the bowl or stand mixer, combine the browned butter (including the brown bits in the pan!), brown sugar and sugar and beat with whisk/paddle attachment for about 1 minute or until creamy. Add in the egg, egg yolk and vanilla and beat well. Lastly, add in the baking soda, salt, cornstarch and flour until a soft dough forms. Stir in the chocolate chips.
  3. Cover and refrigerate the dough for AT LEAST 4 hours, preferably overnight. This is mandatory.
  4. Preheat oven to 350 degrees F. Let the dough sit out on the counter while the oven preheats, just so it comes closer to room temperature and isn't so cold. Line 2 baking sheets with parchment paper or silicone liners.
  5. Using a 2-Tablespoon-sized cookie dough scoop, scoop out a ball of cookie dough. Flatten it slightly in the palm of your hand. If you're placing anything in the middle, like caramel or butterscotch, do it now. The wrap the dough around it. Place on the baking sheet 2" apart. Or add some coconut, cinnamon, or course sea salt on top.  
  6. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool on the baking sheets.

Enjoy!

Travis Whitney, NMD, MSc