I have a proposition for you today, friends. It’s simple: I want you to brown your Kerrygold butter before you use it. Not only is this a super simple way to add another dimension of flavor to your cooking, but it’s also the most incredible thing you can do to chocolate chip cookies.
If you think you’ve had the best chocolate chip cookie of your life, you haven’t yet. If you’ve been searching for the perfect chocolate chip cookie recipe, you have arrived in the right place.
Browning butter is a simple process. I know it’s going to dirty up one more dish when you’re cooking, but once you taste the difference it makes in your cooking, you won’t mind one bit. You may even buy a specific pan for browning butter, like I did. The white pan you see in the photos is perfect for browning butter because you can the color of the butter as it progresses. If you don’t have a light-bottomed pan, I recommend a silver or copper pan. Tilt the pan as it cooks to get a better idea of the color. A black non-stick pan isn’t ideal, but you can use it in a pinch—just pour off a little butter into a clear glass to check your progress as you go.
You’re going to use your nose when you’re browning butter too, not just your eyes. When you first begin the process, the butter will sizzle and pop and smell like, well, melted butter. The sizzling is the water evaporating from the butter. Then, as the color changes to a caramel shade, your nose will smell something so incredible. A toasty, warm buttery smell with hints of caramel and doughnuts. That’s exactly when your brown butter is done.
A small amount black bits in the butter is okay, but if you have any more than that, strain them out with a coffee filter. And next time, lower your flame and keep your eye on the butter more 😉
This recipe is for a small batch of chocolate chip cookies, but feel free to scale it up to your heart’s content.