And I think there's three things that have contributed to why these cookies have captured our hearts ...
1. The richness of browned butter.
Oh my gracious, browned butter adds such a flavorful richness to these cookies! The flavor is a-mazing.
And I have a confession. I was always one of those people who, when reading a recipe that called for browned butter, thought 'Oh, I don't really need to go through the extra step of browning the butter. It won't make much difference.'
Uh, WRONG. Sooooo wrong.
I've since learned that when a recipe calls for browned butter, there's a reason ... because it rewards you with absolutely amazing rich flavor! Take the time to brown the butter when a recipe calls for it. You'll be glad you did.
2. The jolt of flavor from the spice combination.
These scrumptious cookies get a wonderful jolt of flavor from a touch of cinnamon, ginger, allspice, and cloves. It's like combining a mild-flavored gingersnap and a chocolate chip cookie ... two of my favorite things together!
It's no wonder I love them so.
Yes, so were my friends.
Made with white whole-wheat flour, these little yummies are whole grain. Bonus!
So, if you love chocolate chip cookies ... and love the flavor of gingerbread or gingersnaps ... and love tender cookies ... and love whole-grain baking ... then I highly recommend you whip up a batch of these scrumptious Spiced Browned Butter Chocolate Chip Cookies.
And take the time to brown the butter. Believe me, the flavor reward is worth it!
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Spiced Browned Butter Chocolate Chip Cookies
Source: Adapted from Christmas Cooking Southern Style magazine, Christmas 2011
- 14 T. softened unsalted butter, divided
- 3/4 c. packed dark brown sugar
- 1/2 c. granulated sugar
- 2 tsp. vanilla extract
- 1 tsp. kosher salt
- 1 egg
- 1 egg yolk
- 1 3/4 c. white whole-wheat flour
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground allspice
- 1/8 tsp. ground cloves
- 1/2 tsp. baking soda
- 1 c. semi-sweet chocolate chips
- In a small saucepan, melt 10 tablespoons of the butter over medium-high heat. Cook until the butter turns golden brown, about 3 to 4 minutes. Pour into a large mixing bowl. Add the remaining 4 tablespoons of butter and stir until melted.
- Add the brown sugar, granulated sugar, vanilla extract, and salt to the browned butter; stir to combine. Add the egg and egg yolk, mixing until well combined.
- In a small bowl, whisk together the flour, cinnamon, ginger, allspice, cloves, and baking soda. Combine the flour mixture with the butter mixture, stirring until well combined. Add the chocolate chips and stir until just combined.
- Cover dough and chill in the refrigerator for 30 minutes.
- Scoop dough by heaping tablespoonfuls onto baking sheets, placing dough at least 2 inches apart. Bake at 375 degrees until cookies are puffy and edges are golden brown, about 9 - 11 minutes. Cool completely on a wire rack.