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It's my first time cookie swapping ever.  Usually it's done during the holidays and it involves very elegantly decorated cookies.  However, I'm not a fan of royal icing because I feel it masks the flavor of the actual cookie.  

Why burnt butter? Burnt, brown butter has a nutty aroma and flavor which actually enhances the flavor.

This cookie batch was especially made for swapping and will make approximately 100+ bite size cookies.

Burnt Butter Chocolate Chip Cookies:
  • 1/2 cup + 1 tbs  of butter
  • 1/2 cup of coconut oil
  • 1/2 cup of granulated sugar
  • 1 1/2 cups of brown sugar
  • 2 eggs
  • 2 1/2 tsp of vanilla
  • 2 1/2 cups of all purpose flour
  • 1/2 tsp of salt 
  • 1 tsp of baking powder
  • 1 tsp of baking soda
You will need a melon baller for scooping and cookie sheets.
  • 2 cups of chocolate chips more or less
The batches I made were of milk chocolate, dark chocolate, white chocolate and  pecan but you can throw in M&M mini's if you like.

Step 1: Burn the Butter....

When I say burn, I don't mean blacken it completely.  It would have browned and contained tiny black specks where the butter has burnt.
How much?

1/2 cup + 1 tbs  of butter

1. In a small saucepan heat the butter until it browns.
2.  Remove from heat, or turn off to add ingredients.

Note: Some of the butter will evaporate in this process, hence the additional tablespoon of butter. 

Step 2: Combine the Butter With Oil and Sugars

Combine
  • 1/2 cup + 1 tbs  of butter
with
  • 1/2 cup of coconut oil
  • 1/2 cup of granulated sugar
  • 1 1/2 cups of brown sugar
  1. Add the coconut oil, brown sugar and granulated sugar to the mix.
  2. Combine until smooth.

Step 3: Whisk Dry Ingredients Together

In a large bowl whisk:
  • 2 1/2 cups of all purpose flour
  • 1/2 tsp of salt
  • 1 tsp of baking powder
  • 1 tsp of baking soda

Step 4: Combine Dry and Wet Ingredients

Combine the ingredients.

Add the eggs and vanilla.

Divide the batter, into batches depending on the ingredients you intend to blend in.

Step 5: Add Chocolate Chips or Nuts

Add the chocolate chips.  Wrap the batter and place in a Ziploc bag.  

Refrigerate for at least 2 hours (optional).  This makes the dough easier to scoop.

Step 6: Scoop With a Melon Baller and Bake

Preheat oven at 350F.

Scoop cookies out and place in cookie sheet about an inch apart.

Bake for 7-10 minutes depending on how softness or crispiness. 


Step 7: Eat and Enjoy!

Serve  yourself a glass of milk, and enjoy!

sounds good
nice dino <br>
Thanks!
Just can't turn down a chocolate chip cookie! And I agree, very nice dinosaur :)

About This Instructable

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Bio: engineer, foodie, artist
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