Introduction: Bite Size Burnt Butter Chocolate Chip Cookies

Picture of Bite Size Burnt Butter Chocolate Chip Cookies
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....

Picture of 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

Picture of 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

Picture of 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

Picture of 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

Picture of 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

Picture of 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!

Picture of Eat and Enjoy!

Serve  yourself a glass of milk, and enjoy!

Comments

reeseecup (author)2013-03-27

sounds good

reeseecup (author)reeseecup2013-03-27

nice dino

atepinkrose (author)reeseecup2013-03-27

Thanks!

Penolopy Bulnick (author)2013-03-27

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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