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....

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

Add the coconut oil, brown sugar and granulated sugar to the mix.
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.