While Erin is here we’ve been checking out
all those things I’ve been pinning on Pinterest, and that’s where the
inspiration for these cookies came from. Of course we played around with the
recipe slightly and highly recommend the outcome. The cookies are amazing!
Interesting to see how browned butter adds a new dimension of taste to the classic chocolate chip
cookie.
The good thing about this recipe is that
it makes a small quantity of cookies – so we are not tempted to eat so many.
The bad thing about this recipe is that is makes a small quantity of cookies –
and we really want to eat lots more of these delicious treats!
2-Way Browned Butter
Chocolate Chip Swirl Cookies
 |
| Click here for details on how to toast nuts. |
Makes 6 to 8 casserole
cookies or about 24 regular cookies
1½ cup all purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick)
butter, cut into 8 slices
¾ cup packed brown sugar
¾ cup packed brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 tablespoon milk or water -- if dough is somewhat dry
3/4 cup semi-sweet chocolate chips
1/3 cup pecans, lightly toasted and roughly chopped
Whole pecans for topping the cookies
1. Preheat
oven to 350°.
2. Mix
flour, baking soda, and salt together in a medium bowl and set aside.
3. Heat a pan on medium heat. Add butter slices and melt in pan.
Stir continuously; butter will foam up. Eventually butter will begin to turn a
light brown color and small brown flecks will start to appear in bottom of pan
(flecks are simply the milk solids from the butter). Continue stirring, until
butter has reached a nice brown color, and nutty aroma. Remove from heat at
this point to avoid a burnt taste! Check out the step-by-step guide for
browning butter at Simply Recipes blog.
 |
| The butter will turn a nice golden brown color when it has browned sufficiently |
4. Add browned butter and brown sugar to your mixer bowl. Mix well.
 |
| Erin adds the browned butter to the brown sugar. |
5. Add in egg and vanilla, and mix them in thoroughly.
6. Slowly stir in the flour mixture. Add the 1 Tbsp. of milk or water if dough seems a bit dry.
7. Add and evenly distribute the chocolate chips and pecans by
mixing. We added the pecans when they were still warm from toasting; that along
with the remaining heat from the browned butter caused the chocolate chips to
partially melt resulting in a chocolate swirled effect.
8. Now
it’s time to choose how to bake the cookies or do like Erin and I did and make both variations.
a. Scoop
dough into individual ramekins that have been lightly sprayed with pan release
— we used about ¼ cup of dough per ramekin; add a whole pecan to the top of
each cookie. Bake for 8 to 10 minutes. Your casserole cookies are ready when the edges are cooked, but the
center is still gooey. Top with vanilla ice cream and gobble up the goodness.
(We actually waited awhile to eat ours so warmed the ramekins in the microwave
before adding the ice cream.) We made
four (1/4 cup portions) casserole cookies.
 |
| We took the cookies to Grandma's where we warmed them in the microwave. Erin is adding a scoop of ice cream to each warm cookie casserole. |
b. If
you want to make these as normal cookies, just drop a scoop full of dough onto
a lightly sprayed cookie sheet — we used a tablespoon capacity scoop; lightly
press a whole pecan to the top of each cookie. Bake about 10 to 13 minutes until the edges
are just set. We had enough dough left to
make 6 (1 Tbsp. capacity) regular cookies.
 |
| The cookies cooled slightly before it was time to consume them! |
Printable recipe without photos . . .
2-Way Browned Butter
Chocolate Chip Swirl Cookies
Makes 6 to 8 casserole
cookies or about 24 regular cookies
1½ cup all purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup packed brown sugar
½ cup (1 stick)
butter, cut into 8 slices
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 tablespoon milk or water -- if dough is somewhat dry
3/4 cup semi-sweet chocolate chips
1/3 cup pecans, lightly toasted and roughly chopped
Whole pecans for topping the cookies
1. Preheat
oven to 350°.
2. Mix
flour, baking soda, and salt together in a medium bowl and set aside.
3. Heat a pan on medium heat. Add butter slices and melt in pan.
Stir continuously; butter will foam up. Eventually butter will begin to turn a
light brown color and small brown flecks will start to appear in bottom of pan
(flecks are simply the milk solids from the butter). Continue stirring, until
butter has reached a nice brown color, and nutty aroma. Remove from heat at
this point to avoid a burnt taste! Check out the step-by-step guide for
browning butter at Simply Recipes blog.
4. Add browned butter and brown sugar to your mixer bowl. Mix well.
5. Add in egg and vanilla, and mix them in thoroughly.
6. Slowly stir in the flour mixture.
7. Add and evenly distribute the chocolate chips and pecans by
mixing. We added the pecans when they were still warm from toasting; that along
with the remaining heat from the browned butter caused the chocolate chips to
partially melt resulting in a chocolate swirled effect.
8. Now
it’s time to choose how to bake the cookies or do like Erin and I did and make both variations.
a. Scoop
dough into individual ramekins that have been lightly sprayed with pan release
— we used about ¼ cup of dough per ramekin; add a whole pecan to the top of
each cookie. Bake for 8 to 10 minutes. Your casserole cookies are ready when the edges are cooked, but the
center is still gooey. Top with vanilla ice cream and gobble up the goodness.
(We actually waited awhile to eat ours so warmed the ramekins in the microwave
before adding the ice cream.) We made
four (1/4 cup portions) casserole cookies.
b. If
you want to make these as normal cookies, just drop a scoop full of dough onto
a lightly sprayed cookie sheet — we used a tablespoon capacity scoop; lightly
press a whole pecan to the top of each cookie. Bake about 10 to 13 minutes until the edges
are just set. We had enough dough left to
make 6 (1 Tbsp. capacity) regular cookies.
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