Triple Chip Brown Butter Cookies

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     When looking over the cookie plate, do you ever try to spy the cookie bursting with the most chips?  If you do, then these are the perfect cookies for you!  Ooh la la!  Triple chip brown butter cookies!  What more could you ask for?  (Unless, of course, you were craving brownies or cupcakes.)

Have you ever had butterscotch chips?  I had never had them until I made these cookies.  I’ve been deprived my whole life!   If you’ve never had butterscotch chips, please, go buy a bag.  I’m telling you this as a friend!  If you’re already a butterscotch-chip-lover, let’s hang out soon.  Oh, and in case you were wondering, brown butter only makes the butterscotch flavor better 🙂

     If you make these cookies–which I highly encourage you to do–don’t be alarmed by the amount of chips in the dough.  The first time I made them, I didn’t think the cookies would be able to hold together.  I even had to scoop loose chips out of the bottom of the bowl and pack them into the dough because there were so many.  That’s all part of the beauty of these cookies, though.  Chips, chips, and more chips!  Not only will your cookies hold together, but they will be that much better for the chips popping out of every surface.

Normally, I wouldn’t encourage you to use just one kind of chocolate when you could use two, but I really couldn’t tell the difference between the semisweet chocolate and the dark chocolate chips. There were so many crowded together that they all just tasted chocolate-y.  That’s not a bad thing, but I think you could get away with just using one kind of chip if you didn’t feel like buying two different kinds and having two open bags.  Someone suggested making these with white chocolate and dark chocolate.  I’ve never tried that, but it sounds good.

P.S.  When I brown butter, I like to swirl the pan slowly and continuously once the butter is mostly melted.  It’s a little hard on the wrist, but I’ve never had a problem with the butter burning.

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