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Nutty and fragrant brown butter
A touch of pumpkin spice in every bite
The perfect fall chocolate chip cookie
Brown Butter Pumpkin Chocolate Chip Cookies
Recipe
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Prep Time: 15 min
- 10 tablespoons unsalted butter, divided
- 1/2 granulated sugar
- 1/2 cup light brown sugar
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/8 tsp baking powder
- 1 1/2 tsp cinnamon
- 1 tsp pumpkin spice
- 1 egg yolk
- 1 tsp vanilla extract
- 1/3 cup pumpkin puree
- 1 cup semisweet chocolate chips
- Making brown butter can be a little tricky. As you cook your butter, it will take a while for it to foam and release the nutty fragrance. Don’t get discouraged or impatient- it takes several minutes. Also, do not leave the butter in the pan once it has browned, it needs to be removed from all heat and transferred to a heat safe bowl. Make sure to get all the brown bits out of the pan too- those bits have all the flavors!
- When I pour my butter into a heat proof bowl, I use a glass bowl or a pyrex measuring cup. Those handle the heat quite well. You can order off of amazon!
- Chilling cookie dough is a sure way to improve the flavor of your cookies! The chilling process allows the flour to moisten and the sugars and butter to get acquainted… which creates an almost butterscotch/caramel-like flavor to your cookies! It is heavenly! Try not to skip this step!
- When baking your cookies, try not to crowd your pan as your cookies will spread. I usually bake 4-5 cookies at a time.
- I often bake ugly looking cookies (LOL). To avoid ugly cookies, and to create uniformed cookies, I take a cup or cookie cutter and place it over each cookie- give it a nice swirl, which helps the cookie return to a circular shape. Its a bomb technique, and no skill required!
- This recipe is adapted from Handle the Heat
Bake Time: 10 min
Yields: 6-7 cookies
What you need
Brown Butter Pumpkin Chocolate Chip Cookies
What to do
1. To brown the butter, place 8 tbsp of butter in a medium saucepan over medium low heat and melt. Continue to cook until butter starts to foam and release a fragrant odor. It will smell nutty and glorious! Keep cooking until butter turns brown then remove from the heat, pour immediately into a heat safe bowl. Let the butter cool. As butter is cooling, add the 2 additional tbsp of softened butter to the brown butter (this helps add moisture back into the browned butter!)
2. Mix the cooled butter (its ok if it is still liquid form) and sugars on medium speed for about 90 seconds. *Hand mixer and/or whisk also works. Add egg yolk,vanilla and pumpkin. Mix on low speed until combined.
3. Sift all dry ingredients into a medium bowl. Give the dry mix a good whisk or two so everything is combined. Add the dry to your butter and sugar mixture. Mix on low until flour is barely combined. Add chocolate chips. Fold with a spatula.
4. At this point, I like to cover and chill my dough for 24 hrs (*see note below). You can also bake right away. When ready to bake, preheat oven to 375 degrees.
5. Using an ice cream scoop or large spoon, form dough into about 8-12 cookies, depending on size. Place 3-4 cookies on a baking sheet lined with parchment paper. Bake for about 10 minutes, or when edges are browning and tops look puffed up and underdone (*see note about shaping cookies below). Remove from oven, add a few more chocolate pieces to the tops of each cookie. Then let cool… Then INHALEIT!!!
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
2. Mix the cooled butter (its ok if it is still liquid form) and sugars on medium speed for about 90 seconds. *Hand mixer and/or whisk also works. Add egg yolk,vanilla and pumpkin. Mix on low speed until combined.
3. Sift all dry ingredients into a medium bowl. Give the dry mix a good whisk or two so everything is combined. Add the dry to your butter and sugar mixture. Mix on low until flour is barely combined. Add chocolate chips. Fold with a spatula.
4. At this point, I like to cover and chill my dough for 24 hrs (*see note below). You can also bake right away. When ready to bake, preheat oven to 375 degrees.
5. Using an ice cream scoop or large spoon, form dough into about 8-12 cookies, depending on size. Place 3-4 cookies on a baking sheet lined with parchment paper. Bake for about 10 minutes, or when edges are browning and tops look puffed up and underdone (*see note about shaping cookies below). Remove from oven, add a few more chocolate pieces to the tops of each cookie. Then let cool… Then INHALEIT!!!
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
