It was a big week around our house last week–two of my three boys went back to school. My oldest is in 3rd grade this year and my middle guy is an afternoon kindergartener. Bryce (my kindergartener) went in on Monday just for an hour to check out his classroom/meet his teacher, etc. so Tuesday was his first full half day (does that make sense??) So to celebrate, I made cookies. Because every kid needs some fresh baked cookies waiting for them at home when they get off the bus, am I right? I was itchin’ to bake some of Cook’s Illustrated famous chocolate chip cookies, but I wanted to put a little spin on them. The original recipe calls for brown butter (of which I’m a BIG fan) as well brown and white sugars. I wanted a totally brown sugar cookie. So I nixed the white in favor of all brown sugar. And my twist on it–instead of having chocolate chips in them, I melted those chips and instead dunked the cookies in that goodness. And let’s just say, I had a couple happy elementary kids on my hands who were very excited for their after-school snack.
These cookies are really delicious. They have a crispness around the outside and a chewy middle. I love how you can take a bite of the non-chocolate side and really taste the brown butter flavor, and then take a bite from the chocolate side and savor the two flavors together. It really is the best of both worlds. The stars of the show are the brown butter and brown sugar–a winning combination. Oh and of course the chocolate…how can you go wrong when chocolate is involved?
Browning butter is a fun process and a good one in which to get your kids involved. You simply melt butter in a pan over medium-high heat and stir until you see bits of brown underneath the foamy top.
After the butter is browned and removed from the stove, you add a bit more solid butter to it and stir until melted, then add the brown sugar.
Add the dry ingredients until just incorporated
They bake beautifully and if you use a cookie scoop, they all come out the same size, which makes for nice-looking uniform cookies.
You may certainly leave these cookies as-is and enjoy their brown buttery goodness…
But I decided to go ahead and add a little chocolate to them. I included coconut oil in with the chips to make the chocolate smooth. I don’t know about you, but it seems like whenever I melt straight chocolate chips, I end up with a clumpy, unsalvageable disaster on my hands.
So I melted a cup of semi-sweet chocolate chips and a couple teaspoons of coconut oil on the stove and ended up with this smooth and shiny concoction:
Then dunk away!
After they were dipped, I put the cookies in the refrigerator till the chocolate set. Then we dug in.
You guys. These cookies are seriously delicious. Please do yourself a favor and make them today.
They are perfect as an after-school snack (or anytime!) with a tall glass of milk 🙂
Kat is a mother of three boys who loves to bake and enjoys all things DIY. She has been blogging since 2010 featuring recipes and home design projects. Some of her home projects have been featured in Country Living and This Old House magazine, as well as many other prominent DIY blogs and websites.