Chocolate Chip Cookies with Browned Butter and Marcona Almonds

Chocolate Chip Cookies with Browned Butter and Marcona Almonds | Pale YellowThere are regular cookies and then there are cookies like this; perfectly flavored with browned butter and almonds.  I even took the extra step of making the dough the night before to let it all marry together.  These are some deluxe cookies my friends!

Chocolate Chip Cookies with Browned Butter and Marcona Almonds | Pale YellowLet’s do some real talk: I made the dough the night before because it was a rainy, Friday night and I wanted to eat cookie dough.  Also, I was too lazy to make the cookies that night.  But let’s just say I let the dough rest because I was feeling adventurous and wanted to experiment with this overnight dough technique.  Good talk.

Chocolate Chip Cookies with Browned Butter and Marcona Almonds | Pale YellowBesides the cookies I gave to Ruth in honor of her birthday, I ate the rest myself.  That good.  I had every intention of delivering some to my neighbors, but life happens.  I grew up in a household that ALWAYS put walnuts in chocolate chip cookies.  My mom has one of those old school nutter choppers, that I may steal one day, and we always chopped up  the nuts and added them to the Toll House cookies.  As an adult, I now know many people do not like nuts in their cookies and/or brownies.  There is just something so right about chocolate and nuts.

Chocolate Chip Cookies with Browned Butter and Marcona Almonds | Pale YellowI don’t even need to tell you how good they are, so I’m going to use a list descriptive words instead of a sentence: chewy, moist, soft, salty, chocolatey, crunchy from the almonds, and nutty from the browned butter.  Make these now.

Chocolate Chip Cookies with Browned Butter and Marcona Almonds | Pale YellowTwo Years Ago – Vanilla Cake Pops

Print the Recipe!

Chocolate Chip Cookies with Brown Butter and Marcona Almonds
Adapted from Joy the Baker
Yield – 4 dozen 2-tablespoon cookies

1 cup (2 sticks) unsalted butter, room temperature and divided
1 cup packed light brown sugar
1/2 cup sugar
2 teaspoons vanilla
1 teaspoon molasses
1 egg + 1 egg yolk
1 teaspoon salt
1 teaspoon baking soda
2 1/4 cup flour
1/2 cup chopped marcona almonds
12 ounces semisweet chocolate chips
sea salt for sprinkling

  1. Brown one stick of butter in a small saucepan until the butter turns brown and smells nutty.
  2. Pour the browned butter into a small bowl to cool, be sure to scrape all the brown bits into the bowl.  Let cool for about 40 minutes.
  3. In the bowl of a stand mixer with a paddle attachment, beat together the remaining stick of butter and brown sugar until light and fluffy, about 4 minutes.
  4. Beat in the cooled brown butter and sugar until pale yellow, another 2 minutes.  Beat in the vanilla, molasses, and eggs.  Scrape the bowl as needed.
  5. Add the salt, baking soda, and flour.  Mix on low until just combined.  Mix in the almonds and chocolate chips.
  6. Cover the bowl and refrigerate for several hours or overnight.
  7. Preheat the oven to 350 ˚F and line your cookie sheets with parchment paper.
  8. Use a 2-tablespoon scoop to portion the dough.  Allow generous spacing between cookies, I only placed 8 on a cookie sheet.
  9. Bake for 12 minutes and then transfer to a cooling rack to cool completely.Chocolate Chip Cookies with Browned Butter and Marcona Almonds | Pale Yellow
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2 Comments

Filed under Cookies

2 responses to “Chocolate Chip Cookies with Browned Butter and Marcona Almonds

  1. I always chill my chocolate chip cookie dough. These look so delicious!

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