Browned Butter Chocolate Chip Cookies
Okay, I’ll be the first to admit this recipe is kind of ridiculous.
Because it includes butter and coconut oil. Honey and maple syrup. Not just one or the other. Both.
Ridiculous, I know. Why didn’t I just pick one or the other?
Let me tell you exactly why I didn’t.
I was out to make the world’s best chocolate chip cookie…at least the best in my little world. So, I did what any
crazy awesome person would do.
I made 14 different chocolate chip cookie recipes and had people vote on their favorite. In one recipe I only used honey as the sweetener, in another maple syrup. I used coconut flour in one recipe and almond flour in the other. I combined almond flour and coconut flour. I combined maple and honey….you get the point. I basically thought of every combination I could think of and tried it.
And then I shoved cookies in all my friends, neighbors and families faces and made them tell me what ones they liked.
So do you wanna be my friend? Actually, you really don’t because after I shoved cookies in their faces, I drilled them with 30 annoying questions about each cookie. “Did it have good flavor? What about the texture – did you like the texture? Are you sure? Like really, really sure? Are you 100% positive you liked this one better than the 9th cookie? Try it again one more time. Okay, you sure?”
Yeah, I told you I was
Anyway, hands down this recipe was the clear winner. And of course it had to be the complicated recipe of butter (and not just butter, but browned butter) and coconut oil and honey and maple syrup. Of course, you could just pick one or the other, but I’m telling you – if you want to experience a slammin chocolate chip cookie, just try this recipe out as written.
And let me tell you, browned butter = ahhhhhmazing. The depth of flavor it brings to the cookies is unmatched. I promise that you’re not going to regret taking the few extra seconds to make it.
Some of you regular readers probably know by now that I’m not an almond flour fan and don’t think it’s the healthiest thing to be consuming on a regular basis (read why in this post). This recipe is actually the first almond flour recipe I’ve posted and these cookies are my one almond flour exception. Try them and you’ll see why 😉
And learn how to make this super cute gift roll cookie dough, too. It’s so simple and such a fun gift for teachers, hostess gifts, or anyone! I don’t know too many that will turn away cookies 🙂
Browned Butter Chocolate Chip Cookies (Grain Free)
Makes about 20–24 cookies or 2 gift rolls
5 T butter
5 T coconut oil, melted
3 T pure raw honey
3 T pure maple syrup
1 ½ T pure vanilla extract
2 ½ cups almond flour
½ tsp baking soda
¼ tsp sea salt
Preheat oven to 350.
Melt the butter over medium heat in a small saucepan. Stir continuously until you start to see it change color slightly and see little brown bits appear on the bottom. This will not take long – about a minute or two. As soon as you see this, remove immediately from the heat and continue stirring constantly for 30 seconds. It’s important to remove from the heat as soon as you see the little brown bits on the bottom because you can go from glorious brown butter to gross, nasty, yucky burnt butter in a matter of seconds.
Once you’ve made your brown butter, put it in a mixing bowl and add the coconut oil, honey, maple syrup and vanilla. Stir until well mixed. Add in the dry ingredients and stir. Finally add in the chocolate chips and stir.
You can bake the cookies immediately. Drop rounded spoonfuls onto a baking pan and bake for 10-12 minutes. But I like to place the dough in the fridge for at least 30 minutes and then bake them. I have no idea what this does (does anyone know?), but I swear it makes the cookies taste better. After they’ve been in the fridge for at least 30 minutes, I roll them into balls and then flatten them with both my palms so they form perfect little patties or slices. Then I bake them at 350 for 10-12 minutes. I can’t think of anything much better than warm cookies so enjoy!
You can also make 2 adorable gift rolls out of this recipe!
Divide your dough in half and place the halves on 2 separate sheets of parchment paper. Shape the cookie dough in a log and roll up with the parchment paper. Twist the ends and tie with ribbon. Use some cute paper and sticker labels (you can find these at craft stores) to create a gift tag, like pictured. Tape will not stick on the parchment paper, so you have to use a piece of decorative paper and wrap it around the roll (it looks cuter like that anyway!). Then you can stick the label on the decorative paper. I always like to include the recipe with the gift roll, as well. I also make sure to tell them that they can use the parchment paper to bake their cookies 🙂