Beurre Noisette Chocolate Chip Cookies

All chocolate chip cookies are delicious, but not all are made equal.  This is my favorite recipe for chocolate chip cookies, because of its use of beurre noisette.

Beurre noisette is French for hazelnut butter, or what we in the States call browned butter. Beurre noisette sounds better, doesn't it?  I mean, if you were offered a beurre noisette cookie or a browned butter cookie, which one would you take? Beurre noisette has that foreign, slightly mysterious sound, but without going too wildly out of bounds because after all, it still had the word "cookie" in the question. 

If you already thought butter was delicious and makes everything better, which is true, (Julia Child liked it for good reason) then browned butter is VERY delicious and makes everything WAY better. It tastes very nutty and toasty, which is another reason why I think the French term is more accurate. English “browned butter” is more descriptive in what it looks like; French is more descriptive in what it tastes like.

If you've never made beurre noisette before, don't fret, it’s simple.

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Making Beurre Noisette:

1. Take the amount of butter you will need for your recipe of choice and place it in a small saucepan over low heat, no need to stir. 

2. Allow to simmer until you notice the bottom start to turn golden brown.  These are the milk solids separating from the butterfat; the milk solids sink to the bottom and brown, giving it that wonderful nutty flavor.  If you stopped here and separated the butterfat from the milk solids, you would have ghee, or clarified butter. 

The whole process should take about 5-15 minutes, depending on your stove and how much butter you are browning.  It goes very quickly from perfectly golden brown to burnt, so keep a careful watch over it.  You may be tempted to turn up the heat and quicken the process, but please don't, the lower the heat the more even the browning.   Allow to cool to room temperature.  If needed, you can place in the fridge or freezer.  Stir every so often for even cooling.  Use like regular butter.

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Beurre Noisette Chocolate Chip Cookies:

Makes about 52 smallish cookies (about 2 in. in diameter)

Ingredients:

• 1 cup / 226g unsalted butter (2 sticks), browned and cooled to room temperature

• 1 1/2 cups / 300g brown sugar (light or dark, your choice)

• 2 eggs

• 1 Tbsp / 15g vanilla extract

• 2 1/2 cups / 300g all-purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• 12 oz / 340g semi-sweet chocolate chips or chunks

Directions:

1. Preheat oven to 375°F / 190°C.

2. In the bowl of a stand mixer or with a hand-held mixer, beat butter and brown sugar until light and fluffy, about 2-3 minutes. 

3. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. 

5. Stir flour mixture into butter mixture until incorporated, then add chocolate chips. 

6. Place in small mounds on cookie sheet, about 1 inch in diameter, evenly spread out. 

7. Bake for 6-8 minutes, or until edges are lightly golden brown and centers are still a tad wet looking.

Jenny's Notes:

• These can easily be made gluten-free by substituting 3 1/4 cups GF oat flour for the 2 1/2 cups all-purpose flour.  You can make your own oat flour by blending GF oats in a food processor until a flour consistency is achieved.

Yield 48-52

Author Jennyblogs

Prep time

35 Min

Cook time

8 Min

Total time

43 Min

Print

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Beurre Noisette Chocolate Chip Cookies

These chocolate chip cookies are next level with beurre noisette (browned butter) and made with all brown sugar, no white sugar, making for a delectably rich and flavorful cookie.

Cook modePrevent screen from turning off

Ingredients

• 1 cup / 226g unsalted butter (2 sticks), browned and cooled to room temperature
• 1 1/2 cups / 300g brown sugar (light or dark, your choice)
• 2 eggs
• 1 Tbsp / 15g vanilla extract
• 2 1/2 cups / 300g all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 12 oz / 340g semi-sweet chocolate chips or chunks

Instructions

1. Preheat oven to 375F / 190C.
2. In the bowl of a stand mixer or with a hand-held mixer, beat butter and brown sugar until light and fluffy, about 2-3 minutes.
3. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
5. Stir flour mixture into butter mixture until incorporated, then add chocolate chips.
6. Place in small mounds on cookie sheet, about 1 inch in diameter, evenly spread out.
7. Bake for 6-8 minutes, or until edges are lightly golden brown and centers are still a tad wet looking.

Notes

These can easily be made gluten-free by substituting 3 1/4 cups GF oat flour for the 2 1/2 cups all-purpose flour. You can make your own oat flour by blending GF oats in a food processor until a flour consistency is achieved.

Nutrition Facts

Calories

118.19

Fat

6.20 g

Sat. Fat

3.71 g

Carbs

15.51 g

Fiber

0.59 g

Net carbs

14.92 g

Sugar

9.99 g

Protein

1.25 g

Sodium

90.98 mg

Cholesterol

17.87 mg

Nutritional information is approximate. Based on 1 cookie.

https://jennyblogs.com/blog/2016/3/22/2mzek40wob8w3ssxzi4i0kz8j44baz

cookies, dessert, chocolate chip cookies, browned butter

dessert

American

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CIAO COOKIE

Blueberry Icebox Pie

Serves 10-12

A day late and a dollar short on pi day, I know.  But hear me out! If 3/14 is pi day, do you know what comes after the .14? That's right.  .1415.  Emphasis on the 15, because that's today.  Pie the food is so great it should get two days of recognition anyway. There, there, pie, I didn't forget about you.  But you didn't come here to listen to me ramble, you're probably here because you love pie, or blueberries, or math, or all of the above.  Moving on, before this post accidentally ends up on 3/16.

This is a simple recipe, fairly quick and delicious to eat!  The only baking required is for the crust.  Great for summer time, especially when blueberries are in season.

Blueberry Icebox Pie

Ingredients:

• 1 sleeve graham crackers

• 4 Tbsp butter, melted

• 2 cups fresh blueberries (or frozen and thawed)

• 2 Tbsp lemon juice

• 2 tsp unflavored powdered gelatin, or 1 1/4-oz packet

• 16 oz. cream cheese (2 blocks), room temperature

• 14 oz can sweetened condensed milk

Directions:

Preheat oven to 350 F.

In a food processor, process graham crackers until fine.  Alternately, you can always crush them with a rolling pin on a cutting board or in a seal-able plastic bag. Add melted butter and pulse until graham cracker crumbs hold together some.  Press into a 9 in. spring form pan or pie plate.

Bake for 10 minutes.

Purée 1 1/2 cups of the blueberries in a food processor or blender.  Add lemon juice. 

Transfer to a small saucepan and sprinkle gelatin over the surface.  Let sit for 10 minutes.

Place blueberry mixture on the stove over medium-low, heating until gelatin has just dissolved. Remove from heat.

In a bowl with electric beaters or with a stand mixer, beat cream cheese for about a minute.  Add condensed milk.  On low speed, slowly add blueberry mixture.  Increase speed and beat until smooth.

Pour over baked crust, top with remaining blueberries, and chill until set. 

To serve, garnish with fresh mint, if desired.

Jenny's Note:  This can also be frozen, perfect for the hottest of summer days.  Just let set at room temperature for about 10 minutes before slicing.

Disclaimer on the ahem, er, photography.  It can only get better from here, right?

And do you know what number comes after 3.1415? Yep. 926.  And guess what? I was writing this post at 9:26.  Oh yes, I went there.  Enjoy your pi. I mean, pie.

And here is a pie chart to go with your pie on the day after pi.  Sincerely, Jenny Leslie Knope Morris.

Recipes Currently Waiting to be Made

Recipe adapted from Self

Springing Forward While Looking Back

Happy Pi day!  More accurately, happy gray, rainy, slightly sleepy Monday!  What a perfect day for coffee, snuggling up on the couch and reading a good book.  Too bad my near future doesn't include any of those things.  Because, coffee is already in my past. Tear drop.  I have no excuse for being tired, though, I accidentally got so much sleep last night.  By accidentally I mean I went to bed at 10:45, thinking it was "actually" 11:45 with the recent time change, not realizing it would've "really" been 9:45.  Time change, the struggle is real.  Just don't go down that road of "but it's REALLY..." Embrace that new time, we're only prolonging our adjustment.  Wow, this could get really deep really fast. 

Anyway, why am I moving to Italy?  To be a missionary volunteering with Gallery 4, using dance, art, and music to share the Gospel.  Two big events shaped my life that helped prepare me for Italy.  One was the first mission trip I ever went on when I was dancing with Ballet Magnificat.  Before that, missions never appealed to me.  I thought it was great that people were painting houses in Haiti and holding children in Africa, but it didn't seem right for me.  In my second year with Ballet Mag, I went with the Events Company to Honduras, where we used ballet, performing and teaching, to share the Good News of Jesus.  Using a skill set I had trained many years for, to bring glory to the Lord and as a first stepping stone to talk about Jesus?  Yes please.  Not only that, but to see a people who love Jesus like I do and how their culture shapes the way they worship and interact with each other, different strengths and weaknesses than American churches, was eye-opening to me.  Having only traveled within America, the country where I was born, I suddenly wanted to learn more about different cultures, to try and understand how their world-views were formed, and for them to know Jesus.  I realized on the plane ride home that if the Lord ever called me to missions, for the first time, I was open to it.    

Events Company performing at a school in Honduras for over 1,000 students

The second event was when my parents, JohnPaul, and I took a 3 week vacation to Europe.  We were able to go to London, Paris, Bologna, Florence, Cinque Terre, Orvieto, and Rome.  I loved every second of it, (except leaving Paris, I shed a tear or two) but I left a part of my heart in Florence.  I wanted to go back so badly.  I love my home in Michigan, but the only two times I have not wanted to go back was flying home from Honduras and flying home from Italy. 

Happy family in the Louvre

My mom and I at Vernazza

About the same time we got back from Europe two friends of mine were heading to Florence, Italy, to work with a ministry called Gallery 4.  Naturally I started talking to them about it, and soon I had decided to go see if it was something I might like to do.  September-December of 2015 I spent with Gallery 4 as a vision trip.  I was hoping three months would be enough, that I would have my fill of Italy and that would be it, but no.  I came home shortly before Christmas and took several weeks to pray about returning longer term, but I think I knew that was where God was leading me even before I had left Italy.  And so, on December 31, 2015, I made the decision to pursue moving back to Italy. 

If you made it this far, thanks for reading, I feel pretty special.  Coming soon, the process of moving to Italy and what's ahead! 

First Blog Post!

Welcome to my blog!  I'm glad you're here.  Is this your first time?  Yeah, me too. 

If you're reading this, SUCCESS!  That means I must have done something right!  Or more accurately my brother, JohnPaul, (owner of Practical, a visual production company, shameless boast) must have done something right.  He's handy to have around. 

In three months time, or roughly 93 days, I will be moving to Florence, Italy, as a missionary.  This blog will serve to help keep you updated in the months ahead as I get ready to move and land in Florence, to keep myself sane, give an inside look at my baking experiments (for better or for worse), and quote Parks and Recreation.  But I'll try to keep that last one to a minimum.  Marharhar. 

That's all for today, I wouldn't want to bore you on my first entry...  Soon, I'll take you back...back to the beginning...where it all began. *stares into the distance, tears forming* Just kidding.  But I will tell you all about why I'm moving to Italy and catch you up on where I am in the process.  Until next time, a presto!  Until then, enjoy this nice picture of a bike in Florence.