Please don’t be scared off by the browned butter—it really is necessary but is not difficult to make.
I know you have seen lots of hype about browned butter and at first I thought, “Is it really necessary in cookies, and could you really taste the difference?” So I had to try it out and I’m officially converted. The brown butter adds a nutty flavor to the cookies that is just delicious.
There is one more secret in this recipe—glucose. If you don’t have glucose you can substitute corn syrup in its place and it a close match. The glucose is what keeps the cookies chewy on the inside. I like a chocolate chip cookie that is crispy on the outside and chews on the inside. You can find glucose on Amazon. Buy a tub to keep unhand for your favorite chewy cookies.
These cookies are jam packed with M&M’s and chocolate chips. Actually I made 1/2 of the batch with M&M’s and the other half with chips per the request of my children. They both wanted specific cookies and they weren’t willing to combine the M&M’s and chocolate chips! Take a look at just how many candies we were able to squeeze into one cookie.
- 2 cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup brown butter, room temperature or cooled
- ⅔ cup sugar
- ⅔ cup brown sugar
- 1 egg
- 2 tablespoon glucose
- 1 tablespoon water
- 2 teaspoon vanilla
- 1½ chips or M&M or combination
- Brown butter by melting butter in saucepan on top of stove. Bring to boiling and stir occasionally until butter has browned. Watch closely, the butter can go from brown to burnt quickly.
- Remove butter from stove and let cool. The brown bits in the bottom of the pan are good! They add to the flavor of the browned butter.
- Preheat oven to 350.
- Cream butter and sugar until creamy; 2-3 minutes. Add egg, glucose, vanilla and continue to mix for an additional 6 minutes.
- Add in dry ingredients until mixed through.
- Add chips. It will look like there are too many chips but the dough will hold that many chips and make the finished cookie extra chocolaty!
- If you have time to rest the dough, rest in the refrigerator for 1-2 hours or even overnight. This step is optional but does help the finished product flavor.
- Bake at 350 for 9-13 minutes.
- Let cookies cool for 2 minutes on cookie sheet before moving to cooking rack.
Try this out with your favorite fillers and let me know your favorites!