Small-Batch Browned Butter Chocolate Chip Cookies

Y’all, this whole trying-to-eat-well-during-the-holidays-as-a-food-blogger thing is tough stuff. I’ll be honest, I’m eating about 85% clean, but I still can’t seem to shake this sugar craving I have every night after dinner. Those desserts, man, they’ll get ya, right? Thankfully I’ve been able to kick the dessert craving that I was having after lunch – yes, it’s true – but sometimes it just feels like a meal isn’t finished without a little sweet somethin’ afterwards.

Luckily I’ve come up with this super yummy recipe for a small batch of cookies (about 10) so that I can stop the sweets craving right in its tracks before it gets out of control. I feel like 10 is a good number of cookies to make to have some after dinner and a reasonable number leftover for the next day – always sharing with my cookie monster husband, though, of course.

 

OH! Did y’all know that we also have a mini-sized Cookie Monster in our house now too? Apparently it’s genetic…

 

I have to say that I almost enjoy making these cookies almost as much as I enjoy eating them. I know I asked y’all this a while back, but have you ever browned butter? If not, stop clicking around the Internet RIGHT THIS SECOND and go make some. I don’t even care if you make these cookies with it (although you should), just make it. Smell that buttery nuttiness, take it all in. Every sense in your body will thank you for it!

 

I love that the brown butter adds a lot of flavor without taking this over the top. It can be so easy to go crazy with chocolate chip cookie recipes, but I think the simpler the better. The extra oomph! from the brown butter brings a whole new depth of richness without making it too heavy or taking away from the simple goodness of my husband’s favorite cookie. (Also, looking for a way to use those extra egg whites or egg yolks? My sweet friend Christina has a great list here!)

 

Oh, and plus it’s Friday. You deserve it 😉

Ready for the recipe? Just click right here!