Thursday, May 9, 2013

Brown Butter Ginger Chocolate Chip Cookies


Even though I've found the BEST chocolate chip cookie HERE, I still can't resist trying yet another recipe.  Besides, this recipe was kinda different from all the others since it called for the addition of ginger.  It sounded like a delicious twist to your everyday cookie.

What I really liked about these cookies was their texture.  They stayed thick, even after baking, and had this amazing crisp exterior that gave way to an absolutely perfect chewiness within.  It was the kind of cookie that you'd get from a bakery.  And, even though I couldn't taste the ginger, they still tasted fantastic.  I gave these to someone for their birthday and was told that they couldn't get enough of them and that they were gone in no time.  Which means that these cookies are definitely worth making (and giving if you can bear to part with a few of them).

Brown Butter Ginger Chocolate Chip Cookies
(adapted from Une Gamine dans la Cuisine)

11 Tbsp. butter, softened
1 Tbsp. vanilla
1/2 c. sugar
1/2 c. + 3 Tbsp. light brown sugar
1 tsp. ginger powder
1 3/4 c. all-purpose flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 egg, lightly beaten
1 c. semisweet chocolate chips

Melt 10 Tablespoons of butter in a medium saucepan (set the remaining 1 Tablespoon aside). Cook over medium heat, swirling occasionally, until the butter turns brown and develops a rich nutty aroma- about 5-8 minutes, depending on the heat. {Note: The butter will go through a "foamy" stage, once it settles down, keep a close watch on the colour.} Remove the pan from the heat and stir in the vanilla extract. Set aside to cool to room temperature. 

Combine the cooled brown butter with the remaining 1 Tbsp. butter.  Beat with the sugars.  Add the egg and beat to combine.  Combine the flour, baking powder, baking soda, salt, and ginger powder.  Add to the butter-sugar-egg mixture and mix well.  Fold in the chocolate chips.  

Line a cookie sheet with parchment paper. For each cookie, measure out about a 1/3 cup of dough (I made my cookies smaller - about 2 Tbsp. each). Form each into a ball, place on the cookie sheet, and flatten slightly (to a little less than 1/2-inch thickness). Once all the dough has been measured out, cover the sheet with plastic wrap and chill for about 12 hours. {Note: The longer you chill the dough, the better the flavour!}

When you're ready to bake: Preheat the oven to 400 F. Line another cookie sheet with parchment paper. Place about 4 cookies on the sheet--leave about 1-inch of space between each cookie. Bake for 8-11 minutes, or until the cookies are light golden in colour.

Note:  I forgot to let them chill for the 12 hours, but will definitely do it next time.  Either way, the cookies still tasted great.   


  1. Yum, I'm always looking for the next best chocolate chip cookie and these look wonderful!


  2. Looks and sounds great! I need some chocolate chips.

  3. I made a ginger ccc and also couldn't taste the ginger. I used powdered ginger AND crystallized ginger and the flavor was just not there. But, like yours, the cookies were still good. (Smile)

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  5. These cookies have the perfect look! I bet they are yummy! =)
    I'm going to make cookies tomorrow!

  6. What delicious flavors in these cookies.

  7. Hi Lisa,
    Your Brown Butter Ginger Chocolate Chip Cookies look amazing, wish they were in my cookie jar. Thanks for stopping by for a visit, it is always great to see you!
    Miz Helen

  8. Another must try recipe. I cannot wait to bake up a batch!

  9. I love ginger but would've never thought to include it in choco chip cookies.

  10. I love the idea of adding ginger to a ccc recipe! Big time yummy, Lisa!

  11. You had me at brown butter but I was reeled in with the ginger. How fantabulous is that! (sorry if this is a duplicate comment, something happened to the other one????)

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