Browned Butter Cream Cheese Cookies. They are all the rage. I know this because I've seen them a few times in the blogging world. The trouble is...these cookies aren't chewy/crispy they are just soft.
So, I guess it all just depends on what you like.... the browned butter smelled really good, and maybe gave a depth of flavor. I liked the sea salt (which I didn't have so I used kosher salt) sprinkled on top, but I didn't like the texture. Of course I've been eating them, as has the Handyman. I mean, they have all the same ingredients as every other chocolate chip cookie ever made--except for the cream cheese--just put together a bit differently.
So..they were good...just not for me.
(I'm feeling some guilt here, for not being crazy about them, because they were a fine cookie and everyone else is raving about them but for 'me'... I want a slightly crispy cookie that is chewy inside. The guilt is just part of my personality. ~smiles~)
YOU just might LOVE them tho. So go ahead, give them a try!
I originally bookmarked this recipe from Beantown Baker. (who did love them)
BROWNED BUTTER CREAM CHEESE COOKIES
Ingredients (2 dozen large cookies)
- 1 cup (2 sticks) butter
- 4 oz cream cheese, softened
- 3/4 cups brown sugar
- 3/4 cups sugar
- 2 eggs
- 3 1/4 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 2 cups chocolate chips
- sea salting, for sprinkling (optional)
Melt the butter in a saucepan until brown and set it aside to cool.
Cream the butter, cream cheese and both sugars together with an electric mixer until smooth.
Add the eggs and beat until combined.
Turn the mixer on low and mix in the flour, salt and baking soda until just combined.
Add the chocolate chips and mix until just incorporated.
Cover the dough and refrigerate until chilled, several hours or overnight.
When ready to bake, preheat the oven to 375 degrees and line a few trays with baking paper.
Roll 1/4 cup size balls of dough and place them on the trays. Flatten slightly. Sprinkle with sea salt.
Bake for 9-12 minutes, until the edges are golden.