Accidents happen, and sometimes they are a good thing. I inadvertantly created these while making a different recipe – but they turned out well, so I thought I’d share.
These cookies have the nutty taste of browned butter, and the swirly look of marbled brownies. When they cool, there is a little layer of chocolate in the middle, where the melted chips settled. Please note, the idea is to add the chocolate chips when the dough is still warm, so you need to make the dough in one step.
Chipless Chocolate Chip Cookies
2 sticks butter
1 cup brown sugar
1/2 cup sugar
2 tsp vanilla
2 cups chocolate chips
2 1/4 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1) Melt butter in heavy saucepan and swirl until it is golden brown. Let cool slightly.
2) Whisk melted butter together with sugar, eggs, and vanilla.
3) In separate bowl, whisk together flour, baking soda, baking powder, and salt.
4) Stir together flour mixture and butter mixture. Mixture should still be warm. Add chocolate chips and stir – chips should melt into dough. Stir, but do not incorporate completely. You’re going for a swirly look.
5) Preheat oven to 350 degrees. Scoop onto baking sheet, and bake for 8-10 minutes. Careful not to overbake – this is a little tricky, since the cookies are dark to begin with.