I have a standard chocolate chip cookie recipe that I use as my go-to, but every once in awhile, you gotta kick it up a notch. I have had an obsession with this chocolate bar that is made with grassfed browned butter. When I get obsessed with a flavor profile, I tend to use it a lot in my own baking and cooking. That’s how these were born! Browned butter gives these cookies a toffee-like flavor. This is a crispy cookie because it has no egg or leavening agents. So, it kind of reminds me of a perfect coffee accompaniment. Toffee like, crispy cookie….makes you wanna go “mmmm.” Just dated myself…oh well.
Browned Butter Chocolate Chip Cookies
- 2 cups almond flour
- 1 cup arrowroot powder
- 1 tsp salt
- 1 tsp vanilla
- 1/3 cup pure maple syrup
- 1/4 cup browned grassfed butter
- 1/4 cup dark chocolate chips
Preheat oven to 350F.
In a saucepan on the stove, heat over medium heat and put the butter in. Break the butter up in the pan into smaller chunks for even melting. As it begins to heat up, the milk solids will separate and it will begin to foam slightly. Keep swirling the pan or stirring. Keep a close eye. As soon as the butter begins to turn to an amber color, take it off the heat.
Mix the almond flour, arrowroot, and salt together in a bowl.
Pour the browned butter into the dry ingredients. Add the maple syrup and vanilla. Mix together until a ball of dough forms. Fold in the chocolate chips. On a lined cookie sheet, put TBSP drops of dough on the sheet and press down slightly. These do not spread, so make sure you flatten them some. Bake for about 15 minutes or until the cookie just begins to brown on the edges.