Brown Butter Muscovado Chocolate Chip Cookies

Brown-Butter-Muscovado

This recipe for Brown Butter Muscovado Chocolate Chip Cookies is much more involved than your regular, run-of-the- mill chocolate chip cookies — but its totally worth the trouble!! These cookies have a delicious complex flavor that is in part due to the browning of the butter that goes into this dough and the addition of oat flour (you can grind it up yourself from regular oatmeal flakes).  This dough also must be thoroughly chilled before scooping out to bake. The recipe recommends 3 to 24 hrs of chill time before baking. Some bakers have commented that this chill time allows the dry ingredients to completely absorb the wet ingredients which may result in a more tender, flavorful cookie. I made my dough, chilled it for a few hours, scooped out round balls and then froze them until i baked them on Friday. The baking temp is also a lot higher than usual: 375 degrees (instead of typically 325 or 350) so you have to watch them carefully. If they become overcooked they get dry and hard. After going through all these machinations you are left with a deliciously complex tasting cookie that has people trying to figure out exactly what's in there! The dark Muscovado sugar is a key element in that it provides a rich deep molasses flavor that rounds out the warm nutty flavored browned butter nicely. These cookies seem to taste better the longer they sit around! Three days later and they are still soft and fresh with an amazing flavor! These cookies would be terrific even without the chocolate chips and that says a lot about how good this cookie base tastes! Enjoy!