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Lynsey Lou's

Enjoying Life One Bite at a Time!

Brown Butter

Super Chewy Brown Butter Chocolate Chip Cookies

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Folks, I have to apologize.  It seems like the past few weeks have been pure craziness; complete with late nights, running around like a chicken with my head cut of, and just complete and utter chaos.  In the midst of everything that has been going on, LL’s has unfortunately taken a back seat.  I feel so bad and I’m kind of disappointed because I’ve got so any recipes that I’m so excited to share with you all and I haven’t been able to get them to you.

Things seem to be settling down a bit.  This next week is going to be a little busy, but hopefully nothing like the past few weeks.  I’ve been able to carve out a little time and I was able to dedicate it to a few posts for you guys.  Hopefully things will be back on a regular schedule within the next week or so.

Since I’m not back into a normal routine yet I had to make the hard decision of just which recipe to share with you.  A beverage? Appetizer.  Main dish.  Or dessert.  Well, it was a hard decision but I finally came to the conclusion that y’all needed theses cookies.  And you needed them now.

I can’t count just how many times I’ve made the cookies in the past month.  Honestly, it’s probably a good thing that I haven’t kept track because then I would probably just be ashamed.  But, just know that they are so good that they have been requested pretty much on a weekly basis, sometimes multiple times a week.

We all have that “go to” chocolate chip cookie recipe.  That recipe we know by memory and can have whipped up in a matter of minutes.  And, although, we have “that one” I’m a firm believer that you can never have too many chocolate chip cookie recipes.

I’d have to say, of all the chocolate chip cookies I’ve made this one seems to be the hub’s favorite.  He’s one of those that loves the chocolate chip cookies, but without the chocolate chips.  I, on the other hand, am in the group that believes the more chocolate chips the better.  But, Spencer loves these.

The dough itself isn’t as sweet as most recipes, and that’s because the flour to sugar ratio differs just a bit.  Typically there are equal amounts of flour and sugar, but this recipe only has 1 3/4 cups of sugar and almost 3 cups of flour.  This gives the dough some sweetness but doesn’t make it overly sweet, and in turn it allows the hubs to enjoy some chocolate chips in the cookie without giving him a sugar overload.  The extra flour also helps yield a slightly thicker cookie.  And you can’t go wrong with a thick chocolate chip cookie.

This particular recipe also calls for brown butter.  And by now, you all know my feelings for brown butter.  It truly does make everything better.  To this recipe it lends a nuttiness, which also mutes some of the sweetness.  Along with the brown butter there are a mix of semi-sweet and dark chocolate chips, also helping balance the amount of sweetness in this cookie.

There are a lot of different tweaks in this recipe; the flour to sugar ratio, brown butter, addition of cornstarch and the mix of chocolates.  But all these different little changes make a cookie that is perfectly thick, chewy, gooey and the perfect balance of sweet and chocolate.  All of these helped produce the hub’s favorite chocolate chip cookie.

So, whether you’re still searching for your go to recipe, just looking to make an incredible batch of cookies that differs from your recipe, or looking to add another chocolate chip cookie recipe to your stash, try these out.  But use caution, because they are addicting!

Super Chewy Brown Butter Chocolate Chip Cookies

Ingredients:

1 Cup (2 sticks) unsalted butter
1/2 Cup granulated sugar
1 1/4 Cup brown sugar
2 Large eggs
1 Egg yolk
1 1/2 Tsp vanilla
1/2 Tsp salt
1 Tsp baking soda
2 Tbsp cornstarch
2 1/2 Cups + 2 Tbsp flour
1 Cup semi-sweet chocolate chips
3/4 Cup dark chocolate chips

Directions:

Place butter in a saucepan and place over medium-low heat.  The butter will begin to crackle and foam as it melts.  Once the crackling subsides the butter will begin to brown.  Swirl the butter around the pan as it browns.  Watch the butter closely as it can go from brown to burned quickly.  Once the butter is browned, remove from heat and allow to cool.

Preheat oven to 350.  Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray.  Set aside.

Combine salt, baking soda, cornstarch and flour in a large bowl and whisk to combine.  Set aside.

Pour the cooled butter in a large mixing bowl, being sure to scrap the bottom and edges of the saucepan to get all those brown bits.  Add the sugars, turn mixer on low allowing the ingredients to incorporate.  Once the butter and sugars are combined, increase the mixing speed to high and mix for 2 minutes.  Add the eggs and egg yolk and beat another 3-4 minutes on high, until ingredients are incorporated and the butter begins to get light and fluffy.  Add the vanilla and mix to combine.  Gradually add the flour mixture to the butter mixture and mix until combined.

Add chocolate chips and stir to combine.

Roll pieces of dough into 1 1/2 inch balls and place 2-3 inches apart on the prepared baking sheet.  Gently press the dough, using the palm of your hand to flatten slightly.  Place in the oven for 8-11 minutes, the cookies should be lightly golden and set.  Remove from oven and allow to cool for about 5 minutes on the pan, transfer to cooling racks and allow to cool completely.  Store in an airtight container.

Recipe source: A Lynsey original

Brown Sugar Potato Chip Cookies with Snickers Topping- A.K.A BFF Cookies

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How many of you still have your childhood best friend in your life?  You know, that person who you spent every waking moment together and every weekend together whether it was at their house or yours?  That person who knows everything about you…yes, the good, the bad and the ugly, and they still love you and want to be your friend.  You know the person I’m talking about.

Well, fortunately I’m one of those people who has that person in their life and to this day we are still best friends.  We may not talk every. single. morning like we used to before school.  We may even go weeks or months without talking, but we can pick up the phone or see each other and pick up right where we left off.

Gosh, I think back to our childhood there are so many memories.  From fishing, riding 4-wheelers, cheering, playing at deer camp, rousing games of hide and go scare, and so many other things.  We enjoyed every single moment of our childhood.

On Fridays we could come home, do our homework, eat supper and then get ready for TGIF.  Who remembers that?  Remember Full House, Family Matters…how could you ever forget Steve Urkle, then there was Family Matters along with a few other shows in the line-up.  So, no Friday night t.v. night was complete without snacks.  Boy, oh boy, did we have our own “original” concoction of snacks.

The looks we got from her parents and brother when they just glanced at our spread.  One thing was for sure, it was all ours.  I guess my love of sweet and salty started early, and that’s something both of us share and still do.  We would grab the candy jar full of assorted fun size candy bars, a bag of potato chips and Cheetos and settle in for the night.  There wasn’t any combination of chips and candy bars we wouldn’t try, but I’d have to say one of our favorites was taking Snickers, smashing them then laying them over a Ruffles potato chip.  OhMyGosh, it was pure heaven.  To this day if I want an easy snack or just need to reconnect with my BFF, I’ll grab a Snickers and small bag of Ruffles and indulge.

So, thanks to my BFF and our unique food pairings when we were kids, I have the guts to experiment today and try to integrate not-so-common ingredients into baked goods.  I’d have to say, there are a lot of recipes that possibly may not have been created if it wasn’t for my BFF, Ashley, and our wild and crazy food concoctions as kids.

So, in honor of Ashley, our love for sweet and salty foods I give you these brown sugar potato chips cookies with Snickers topping…or as I like to call them, BFF cookies.  If we had actually spent a little more time indoors, I could imagine us whipping up a batch of cookies and them being somewhat similar to these.  A giant, thick, chewy brown sugar cookie loaded with salty potato chips.  The baked cookies are topped with a combination of condensed milk, melted Snickers and chunks of Snickers.  It’s then garnished with a deliciously, crisp potato chip.

Here’s to you, Ashley…love ya!  For all you others out there, make a batch of these cookies, head over to your friend’s house and enjoy one or two with them.    

Brown Sugar Potato Chip Cookies with Snickers Topping

Ingredients:


1 1/2 Sticks (3/4 Cup) unsalted butter
2 Cups flour
1/2 Tsp salt
3/4 Tsp baking soda
1 1/4 Cups brown sugar
1/4 Cup sugar
1 Tbsp vanilla
1 Egg yolk
1 Large egg
1 Cup roughly chopped potato chips

For the topping-
8-9 Fun size Snickers, divided
1/4 Cup + 2 Tbsp condensed milk
Potato chips, for garnish

Directions:


Preheat oven to 350.  Spray a muffin top pan with non-stick cooking spray and set aside.

Combine flour, salt, and baking soda in a bowl and whisk to combine.  Set aside.

Place butter in a small sauce pan and place over low-medium heat.  The butter will begin to melt and then start to crackle and foam.  Once the crackling subsides, the butter will begin to brown. Swirl the butter around the pan as the butter cooks. Once the butter is brown remove from heat. Allow to cool.

Once the butter has cooled  place in a large bowl and add both sugars, beat on high for 1 minute.  Add the vanilla, egg and egg yolk and beat on medium-high for 5 minutes.  Decrease the mixing speed and slowly add the flour mixture, and mix until combined.

Remove from mixer and add potato chips, gently stir to combine.  Scoop 1/4 cup of dough and place on prepared pan.  Gently press the mixture to fit in the cups.  Alternately, if you do not have a muffin top pan, scoop 1/4 cup of dough, gently roll into a ball and split in half.  Place the torn piece on the cookie sheet, rotate the other half, torn side up, and place on the dough ball.  Place in the oven and bake for 11-14 minutes, being sure not to over bake. 

Remove from oven, allow to cool on the pan for 3-5 minutes, remove to cooling rack and allow to cool completely.

For the topping-
Roughly chop all the Snickers.  Place half in a microwave safe bowl and heat until the chocolate has melted, about 10-20 seconds.  Remove after 10 seconds and stir, heat longer if needed.  Add the condensed milk and stir to combine.  Add the remaining Snickers and stir, it’s okay if there are still chunks of Snickers.  
Scoop a spoonful on top of each cookie.  Place a potato chip in the Snickers mix.  Serve or store in an airtight container.
Recipe source: A Lynsey Original

Chewy, Brown Butter Gingersnaps

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Okay, let’s just clarify before I go any further.  I get that you can’t have a cookie that truly snaps and is chewy.  So, I’ve kept the “snap” in the title for the sake of tradition, and well, to me ginger chewies or ginger cookies just don’t have the same appeal as gingersnaps.  At least to me.

I have long been a fan of gingersnaps.  I remember sitting on my grandma’s counter helping her mix, add the sugar, stream in that rich, deep molasses and then rolling balls of dough in sugar and placing them on the cookie sheet.  After we did all that, I didn’t get far from the oven.  I bent down and peered through the oven window patiently waiting for those little balls of deliciousness to flatten out and come out of the oven.  I waited just long enough for them to get cool enough for me to hold and then I devoured them.

To me, there’s nothing better than a cookie straight out of the oven and gingersnaps are no exception.  I love gingersnaps, but I like them chewy.  And the only way for me to enjoy them just the way I wanted them was while they were warm.

Now that my Grandma’s recipes have made their way to me, I have the coveted gingersnap recipe…but I tweaked it just a bit to get the texture that I love and I don’t have to scald my mouth with super hot cookies to ensure I get a chewy cookie.  I love the amount of sweet, spice and molasses in my Grandma’s cookies; it’s pure perfection!

So when it came time for the 4th annual Great Food Blogger Cookie Swap, I knew exactly what I wanted to make.  A spin on my Grandma’s classic gingersnaps.  Classic meets modern day, if you will.  I wanted to make one of my favorite cookies, that also happens to be a must during the Christmas season but add a little spin.

So, I took those gingersnaps and added one of my all-time favorite ingredients, brown butter.  And oh my goodness, that took an awesome cookie and added a warm, nutty flavor.  I also took the “snap” out…more or less…and made these little jewels chewy.  The outside still had a little crisp, but the inside was perfectly chewy.  The perfect cookie, in my opinion.

I hope all of my swap matches enjoyed these cookies as much as we did.  I was sure to make a double batch to ensure quality control, of course, as well as to ensure they all received their full dozen since I do tend to have my own personal cookie monsters!

If you missed out on the swap this year, be sure to head over to Great Food Blogger Cookie Swap and sign up to be on the mailing list to stay up to date on info for the 2015 swap.  Not only will you be able to bake your heart away, but you’ll receive 3 dozen cookies from three other recipients as well as support an awesome cause, Cookies for Kids Cancer.

Chewy, Brown Butter Gingersnaps

Ingredients:


1 Cup (2 sticks) unsalted butter, room temperature
1/2 Cup sugar, plus more for coating the cookies
1/2 Cup brown sugar, light or dark depending on taste
1 Egg
1/4 Cup molasses
2 Cups flour
1/4 T salt
2 Tsp baking soda
1 Tsp water
1 Tsp cinnamon
1/4 Tsp cloves
1 1/2 Tsp ginger

Directions:


Place butter in a large bowl and beat on high for 2 minutes, until pale yellow in color.  Add both sugar and continue mixing on high until light and fluffy, about 3-4 minutes.  Add the egg and mix to combine.  Add the molasses and water and mix to combine.

In a separate bowl, sift together the flour, salt, baking soda, cinnamon, cloves and ginger.  Add to the butter mixture and mix until just incorporated.  Remove batter from the bowl and roll into a ball and cover in plastic wrap.  Place in the refrigerator and chill for at least an hour.

Preheat oven to 350.

Line a cookie sheet with a silicon baking mat or spray with non-stick cooking spray and set aside.

Remove dough from refrigerator and scoop into balls, I used a cookie scoop that is about 2 tablespoons.  Roll into balls and then roll in granulated sugar.  Place on cookie sheet, leaving about 2 inches between each cookie.

Place in the preheated oven and bake for 9-11 minutes, longer if you want a crunchier cookie.  Remove cookies and allow to cool on cookie sheet for 5 minutes then remove to a cooling rack and allow to cool completely.

Recipe source: adapted from my Grandma

Dark Chocolate Chip Pumpkin Blondies with Brown Butter Frosting

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It’s officially fall!  The season of changing leaves, cozy sweaters, Mixed Con and so on.  But, most importantly it’s the season of pumpkin!  I love summer and going to the water park with my little guy, but about mid to late August I start getting antsy for fall and everything pumpkin.  Pumpkins on the front porch, carving them, pumpkin bread, waffles, lattes.  Pumpkin everything.

This year is no exception.  I held off as long as I could but I did share my first pumpkin recipe while it was still officially summer.  Ooops!  Ever since it’s been a never ending pumpkin parade in my kitchen.

Blondies are another one of my favorite desserts.  The chocolate-less version of brownies; blondies are made with butter, brown sugar, flour eggs and salt.  They are amazing and the brown sugar gives them that chewy texture and caramel flavor.  Since they use brown instead of white sugar they are also known as brown sugar squares.

Now, how exactly can you turn these little goodies into a dessert that screams fall?  Well, add pumpkin of course.  Pumpkin is in a food group all it’s own, and when fall rolls around this food group is in full force being added to drinks, desserts and even savory dishes.

I am on the pumpkin bandwagon 110%.  So the idea of adding pumpkin to the ever amazing brown sugar squares was a no brainer.  What should go with pumpkin, cinnamon and cloves.  These two spices add a punch of flavor and a hint o warmth to the mix.  Then there’s the amazingly smooth dark chocolate and earthy, nutty pecans.

Just when you think it can’t get any better, they are topped with an amazing frosting.  But not just any frosting, frosting that’s packed with brown butter (my weakness) and maple syrup.  These bars are the epitome of fall.  Each bite will have you dreaming of the crisp weather and orange, red, brown and yellows that paint the leaves that are preparing to fall from the trees.

Celebrate fall and the wonders of pumpkin with these pumpkin bars!

Dark Chocolate Chip Pumpkin Blondies with Brown Butter Frosting

Ingredients:


For the blondies-
1 Cup + 2 Tbsp flour
3/4 Tsp cinnamon
1/4 Tsp ground cloves
1 Tsp salt
1/2 Cup (1 stick) unsalted butter, room temperature
1 Egg
1 Cup Imperial or Dixie Crystal Dark Brown Sugar
1 1/2 Tsp vanilla
2/3 Cup pumpkin puree
1/2 Cup dark chocolate chips
1 Cup pecans, roughly chopped

For the brown butter frosting-
1/4 Cup (1/2 stick) butter
1-1 1/2 Cups Imperial or Dixie Crystal Powdered Sugar
2 Tbsp maple syrup
1-3 Tbsp milk

Directions:


Preheat oven to 350.  Line a 9×9 baking pan with parchment paper, spray with non-stick cooking spray and set aside.

In a large bowl combine flour, cinnamon, cloves, and salt and whisk to combine.  Set aside.

Place butter in a mixing bowl and beat on high till creamy, about 1 minute.  Add brown sugar and beat until light and fluffy, about 2-3 minutes.  Add the vanilla and pumpkin and mix to combine.  Add the flour mixture and mix until incorporated.  Once combined add the dark chocolate chips and pecans and mix to combine.

Pour in the prepared baking dish and spread into an even layer.  Place in the preheated oven and bake for 20-25 minutes, until toothpick inserted comes out clean.

For the frosting-
Place butter in a small saucepan and place over low heat.  Once the butter has melted it will begin to crackle and foam, swirl occasionally.  Keep over heat until the butter becomes golden brown, keep a close eye since it goes from golden to burned quickly.  Remove from heat and allow to cool.

Combine the brown butter and powdered sugar and mix to combine.  Add the maple syrup and stir to combine.  Add the milk, 1 tablespoon at a time, until desired consistency is achieved.  Spread over the blondies.  Cut and serve.

Recipe source: A Lynsey Original

Chewin’ Tuesday: Pan Fried Chicken with Browned Butter Caper Sauce

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By now you know I’m totally infatuated with The Chew.  The co-hosts, special guests, and of course the food.  Another thing I’m obsessed with is, you guessed it, brown butter.  If butter makes everything better, then brown butter takes it to a whole new level.

If there was ever one dish that takes several of my favorite things and combines them all in one mouthwatering concoction it would be this chicken.  When I watched Clinton Kelly make this, I thought this dish was made personally for me.

Golden juicy pan fried chicken topped with a nutty brown butter that is combined with tangy, fresh squeezed orange juice, salty capers and sweet onion.  All of that is topped with an orange parsley salad.  The chicken pairs perfectly with the sauce; it’s light, full of flavor and the fresh orange slices add another burst of flavor and texture with each bite.

This meal is so simple to prepare, going from stove top to table in under 30 minutes making this ideal for weeknight meals.  The presentation, however, is simple and sophisticated making it ideal for entertaining.  So whether you’re looking for something different to make for supper or a meal for your next dinner party, this chicken is the ideal dish.

Pan Fried Chicken with Browned Butter Caper Sauce



Ingredients:

4 Chicken cutlets, pounded thin
2 Cups flour
Salt and freshly ground black pepper
2 Eggs
2 Cups breadcrumbs
5 Tbsp olive oil, divided
4 Tbsp butter
4 Tsp capers, drained
1/4 Cup flat-leaf parsley, chopped
2 Oranges, peeled
1 Tbsp sweet white onion, minced

Directions:


Squeeze the juice of one orange in a bowl and set aside.  Peel the pith off the other orange and cut between the membranes to release each piece of orange.  Set aside.

Pound the chicken cutlets to a half an inch in thickness.  Set aside.

Place flour, season with salt and pepper in a shallow dish.  Lightly beat the eggs and pour in a shallow dish.  Pour the breadcrumbs in a third shallow dish.  Dredge the cutlets. Coat with flour, shake off excess, then dip in eggs, then coat with breadcrumbs.

Place 4 tablespoons of olive oil in a large skillet and place over medium-high heat.  Add the chicken, cooking for about 4 minutes per side, until golden brown and the juices run clear.  Remove the cooked chicken and transfer to a paper towel lined plate.  Drain the grease from the and wipe clean.  Return the pan to the stove and place over medium heat.  Add the butter, once it melts it will begin to crackle and foam.  Once the foaming subsides reduce the heat and add the capers, shallots, and orange juice and stir.  Remove from heat.
In a small bowl combine parsley, remaining tablespoon of olive oil, and orange segments.  Toss to combine, season with salt and pepper.  Taste, adjust seasonings if needed.

Divide the chicken among plates and spoon sauce of the chicken and top with the orange parsley salad.

Recipe source: barely adapted from The Chew 

Browned Butter Mashed Potatoes

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If you’ve been reading for any length of time now, then you know that I’m slightly obsessed with brown butter.  It’s one of my favorite things to cook with.  If something tastes good with plain butter, then brown butter will make it even better…and that’s a fact!  Well, in my opinion at least.

While I love using brown butter in sweets; I just think it adds another layer of flavor and a slight nuttiness.  I enjoy it just as much in savory dishes.  It lends a slightly different flavor to a recipe, giving it that slight change you just might be looking for.

Mashed potatoes are a classic, and hands down, one of my favorite sides.  I love dressing them up by adding cheese, sour cream, bacon and various other add-ins; but sometimes classic, buttery mashed potatoes are just what the doctor ordered.  There’s just something so comforting, so satisfying about creamy, buttery mashed potatoes.  Don’t you agree?

But what about jazzing them up just a bit.  No crazy add-ins, just my tweaking the butter just a little bit.  And when I say tweak I mean make browned butter.  Sign me up and count me in.  I was sold from the words browned butter! 

Deb Perelman, over at Smitten Kitchen, is a genius when it comes to taking the classics and updating them just a bit with clever, yet simple ingredients.  And she’s done that with various recipes in her cookbook; she takes basic ingredients that are typically pantry staples and makes delicious meals for her and her family.  And these browned butter mashed potatoes are one of the delicious recipes you’ll find in her book.

Something so simple but so delicious.  Brown butter plus mashed potatoes is a match made in heaven.  I’m not sure why I haven’t thought of this before, but I’m glad she did and I’m so glad I made them.  Next time you need mashed potatoes, take a minute longer to make browned butter to add to them.  You’ll love them and you’ll never look at mashed potatoes the same again!

Browned Butter Mashed Potatoes

Ingredients:

2 Lbs Yukon Gold potatoes
8 Tbsp (1 stick) unsalted butter
1 Cup buttermilk
1-2 Tsp salt
Freshly ground black pepper, to taste

Directions:

Place the potatoes in a large pot and cover with cold water.  Place over high heat and bring to a boil.  Once a roaring boil is reached, reduce heat to medium and allow to simmer for 20-30 minutes, until potatoes are fork tender.  Remove from heat, drain and wipe the potatoes to dry.  Once the potatoes are cool enough to handle, remove the skin (if desired).  Run through a food mill, potato ricer or mash with a potato masher. 

For the browned butter-
Meanwhile, place the butter in a small saucepan and place over medium-low heat.  Once the butter has melted, it will begin to crackle.  Swirl the butter around the pan and leave over the heat allowing to cook and brown.  Swirl occasionally until the butter is brown and fragrant.  Remove from heat.

Transfer the potatoes to a large bowl and add the browned butter and buttermilk and mix to combine.  Add salt and pepper, stir to incorporate.  Taste, adjust seasonings, if needed.  Serve immediately.

Recipe source: The Smitten Kitchen Cookbook