Browned Butter Cream Cheese Chocolate Chip Cookies

Oh chocolate chip cookies. There are SO MANY recipes out there for chocolate chip cookies. After growing up eating the Nestle Tollhouse recipe with only have the chips (my dad made us make them with half the chips – seriously!), I thought I had found the one with Alton Brown’s The Chewy.

But since finding that recipe, I’ve tried quite a few other chocolate chip cookie recipes (even some with bacon, molasses, and pretzels baked into them!). And there are still tons out there to try. Instead of settling for just one go-to recipe, I’ve opened my mind to trying as many as I feel intrigued by… I figure some day I’ll whip something up that takes my favorite aspects of a few different recipes to come up with an ultimate chocolate chip cookie recipe. But until that day, I’ll keep trying new ones, and remaking old ones.

Every chocolate chip cookie recipe I’ve tried has had something to love. This recipe is no exception. It’s similar to other recipes that I’ve made, since it uses melted butter. Instead of just melting the butter, you take the butter to it’s delicious nutty browned butter state. Browned butter will definitely be in my ultimate chocolate chip cookie recipe.

The dough also rests in the fridge overnight. I love doing this with cookie dough for two reasons. One, it gives me a chance to whip up the batter one night and just cook the cookies the next day. Two, chilled cookie dough holds it’s shape better. So when you use a scoop you get nice round cookies, which I love.

These are BIG cookies. I used the ice cream scooper that I use to portion cupcakes. I’ve decided that I’m using that scooper for all cookies from now on.

I decided to add a sprinkling of sea salt just before baking them. I’m a firm believer the salt should be used to enhance flavors. Desserts are no exception to that rule. I actually forgot to sprinkle sea salt on the first tray, even though it was sitting on the counter. Hubby and I agreed the ones with sea salt were much much better. Even if you don’t try this recipe, I suggest trying a sprinkle of sea salt on your next batch of cookies.

I took these cookies to a party and they were a huge hit. This was no surprise. Hubby has always claimed that he’d rather eat cookie dough instead of a baked cookie. Not these puppies. He couldn’t keep his hands off of them.

One Year Ago: French Macarons – Chocolate with Espresso Buttercream and French Macarons – Hazelnut with Chocolate Ganache
Two Years Ago: White Chocolate and Macadamia Nut Bars and Chocolate Almost Candy Bars
Three Years Ago: Crockpot Pulled Pork
Four Years Ago: Lemon Curd Cookies

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Browned Butter Cream Cheese Chocolate Chip Cookies

Browned butter, cream cheese, and a sprinkling of sea salt take these chocolate chip cookies to the next level!

Yield: 2 dozen large cookies

Ingredients:

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)

Directions:

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.

Recipe adapted from Becky Bakes

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24 Responses to “Chocolate Chocolate Chunk Goat’s Milk Ice Cream”

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    1
    Eva @ Eva Bakes — June 19, 2013 at 8:07 am

    This looks amazing, Jen. I think both my husband and I are slowly becoming more lactose intolerant as we get older. Goat milk ice cream may be something we’ll try soon. Can’t wait to see what other non-dairy ice creams you come up with!

    • beantownbaker — June 19th, 2013 @ 10:23 am

      Thanks! Like I said, coconut milk has been my go-to so far, but it’s definitely fun to try new milk varieties.

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    Ashley Bee (Quarter Life Crisis Cuisine) — June 19, 2013 at 10:19 am

    Looks incredible, I need to find a local goat milk supplier…

    • beantownbaker — June 19th, 2013 @ 10:24 am

      Yea, I definitely want to find someone local to get my goat milk from. For now, I’m just happy that I can find it at all. Even back in Boston, it wasn’t on the shelf at my grocery store.

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    Zainab @ Blahnik Baker — June 19, 2013 at 12:45 pm

    This looks amazing and I love that you used goat milk..so interesting!

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    bec — June 19, 2013 at 11:03 pm

    i had to give up gluten a few months ago and just realized a few weeks ago that i also must give up dairy. i am not sure if it is lactose or casein that i am intolerant of, but i love that you are doing stuff that i may be able to eat someday! (also, we bathe Olive is goat’s milk. it’s great for her eczema!).

    • beantownbaker — June 20th, 2013 @ 6:58 am

      Going dairy free isn’t too bad honestly.

      Oh wow, bathing in goats milk sounds so luxurious!

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    Nutmeg Nanny — June 20, 2013 at 9:46 am

    Oh wow, this looks so perfect! I’d love to try this soon 🙂

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    Aimee @ Violet Femme — June 24, 2013 at 5:16 pm

    Sounds delicious, I’ve not thought about using goats milk in ice cream before but would love to try it!

    • beantownbaker — June 24th, 2013 @ 8:24 pm

      You should definitely try it!

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    Clarissa — June 24, 2013 at 7:51 pm

    Thank you so much for posting this!! I gave up cow dairy in the winter (makes me break out) and have been glaring at my ice cream maker, because sorbets are just not the same and coconut ice cream is good, but so coconutty! I’ve been wondering if I could make ice cream with goat’s milk and now I know I can! The canister just went into the freezer 🙂

    • beantownbaker — June 24th, 2013 @ 8:23 pm

      Nice – glad I could help. I don’t find coconut milk very coconuty… I assume you drink goat’s milk so you’re familiar with the flavor? It definitely has a distinct taste.

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    Consuelo @ Honey & Figs — June 25, 2013 at 2:58 am

    Goat milk?? I bet it goes fantastic with chocolate. I love this combination, I can’t wait to try it, yum!!

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    9
    Mary — July 22, 2013 at 10:42 am

    In the ingredients, you say condensed goat milk, but the directions say heavy cream. Which did you mean? Really excited to try out this recipe!

    • beantownbaker — July 22nd, 2013 @ 1:14 pm

      Sorry about that. I used condensed goat milk, not heavy cream. I’m updating the recipe now.

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    10
    stone linda — September 4, 2013 at 7:30 am

    Hello,
    I want to place an order from you to our store in The Netherlands.I want to know if you can ship here and accept credit card as a form of payment.
    Reply back asap
    Thanks

    • beantownbaker — September 4th, 2013 @ 9:27 am

      I don’t sell anything.

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    11
    Eric — September 21, 2013 at 1:15 am

    My wife and I raise a couple of dairy breed goats for home milk use. I don’t find that the milk tastes goaty, it’s actually richer and better tasting than cows milk in my opinion. Although before we discovered that we should pasteurize the milk asap after filtering, we did notice a musky kind of taste…… but with pasteurization started within a minute or two after milking, our milk is just as good or better than the flavor of cows milk. I just ordered an icecream maker. We will definitely use this recipe. Thanks for posting it.

    • beantownbaker — September 25th, 2013 @ 4:15 pm

      Fresh goat milk is not something I have tried. I would love to get my hands on some though!

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    Patricia Butler — January 2, 2014 at 9:36 am

    I’m looking forward to trying this! We got hooked on Laloo’s goat milk ice cream several years ago, but it’s been increasingly difficult to find, and very expensive ($7.79 a pint as of 2 days ago). It would be great if I could find a homemade alternative.

    • beantownbaker — January 2nd, 2014 @ 1:36 pm

      I agree – Laloo’s is good, but quite expensive. Let me know what you think of this recipe if you try it out.

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    Julia — March 8, 2014 at 1:20 pm

    GOOD NEWS!! Laloos is filling the pipeline and more flavors are coming soon to you your local Whole Foods store.

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    Cindy — May 13, 2015 at 8:16 am

    I have dairy goats so will toss in my 2 cents worth 😉 Not all goat milk is the same!!! If you like the goaty taste, go ahead and buy your milk at the store. Personally I find the goaty taste vile and disgusting! So for those who want to try goat milk but don’t like that nasty goaty taste, you want raw milk, and the breeds vary in taste a lot. Nigerian Dwarf goats have the highest butterfat and do not have the goaty taste. Their milk is really good! Nubians are second best. It would be worth your while to find a local source of nice raw milk from either of those breeds. Healthier too, as raw milk has all the nutrients nature intended.

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    LeAnn Harner — July 3, 2016 at 8:23 am

    With rare exceptions – goat’s milk should not taste goaty. I can’t comment about grocery store milk, but would urge you and your readers to look for direct-from-the-farm sources. There are a few goats with funny tasting milk – and those work great for making blue cheese! If a goat is healthy, has a good diet with the right balance of vitamins and minerals (very important!), and the milk is handled in a clean manner with quick cooling, it should have a rather sweet taste. I have Nubians and like Cindy above, appreciate the high butterfat. If you’re looking for a milk source – try realmilk.com. There’s also tips there for buying safe milk.

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