Have you ever had a cookie you’ve thought about for… five years? I have. I once had the life-changing cherry chocolate chip cookies of my dreams, from Nordstrom. Yes, Nordstrom. The retailer. It haunted me that it was a special cookie and they haven’t had it since. Sometimes I wondered if it liked me as much as I liked it.
Fast forward to 2020. Suddenly they were on my mind again, a lot. So, with some extra time on my hands I set out to recreate them, but make them better. The secret? Brown butter.
Browning butter is like butter inception. Somehow it’s twice as buttery, nutty and yet still… butter? I don’t know how butter gets more buttery, but it does. Careful you toast, you don’t burn. It can take 10-15 minutes depending on how comfortable you are with the heat to brown. When I was first learning how to make these brown butter cherry chocolate chip cookies I thought it would never brown. It does, you kind of have to talk to it and reassure it you’re going to take care of it and then it will brown.
Brown Butter Cherry Chocolate Chip Cookies
I use a large scoop for my cookies. You can change it to your preferred size, but I fully believe in a cookie being big and chewy. Big and thin. Whatever you prefer, but always big. If you use a smaller scoop, reduce your baking time by 2-3 minutes.
Yes, Salt Your Cookies
The key to my heart is Maldon salt flakes. Even more important, they are key to this recipe. Don’t sprinkle them until they are out of the oven and cooling. When they are resting and still hot, pretend you’re Salt Bae and sprinkle them. If you don’t love salty things, go light. If you’re like me and love a good salt on a cookie, you know what to do.
Want a Chewy Cookie for Days?
The #1 complaint I have about oatmeal cookies is they aren’t good overnight. They dry out. These are strategically under-baked. You will want to over-bake them, but please, do not. The will be a light golden brown and just set, creating a “shell” of gooey goodness.
Please, please, please trust the under-baking. They will cool for five minutes on the sheet so they will still bake a little more. You will be rewarded for resisting over-baking when you still have soft, buttery and gooey cookies a few days after you’ve made these.
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Brown Butter Cherry Chocolate Chip Cookies
Ingredients
- 1/2 Cup Browned Butter
- 1 Cup Packed Brown Sugar
- 2 Eggs
- 1 Tbsp Vanilla Extract
- 1.5 Cups Old Fashioned Oats
- 1.5 Cups Flour
- 1 Tsp Baking Powder
- 1/4 Tsp Sea Salt
- 1.5 Cups Dried Cherries Sweetened
- 1.5 Cups Semi-Sweet Chocolate Chips
- Pinch Maldon Sea Salt Flakes For Sprinkling
- 1 TSP Cinnamon (Optional)
Instructions
- Preheat the oven to 350 F. In a saucepan, carefully brown the butter. You can do this by melting the butter on medium and once liquid, lower and carefully monitor it till it browns. Set aside. Combine brown sugar and butter together in a mixer, add eggs and vanilla. Slowly combine the flour, salt, baking powder and oats into the dough. The dough will be sticky but hold its shape. Using a cookie scoop (or ice cream scoop) place on parchment-paper lined baking sheet and bake for 10-12 minutes. DO NOT OVERBAKE. You will let them cool on the sheet for five minutes and they will continue baking. You want them to be just a little gooey to keep their softness overnight. Let rest for five minutes on the cookie sheet and sprinkle with salt flakes. Then transfer to wire cooking racks.
- Store in an airtight container for up to five days.
