Brown Butter Chocolate Chip Cookies
BROWN BUTTER CHOCOLATE CHIP COOKIES
makes 8 large cookies
This, to me, is the ultimate chocolate chip cookie. First off…it’s massive and it’s got everything I crave. Crunchy edges, soft center and great depth of flavor thanks to the browned butter. If you’ve never done brown butter before you’ll quickly realize that one, it’s the easiest thing to make and two, it will up your cooking/baking game big time. I suppose some might say that this version isn’t really a chocolate chip recipe but a chocolate chunk recipe but whatever you want to call it you’ll agree that it’s to die for.
Ingredients
2 sticks (220g) unsalted butter
1/2 cup (100g) granulated sugar
1 cup (200g) dark brown sugar
2 large eggs + 1 yolk
1 1/4 teaspoons (4g) vanilla extract
1 cup chocolate chips (60%-70% cocoa)
2 2/3 cups (330g) all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 1/4 teaspoon kosher or sea salt
flakey salt for topping
Directions
Brown one stick of butter in a small saucepan over high heat. Stir constantly and scrape up any solids from the bottom. When the color is dark and golden, remove from heat and allow to cool.
In a bowl of a stand mixer or a regular bowl if using a hand mixer, cream the other stick of soft, room temperature butter with granulated and brown sugars for 4-5 minutes until light and fluffy.
Add eggs, vanilla extract, and cooled brown butter to the bowl and mix for another 2 minutes.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to the butter mixture and mix on low speed for about 30 seconds.
Reserve 15-20 pieces of chocolate and fold the rest into the dough until well distributed.
Use a large cookie scoop or a 1/2 cup measuring cup to portion out the dough onto a small tray, placing a few reserved pieces of chocolate at the bottom of each scoop. Refrigerate for 4-12 hours.
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Arrange 4 cookies on the prepared baking sheet, leaving enough room for spreading. Top each cookie with a sprinkle of flakey salt.
Bake for around 18 minutes or until the edges are golden brown but the centers are still soft.
Transfer the cookies to a cooling rack and repeat with the remaining dough.