Brown Butter Chocolate Chip Cookies
Servings 13 cookies
These homemade Brown Butter Chocolate Chip Cookies are a sweet chewy treat with a deep, nutty, and chocolaty flavor thanks to the brown butter. Dip them in chocolate for an extra fancy finish!
Ingredients
- 14 tablespoons unsalted butter sliced into tablespoons and divided
- 1¾ cup all-purpose flour
- 2 tablespoons milk powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 6 ounces bittersweet chocolate chopped
- 4 ounces semi-sweet chocolate chopped
- 2 cups chocolate melting wafers optional
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper and set aside. It is best if you use two baking sheets and rotate them for the batches. Dropping the second batch of dough on the hot cookie sheet will slightly change the structure of the cookie.
- Pull the 14 tablespoons unsalted butter out of the refrigerator to sit at room temperature 15 minutes before using.
- In a medium bowl, whisk together the 1¾ cup all-purpose flour, 2 tablespoons milk powder, 1 teaspoon salt, and ½ teaspoon baking soda and set aside.1¾ cup all-purpose flour, 1 teaspoon salt, ½ teaspoon baking soda, 2 tablespoons milk powder
- Add 10 tablespoons of butter to a skillet and cook over medium heat until melted. Continue cooking and stirring frequently for 2 to 3 minutes until brown bits start to form in the bottom of the pan, the top is foamy, and it has a nutty aroma. Remove from heat and stir in the remaining 4 tablespoons of butter until melted. Transfer the butter to a large heat-safe bowl or stand mixer bowl fitted with a whisk attachment.14 tablespoons unsalted butter
- Add the ¾ cup light brown sugar, ½ cup granulated sugar, and 2 teaspoons vanilla extract to the butter and mix to combine.½ cup granulated sugar, ¾ cup light brown sugar, 2 teaspoons vanilla extract
- Add 1 large egg and 1 large egg yolk and mix for 30 seconds. Let rest for 3 minutes, then whisk again for 30 seconds. Repeat the resting and whisking for 2 more rounds. The batter should be smooth, thick, and shiny when done - almost like caramel sauce.1 large egg, 1 large egg yolk
- Use a rubber spatula or paddle attachment to mix the dry ingredients into the wet ingredients for 1 minute. The dough will seem very soft, this is normal and you do not need to chill it.
- Fold in most of the chopped 6 ounces bittersweet chocolate and 4 ounces semi-sweet chocolate, reserving a little to sprinkle on top of the cookies prior to baking.4 ounces semi-sweet chocolate, 6 ounces bittersweet chocolate
- Portion the dough out with a large (¼ cup sized) cookie scoop and drop the dough 3 inches apart on the prepared baking sheet. Top the scoops of dough with the remaining chopped chocolate and gently press it into the top.6 ounces bittersweet chocolate
- Bake for 8 to 10 minutes, rotating halfway through. The cookies should look slightly cracked and only slightly brown around the edge. Remove from the oven and allow the cookies to cool for 3 minutes on the baking sheet before transferring them to a wire rack to cool completely.
- Optional: Once the cookies cool. Melt the 2 cups chocolate melting wafers in a microwave-safe bowl at 30-second intervals, stirring between each one until fully melted. Transfer the melted chocolate to a plate with a lip. Dip the bottom of the cookies in the chocolate and place on a parchment-lined baking sheet to set. Drizzle with extra chocolate if desired.2 cups chocolate melting wafers
Notes
- Adapted from Cook's Illustrated.
- Do not brown all of the butter, it will alter the recipe. It's important that the 4 tablespoons are only melted and not cooked to the point of clarifying or browning.
- Slicing the butter before melting will give it a fast and more even melt.
- This recipe makes large cookies, about 4 to 5 inches. If you want to make small cookies, use a medium cookie scoop and bake for 7 to 9 minutes.
- You'll actually note that this recipe calls for chopped chocolate and not regular chocolate chips, this is because we love how the flecks of chopped chocolate work into the dough and the large chocolate chunks create pools of rich chocolate after baking. However, chocolate chips can be used also.
- Nutritional information is an estimate that does not include the chocolate melting wafers.
- Store these cookies in an airtight container at room temperature. Enjoy them for up to 3 days!
- Can I Add Nuts To These Cookies? Absolutely! Feel free to add any chopped nut that you prefer to these Brown Butter Chocolate Chip Cookies!
- Does This Cookie Dough Freeze Well? Yes, it does! To freeze the cookie dough, first portion out the dough onto a baking sheet. Then place the baking sheet into the freezer for an hour to flash-freeze the dough. Then, take the frozen cookie dough and place it into a Ziploc bag with the excess air squeezed out of it. Then place the bag of frozen cookie dough back into the freezer and store for up to 3 months. To bake the cookies from frozen you'll just need to add an extra minute or two to the baking time.
- Can I Use Salted Butter In This Recipe Instead Of Unsalted? Yes, that's fine. If you choose to do so just omit the additional salt this recipe calls for.
Nutrition
Calories: 389kcal | Carbohydrates: 45g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 238mg | Potassium: 176mg | Fiber: 2g | Sugar: 28g | Vitamin A: 439IU | Vitamin C: 0.03mg | Calcium: 37mg | Iron: 2mg
Find it online: www.sugarandsoul.co/brown-butter-chocolate-chip-cookies/