Description
These Brown Butter Chocolate Chip Cookies are a decadent twist on classic cookies, featuring rich, nutty browned butter that enhances the depth of flavor. Crispy on the edges with a chewy center, studded with high-quality semi-sweet chocolate chips, they are a perfect treat for any cookie lover. Resting the dough in the fridge allows for a perfect texture and crackly surface.
Ingredients
Brown Butter
- 140 g Unsalted butter (to yield approx. 125 g browned butter)
Cookie Dough
- 75 g Brown sugar
- 75 g Granulated sugar
- 1 Egg
- 1 teaspoon Vanilla extract
- 100 g All purpose flour
- 100 g Bread flour (can be replaced with all purpose flour)
- 1 teaspoon Salt
- 1 teaspoon Baking soda
- 200 g Semi sweet chocolate chips (good quality, e.g., Valrhona or Callebaut)
Instructions
- Brown the Butter: In a saucepan over medium heat, melt 140 g of unsalted butter. Stir regularly and watch carefully as the butter foams, then begins to brown. When white bits on the bottom turn golden brown and you smell a nutty aroma, remove from heat. Let it cool to room temperature to yield about 125 g of browned butter.
- Mix Sugars and Butter: Using an electric hand mixer, combine the cooled browned butter with the brown sugar and granulated sugar until just well incorporated.
- Add Egg and Vanilla: Mix in the egg gently to avoid overmixing, which can toughen the cookie texture, then stir in vanilla extract.
- Sift Dry Ingredients: Sift together all purpose flour, bread flour, salt, and baking soda. Gradually fold this mixture into the wet ingredients with a rubber spatula, being careful not to overmix.
- Add Chocolate Chips: Before the dough is fully combined, fold in the semi-sweet chocolate chips evenly.
- Form Dough Balls: Divide the dough into 10 equal portions using a digital scale for accuracy. Shape into rough, uneven balls and place them spaced apart on parchment paper. This roughness helps create a crackly surface.
- Chill the Dough: Refrigerate the dough balls for 1 hour to develop flavor and improve texture.
- Preheat Oven: Heat the oven to 180°C (356°F), without fan.
- Bake the Cookies: Remove the dough from the fridge and bake for 15 minutes. The cookies may look slightly underbaked but will firm up as they cool.
- Add Finishing Touch: After baking, sprinkle the cookies with flaky salt to enhance their flavor.
- Storage: Store the cooled cookies at room temperature in an airtight container.
Notes
- Watch the butter closely when browning to prevent burning; it can quickly go from browned to burnt.
- Using two types of flour (all purpose and bread flour) creates a balanced chewy and tender texture but you can substitute all bread flour with all purpose flour if needed.
- Do not overmix the dough to avoid a cakey texture; folding gently is key.
- Resting the dough in the fridge is essential for texture and flavor development.
- Use high-quality chocolate chips for best taste.
- Salt flakes on top add a wonderful contrast and enhance cookie sweetness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
