The Best Brown Butter Chocolate Chip Cookies recipe: In the time it takes to prepare the oven, you can make cookies with brown butter and chocolate chips already assembled.
The Best Brown Butter Chocolate Chip Cookies recipe
There are giant chocolate puddles in these brown butter chocolate chip cookies, which are chewy on the inside and crispy on the rims. These cookies do not require a mixer and do not require chilling time, and they will quickly become your new favorite.
Ingredients
- 150g unsalted butter, cold from the fridge is fine
- 100g light or dark brown sugar
- 60g granulated sugar
- 1Â large egg
- ½ tsp vanilla bean paste or vanilla extract
- 150g all-purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- 3g (1 tsp) salt
- 220g dark chocolate, chopped, plus about 150g additional for the tops of the cookies (optional)
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Instructions
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Wrap two sheet pans in parchment paper and set them aside.
Prepare the butter by placing it in a saucepan of medium size and placing it over medium heat.
Cook until the butter has melted, and then continue to cook, stirring the pan frequently and stirring with a whisk, until the butter foams and turns golden brown and nutty. This should take around three to four minutes.
Put 110 grams of the brown butter into a medium bowl (for more information, see the part below titled “Notes”) and let it cool for fifteen to twenty minutes. This will prevent the brown butter from scrambling your eggs.
Brown sugar and granulated sugar should be added to the basin containing the brown butter, and then the mixture should be mixed properly.
After the egg has been added, whisk it thoroughly for one to two minutes, or use an electric mixer to combine it, until the mixture has become lighter in color and has thickened completely.
After adding the vanilla, thoroughly combine the ingredients. Flour, baking powder, baking soda, and salt should be added to the mixture.
It is important to make sure that you do not overwork the dough, so use a rubber spatula to properly incorporate the ingredients until there are still some flour streaks visible.
Using a rubber spatula, integrate the chocolate after it has been added to the mixture. Use a cookie scoop with a capacity of 2 tablespoons to place six cookies, each weighing approximately 55 grams, onto the baking sheet that has been prepared.
To get the desired result, you can flatten each ball of dough, press additional chocolate chunks onto the surface, and then roll the dough into a ball.
This method works particularly well with this recipe. Spread out in a uniform manner on the pan. Please ensure that the remaining batter is kept in the bowl and that it is lightly covered with plastic wrap.
Ensure that the cookies are baked for 11 to 13 minutes, or until the edges are firm. Bake the cookies for a longer period of time if you want them to have a crispier texture.
After removing the pan from the oven, give it a little whack on the counter to assist in taking the air out of the cookies.
If you want to ensure that your cookies are exactly round, you can use a cookie cutter that is slightly larger than the cookie itself to “scoot” them into a shape that is perfectly round.
Salt that is flaky and sea salt should be sprinkled on top of the cookies. The dish should be allowed to cool for ten minutes on the pan before being transferred to a wire rack to finish cooling.
Repeat the baking process with the remaining cookies until all of them have passed. Cookies can be kept at room temperature for up to three days if they are stored in an airtight container.
Notes
You will notice that the recipe calls for two different amounts of butter: the first quantity of butter, and then a second measurement in the technique, which is the quantity of brown butter. Both of these proportions are contained inside the recipe.
The reason for the increased starting quantity is to compensate for the loss of water that occurs throughout the browning process; you can learn more about this topic by reading my frequently asked questions.
If you are utilizing the recipe scaling option, which allows you to scale the recipe by two or three times, you should be aware that any quantities, measurements, pan sizes, and cooking times that are specified in the method do not scale automatically. The only quantities that scale automatically are those located in the Ingredient List.
FAQ
Q1. How do you store chocolate chip cookies?
Chocolate chip cookies should be kept at room temperature in an airtight container after being stored.
Q2. What size cookie scoop did you use?
You can also weigh your cookie dough balls to 55 grams, however I use a cookie scoop that is two tablespoons in size.
Q3. Can Cookie Dough be frozen?
You are correct; baking this dough from frozen will produce cookies that are not nearly as flat as they would be otherwise, but the dough freezes really well. Add a few minutes to the total baking time, or reduce the temperature by approximately 20 degrees Fahrenheit or 15 degrees Celsius.
Q4. Can I make this cookie using a stand mixer?
However, if you use a whisk or a handheld electric mixer, you can accomplish the same thing in the same amount of time!
