Brown Butter Chocolate Chip Cookies
User Reviews
5
Brown Butter Chocolate Chip Cookies
Description
This cookie recipe relies on browning butter to achieve a toasty, nutty aroma and flavor that underpins the dough. The browned butter is cooled and mixed with light brown and granulated sugars until creamy, then combined with vanilla extract and room-temperature eggs. Dry ingredients—flour, baking soda, and salt—are sifted and folded in along with a variety of chocolate chips or chunks.
The dough must chill for 12-48 hours to firm up because of the melted butter and to allow flavors to meld. Chilling is critical to prevent spreading and to produce a tender texture with crisp edges. Cookies are dropped by large spoonfuls onto parchment-lined sheets and baked at a lower temperature, 325°F, to develop a golden, tender cookie with melted chocolate pockets.
Optionally, sprinkling sea salt atop the dough before baking heightens flavor contrast. These cookies balance a brown butter richness with the texture and sweetness of semi-sweet or assorted chocolate.
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp salt
- 3/4 cup butter you do not want to add it to the recipe hot, room temperature is ideal, melted and given time to cool, browned
- 1 cup brown sugar light or dark, packed
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract such as Nielsen Massey, high quality
- 2 large egg at room temperature
- 3 cups chocolate chips semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips or chocolate chunks, assorted, such as mini chips
- sea salt optional; to sprinkle on top of dough prior to baking
Instructions
- In a large bowl, sift together flour, baking soda and salt and set aside.
- In a separate bowl, mix together the melted butter, brown sugar and white sugar until very well blended, about two to three minutes. The mixture will seem a bit dry. Beat in the vanilla and eggs until mixture is light and creamy.
- Combine wet and dry ingredients, along with chocolate chips, chunks and grated chocolate, until well combined, but do not over mix. Cover mixture (with plastic wrap or liand chill in refrigerator for at least 12 hours and up to 48 hours. Chilling the dough is absolutely necessary when working with the melted butter, given it time to solidify and for the flavors to all come together.
- When ready to bake, preheat oven to 325 degrees Drop cookie dough in large (approximately 1/4 cuscoopfuls, onto a non-stick cookie sheet, or cookie sheet covered with a silicone baking mat or parchment paper, leaving at least 3" between cookies. Bake for approximately 15-18 minutes, or until edges are just lightly starting to brown. Centers will still seem somewhat underdone. Let cool on baking sheet for at least 15 minutes, as the cookies will finish baking from heat on baking sheet.
- Transfer to a wire rack to cool completely, then store in an airtight container.
- Makes approximately 18 extra large cookies or 36 standard size cookies.
Notes
- Use 3/4 cup butter measured cold before melting and browning to ensure correct proportion in the dough.
- Chill the dough for at least 12 hours and up to 48 hours to allow flavors to develop and improve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 131mg | 5% |
| Potassium | 20mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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