Brown Butter Chocolate Chip Cookies
User Reviews
4.9
Brown Butter Chocolate Chip Cookies
Description
The recipe's defining feature is browning the butter, which involves melting and simmering it over medium-low heat until it turns amber with small browned bits forming. This process releases a deeper, nutty aroma and flavor that distinguishes these cookies.
After cooling the browned butter, it is mixed with dark brown sugar and white sugar, eggs including an extra yolk for richness, and vanilla extract. Flour, baking soda, salt, and chocolate chips complete the dough, which is baked to yield cookies with a soft center and slightly crisp edges.
The brown butter imparts complexity to the cookie flavor and complements the chocolate chips, creating a dessert that balances sweet and toasted notes. These cookies are ideal for enjoying fresh or sharing as a rich treat.
Ingredients
- 1 cup butter (melted until an amber color with browned bits on the bottom of pan)
- 1 cup dark brown sugar (may use golden brown sugar)
- 1/2 cup sugar
- 2 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 1/4 cup flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips (may use more and a combination of chopped up chocolate bars and chips)
Instructions
To Brown Butter:
- Place butter in large pot or deep skillet. Melt butter over medium-low heat. The butter will go through different phases. It will begin to melt and bubble. Take a wooden spoon or spatula and stir often and around the sides of the pan. Let the butter melt and watch for it to begin changing colors from a creamy yellow to a deep amber yellow.The butter will begin to foam and this is why it is important to stir often so you can see what is going on below the foam. Small brown bits will begin to form and that will be a signal that the butter is officially browned. Butter can burn quickly so watch carefully. It is better to pull off of the heat a little early instead of browning too long and risk burning it.Since you want the butter to chill quickly, pour it into a large bowl and place in the refrigerator. Use a spatula to get every bit of butter out of the pan. Let it chill in the refrigerator for about 40-60 minutes.
- Pour chilled butter into mixing bowl. Add brown sugar and sugar and cream for 4-5 minutes, scraping the sides of the bowl often.
- Add eggs and egg yolk, one at a time, beating for 30 seconds after each addition. Stir in vanilla.
- Add flour, baking soda, and salt. Stir just until combined, avoid overmixing. Stir in chocolate chips.
- If time allows, wrap cookie dough tightly and let chill in the refrigerator for at least one hour. If time allows, chill for 24-48 hours.
- Preheat oven to 385 degrees. Place parchment paper liners or Silpat liners on baking sheets. Roll balls of cookie dough and place on cookie sheet. Bake for 9-10 minutes or until edges starts to become a light golden color.
User Reviews
Overall Rating
4.9
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