Ultimate Chewy Brown Butter Chocolate Chip Cookies
User Reviews
5
Ultimate Chewy Brown Butter Chocolate Chip Cookies
Description
This cookie recipe highlights the use of browned butter, which develops a deep amber color and rich, nutty aroma that enhances the chocolate chip cookies. Bread flour provides added chew, while the combination of granulated and brown sugar balances sweetness and moisture. Eggs and vanilla extract contribute tenderness and flavor depth, and a small amount of lemon juice brightens the taste subtly.
After mixing, chocolate chips and chopped pecans are incorporated for texture and richness. The dough is portioned into large tablespoon-sized balls and chilled to firm up, which helps control spread and maintain the desired chewy texture. Baking at 350°F for 11 to 13 minutes yields cookies with lightly golden edges and a soft, chewy center.
The cookies cool briefly on the baking sheet before transferring to racks, which allows them to set properly without becoming too crisp. These cookies make a satisfying treat with their combination of soft interiors and slightly crisp edges, embraced by toasty notes from the brown butter and bits of pecan.
Ingredients
- 2-1/4 cup (315 g) bread flour
- 1 tsp (6g) baking soda
- 1 tsp (5g) salt
- 1 cup (226 g) butter
- 1/2 cup (100g) sugar
- 1 cup (200 g) brown sugar
- 1 egg large
- 1 egg large, yolk
- 1 tsp (5 ml) lemon juice
- 2 tsp (10 ml) vanilla extract
- 1 tbsp (15 ml) heavy cream or milk
- 1-1/2 cup (225 g) chocolate chips
- 1/2 to 1 cup (65-125 g) pecans chopped
Instructions
- Whisk together the flour, baking soda and salt; set aside
- To make brown butter, put butter in a light colored pan or skillet over medium heat. Melt the butter swirling occasionally. Butter will start to foam. Whisk occasionally as the butter starts to get darker. When the color turns to a deep amber brown, remove from the heat and pour into a heat proof bowl, scrape all the brown bits on the bottom of pan and put into the bowl as well. Let the brown butter cool.
- Pour the cooled butter into a mixing bowl and add sugars, egg, egg yolk, lemon juice, vanilla extract, cream and beat until creamy in medium speed.
- Add the dry ingredients and stir well. Stir-in the chocolate chips and pecans. Scoop the dough into 3 tbsp balls. Chill the dough for 1 hour or up to 2 days.
- Preheat the oven to 350˚F. Place the dough balls on a cookie sheet lined with parchment paper, 2-inch apart, bake them for 11-13 min or until the edges turn slightly gold. Cool in pan for 2 minuted and transfer to a cooling rack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24-28 cookies total
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 17mg | 6% |
| Sodium | 152mg | 6% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 30mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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