Ultimate brown butter chocolate chip cookies. Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Take your chocolate chip cookie game to a whole new level with these Ultimate Brown Butter Chocolate Chip Cookies! I'll share my secrets to getting bakery perfection!
The Best Brown Butter Chocolate Chip Cookies You'll EVER Eat!
These cookies aren't just epic, but also life-changing.
Several of my friends have baked them time and time again, only to tell me that they'll never make another chocolate chip cookie recipe simply because this one is the best.
You can have Ultimate brown butter chocolate chip cookies using 14 ingredients and 7 steps. Here is how you cook it.
Ingredients of Ultimate brown butter chocolate chip cookies
- Prepare 1 cup of bread flour.
- It's 3/4 cup of all-purpose flour.
- It's 1 teaspoon of salt(I use 1/4 tsp).
- You need 1 teaspoon of baking soda.
- You need 1 cup (2 sticks) of unsalted butter.
- It's 2-3 tablespoons of cold water.
- Prepare 1 cup of dark brown sugar(I used half of cup).
- Prepare 1/2 cup of white sugar (I used 1/4 cup).
- It's 2 teaspoons of vanilla extract.
- It's 1 teaspoon of espresso powder.
- You need 1 of large egg.
- Prepare 1/2 cup of semisweet chocolate chips.
- You need 1 of large egg yolk.
- It's 5 ounces of dark chocolate, chopped.
The ratio and type of sugars used, the amount of butter or shortening, and how much flour is stirred in all make a difference. Make jumbo cookies—use a measuring cup or cookie/ice cream scoop to scoop dough. The truth is, there is rarely anything better than an ooey, gooey, extra-chocolatey chocolate chip cookie. Well, until Southern Living steps in.
Ultimate brown butter chocolate chip cookies step by step
- To make brown butter, just toss it in a sauce pan, and bring it to a boil. After a few minutes of boiling, the milk solids in the butter are going to toast and turn brown. Remove from the heat and pour into a liquid measuring cup to stop the cooking. Give it a stir and add 2-3 tablespoons of cold water to the butter to bring it back up to 1 cup of liquid. Set aside to cool to room temperature. This butter will give a rich, nutty flavor to the cookies..
- Mix dry ingredients: flour, baking soda, salt and sift..
- In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes. Add the egg and yolk and beat until incorporated. Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. It’s okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step..
- Using a spatula to fold the chocolate chips and chunks into the dough.
- Scoop the cookies onto a parchment paper-lined baking sheet. For optimal flavor, cover and refrigerate for 1h or better overnight like I did..
- Bake in a preheated oven 180oC for 12-14 minutes..
- Let them sit on the baking pan for 2 minutes before removing to cooling rack..
Recently, our Test Kitchen pros decided to bake up a batch of Brown-Butter Chocolate Chip Cookies, and the editors went wild. And it all came down to the first (very important) step of browning the butter. Chewy chocolate chip cookies with crisp edges, a rich, buttery, toffee-like flavor, big chocolate chunks, and a sprinkle of sea salt. Looking for something a bit faster and less labor-intensive? Try these quick and easy chocolate chip cookies, instead.
