Brown Butter Chocolate Chip Cookies
Brown butter chocolate chip cookies are such an elevated version of the chocolate chip cookie. Paired with the sweet gooeyness of dark, milk, and white chocolate chips, these cookies are heavenly! This recipe is almost as easy as regular chocolate chip cookie dough. It just has one extra step to brown the butter first. Trust me, it’s worth it!
Equipment
- medium mixing bowl
- small saucepan
- large mixing bowl
- electric mixer
- cookie scoop optional
- cookie sheet
Ingredients
- 1 cup bread flour (can substitute in all-purpose flour)
- 1 ¾ cup all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 cup unsalted butter (2 sticks)
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp espresso powder
- 1 egg
- 1 egg yolk
- ½ cup milk chocolate chips
- ½ cup white chocolate chips
- ½ cup dark chocolate chunks 70% or cacao or greater
Instructions
- In a medium bowl, sift together the flour, salt, and baking soda . Set aside.
- Brown the butter in a small saucepan. To brown the butter, cook on medium heat until the butter solids separate from the liquid and turn brown. This will give off a toasty scent. Promptly remove the saucepan from the heat.Be careful not to let the solids burn, as they can quickly turn from golden brown to black.
- Pour the brown butter into a 1 cup-sized measuring cup. Top it up with some water until the liquid level reached 1 cup. This will make up for any water that has evaporated while heating the butter.
- Preheat the oven to 350?.In a large mixing bowl, combine the liquid brown butter, brown sugar, white sugar, espresso powder, and vanilla. Mix on medium speed until smooth. Cream in the egg and egg yolk. The mixture may still be liquidy at this stage.
- Add in the flour mixture from Step 1 in three increments, mixing in between to form the dough. Add in the 3 types of chocolate and stir until distributed.
- Prepare a cookie sheet with a sheet of parchment paper or a silicone mat. Scoop the cookies into balls and place them about 2 inches apart on the prepared cookie sheet.
- Bake at 350? for 12-14 minutes, until the edges are firm and the middles are slightly gooey. Let the cookies cool for 10 minutes on the pan before transferring them to a wire rack to cool completely. Enjoy!
Notes
Butter: You can use cold or frozen butter for this recipe, because you'll be melting it in Dtep 2 anyway. No need to let it soften ahead of time!
Mix-ins: You can use this cookie dough base to add in whatever mix-ins you like, such as nuts, candy, or chocolate. Just keep the total volume of mix-ins to 1 ½ cups.
Freezing: I make these ahead of time and freeze them on a cookie sheet, wrapped tightly in plastic wrap. Then, I can take out a few at a time and bake them up whenever a craving hits!