Brown Butter Chocolate Chip Cookies

chocolate chip cookies
Brown butter chocolate chip cookies

Ingredients:

  • 150g cups unsalted butter, cold from the fridge is fine
  • 100g brown sugar (light or dark)
  • 60g granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 150g all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1teaspoon (3g) salt
  • 220g chopped dark chocolate, plus 150g additional for tops of cookies (optional)

 

Instructions: 

  1. Preheat the oven to 350°F and line 2 sheet pans with parchment paper.
  2. Place butter in a medium saucepan, and place over medium heat. Cook until the butter has melted and continue to cook, swirling the pan and whisking, until the butter foams and turns a golden color. (this should take 3-4 minutes).
  3. Weigh 110g of the brown butter into a medium bowl and leave it to sit for 15-20 minutes so it does not scramble your eggs.
  4. Add the brown sugar and granulated sugar to the bowl with the brown butter and mix to combine.
  5. Add the egg and whisk well for 1-2 minutes, or mix with an electric mixer, until the mixture has lightened in color and has thickened.
  6. Add the vanilla extract and mix well.
  7. Add the flour, baking powder, baking soda, and salt. Mix to combine with a rubber spatula until there are some flour streaks remaining -this ensures you do not overwork the dough.
  8. Add the chocolate to the bowl and mix with a rubber spatula.
  9. Scoop 6 cookies (roughly 55g per dough ball) using a 2 Tbsp cookie scoop onto the prepared baking sheets. If desired, flatten each dough ball, press more chocolate into the top, and roll it into a ball. Arrange evenly apart on the pan. Keep the remaining batter in the bowl and lightly cover with plastic wrap.
  10. Bake the cookies for 11-13 minutes, until the edges are set (bake for longer if you prefer crispier cookies). Remove from the oven and bang the pan on the counter to deflate the cookies.
  11. Allow the pan to cool completely for 10 minutes then transfer cookies to a wire rack to cool completely.
  12. Repeat the baking process with the remaining cookies -store cookies in an airtight container at room temperature for up to three days.

Recipe courtesy of: https://cloudykitchen.com/blog/brown-butter-chocolate-chip-cookies/