Brown Butter Chocolate Chip Cookies
Serves 12
10 mins prep
12 mins cook
40 mins Chill Time
62 mins total
These brown butter chocolate chip cookies are crispy on the edges and soft and gooey in the middle. They are so flavourful from the brown butter and two types of chopped chocolate. Don't forget to finish them off with some flaky or sea salt on top! These cookies are a one bowl recipe and you only need a whisk and spoon. This recipe also goes through how to get picture perfect cookies.
Brown Butter
Brown Butter Cookie Dough
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Brown Butter
Melt 1 cup of butter, stirring constantly, in a saucepan on medium low heat. The foam will subside as the butter browns. Keep stirring for a few minutes, watching the whole time. The milk solids (little white bits at the bottom) will slowly caramelize and turn a golden brown colour. It will smell like toasted nuts and caramel. Be careful because it is very easy to take it from browned to burnt butter.
⅕ 1 butterRemove the butter from the heat as soon as it hits that toasty stage. Stir in the remaining 2 tbsp of butter. Stir carefully. Transfer the butter into a large heatproof bowl. Let the butter cool for 10 minutes.
⅕ 2 butter
Brown Butter Cookie Dough
Add the sugars (brown and granulated) to the browned butter and whisk until smooth.
⅕ ¾ brown sugar⅕ ½ granulated sugarAdd the egg, salt, and vanilla extract, beating with a whisk until the mixture lightens in colour.
⅕ 1 large egg⅕ 1 pure vanilla extract⅕ ¼ saltSift the flour and baking soda into the egg and butter mixture. Fold it in with a wooden spoon until most of the flour is incorporated.
⅕ 1 all purpose white flour⅕ ½ baking sodaAdd the chocolate (set aside ⅓ cup of semisweet chocolate) and fold just until everything is incorporated. If you want more or less chocolatey cookies you can adjust as you see fit. Let the dough rest for 5 minutes before scooping.
⅕ 1 chopped semisweet chocolate or chocolate chips⅕ ¼ chopped milk chocolate or chocolate chipsScoop or roll the dough into 1.5 inch diameter balls (12 cookies total) and press the rest of the chopped chocolate into the tops. Place onto a parchment lined pan. Refrigerate for at least 30 minutes or overnight.
Preheat oven to 180°C. Prepare a parchment lined baking sheet and arrange the cookies on the sheet, 2-3 inches in between each ball.
Bake at 180°C for 12-15 minutes, or until edges just start to brown. Do not overbake - the middles should still be soft. If baking from frozen, allow some extra time, keeping an eye on the cookies after 13 minutes.
Scoot the cookies: Use a large cookie cutter or an upside down bowl larger than the cookie, and place it over a cookie. Shake the cookie cutter in a circular motion so that the cookie bounces off the inside edges. Do this for as long as you like until the cookie becomes as thick and round as you like.
Let the cookies cool for at least a few minutes before removing from the tray and enjoy! Once cool, store them in an airtight container for up to 4 days.
