Browned Butter Chocolate Chip Cookies
Ingredients
- 2 sticks unsalted butter
227 grams
- 1/2 cup granulated sugar
100 grams
- 1 1/4 cups lightly packed dark brown sugar
250 grams
- 1 1/2 cups all-purpose flour
190 grams
- 1 cup bread flour
127 grams
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 large eggs plus 1 egg yolk
at room temperature
- 2 teaspoons vanilla
- 1 1/2 cups semisweet chocolate chips
255 grams
- 1 cup semisweet chocolate baking wafers)
140 grams
Directions
- 1
In a small saucepan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl. Add in the sugars, stir, then set aside to cool completely.
- 2
In a medium bowl combine the flours, baking soda, baking powder, and salt.
- 3
To the browned butter mixture, add the eggs, egg yolk, and vanilla and stir with a rubber spatula until combined. Slowly stir in the flour mixture until just combined. Stir in the chocolate chips and wafers.
- 4
Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let dough sit at room temperature just until it is soft enough to scoop.
- 5
Meanwhile, preheat the oven to 350ºF. Line baking sheets with parchment paper.
- 6
Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets, leaving about 3 inches between each piece of dough to spread.
- 7
Bake for 11 to 13 minutes, or until golden brown. Let cool for 2 minutes before removing to wire racks to cool completely.
Browned Butter Chocolate Chip Cookies
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About this Recipe
Tired of the same old chocolate chip cookies? Get ready for a game-changer! These Browned Butter Chocolate Chip Cookies are designed to deliver an unforgettable experience, combining classic comfort with profound depth of flavor that will surely make them your new go-to.
So, what makes these cookies truly shine? The secret lies in the deeply toasted, nutty browned butter, which infuses every bite with a complex, caramelized richness you just can't get from plain butter. Coupled with a thoughtful blend of all-purpose and bread flours, this recipe ensures a perfectly balanced texture—crisp edges, gloriously gooey centers, and satisfying chewiness throughout.
Prepare for a sensory delight with every cookie. You'll experience the immediate warmth of rich, browned butter, followed by the comforting sweetness of dark brown sugar. The abundance of both semisweet chocolate chips and decadent baking wafers melts into pockets of pure bliss, providing a diverse chocolate experience from creamy to subtly firm. This recipe promises a remarkably flavorful and texturally complex cookie that evokes a sense of homemade perfection.
While the recipe calls for specific chocolate types, feel free to adjust the ratio of semisweet chocolate chips to baking wafers to suit your preference for melty puddles versus more defined chocolate chunks. You can also explore different percentages of semisweet chocolate to tailor the sweetness. For an extra touch of richness, a sprinkle of flaky sea salt on top before baking is always a welcome addition.
These indulgent cookies are perfect for any occasion, whether you're bringing a plate to a gathering, treating yourself to a quiet moment, or simply craving the best homemade dessert. They pair wonderfully with a cold glass of milk, a warm cup of coffee, or even a scoop of vanilla bean ice cream for an elevated treat.