Brown Butter Chocolate Chip Cookies: The Ultimate Cookie Recipe
Introduction to Brown Butter Chocolate Chip Cookies
Indulging in a warm, freshly baked chocolate chip cookie is one of life’s simple pleasures. The combination of rich brown butter, sweet chocolate, and a chewy texture makes these cookies irresistible. In this blog post, I’ll share my ultimate recipe for brown butter chocolate chip cookies that will have your family and friends asking for seconds. Let’s dive into the sweet world of cookie making!
A Personal Story Behind My Brown Butter Chocolate Chip Cookies Journey
Growing up, my grandmother had a special way of bringing the family together in the kitchen. Every Sunday, we would bake cookies, and her chocolate chip cookies were always a highlight. One day, I decided to experiment with brown butter, and it transformed the classic recipe into something extraordinary. Since then, making brown butter chocolate chip cookies has become a cherished tradition in my home.
What Makes This Brown Butter Chocolate Chip Cookies Recipe Special?
What sets this recipe apart is the technique of browning the butter. This process adds a nutty flavor that enhances the overall taste of the cookie. The combination of semisweet chocolate chips and baking wafers creates a delightful texture that is both gooey and chewy. Plus, letting the dough rest in the fridge for a day or two allows the flavors to deepen, resulting in the ultimate chocolate chip cookie experience.
The Full Brown Butter Chocolate Chip Cookies Recipe
Ingredients
- 2 sticks (227 grams) unsalted butter
- 1/2 cup (100 grams) granulated sugar
- 1 1/4 cups (250 grams) lightly packed dark brown sugar
- 1 1/2 cups (190 grams) all-purpose flour
- 1 cup (127 grams) bread flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon fine sea salt
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla
- 1 1/2 cups (255 grams) semisweet chocolate chips
- 1 cup (140 grams) semisweet chocolate baking wafers (from Guittard or Valrhona)
Instructions
- In a small saucepan over medium heat, melt the butter until it turns nutty brown with amber bits at the bottom. This should take about 5-7 minutes. Remove from heat and pour into a mixing bowl. Add the granulated and brown sugars, stir well, and let it cool for about 10 minutes.
- In a medium bowl, mix the all-purpose flour, bread flour, baking soda, baking powder, and salt. Set aside.
- Add the eggs, egg yolk, and vanilla to the cooled butter mixture. Stir until combined.
- Slowly add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Gently fold in the semisweet chocolate chips and baking wafers until evenly distributed.
- Wrap the dough in plastic wrap and refrigerate for 24-72 hours. This resting period is key for flavor development. When ready to bake, let the dough soften at room temperature for about 30 minutes.
- Preheat the oven to 350ºF (175ºC) and line baking sheets with parchment paper.
- Scoop 3-tablespoon sized balls of dough onto the prepared baking sheets, leaving at least 2 inches of space between each ball for spreading.
- Bake for 11-13 minutes until the edges are golden brown and the centers are still soft. For extra gooey cookies, slightly underbake them by removing them from the oven when the edges are set but the centers are still soft.
- Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.
Serving Suggestions and Variations for Brown Butter Chocolate Chip Cookies
These cookies are delicious on their own, but you can also serve them warm with a scoop of vanilla ice cream for an indulgent dessert. Consider adding chopped nuts like walnuts or pecans for added crunch, or try incorporating different types of chocolate such as dark or white chocolate. For a fun twist, drizzle melted chocolate over the cooled cookies for a decorative touch.
Frequently Asked Questions About Brown Butter Chocolate Chip Cookies
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough for up to three months. Just scoop the dough into balls and freeze them on a baking sheet before transferring to a freezer bag.
How do I store the cookies?
Store the cookies in an airtight container at room temperature for up to a week. For longer freshness, you can refrigerate them.
Why is my cookie dough too sticky?
If your dough is too sticky, it may need a little more flour. Make sure to measure your ingredients accurately and consider the humidity in your kitchen.
Can I use salted butter instead of unsalted?
Yes, but reduce the amount of added salt in the recipe to balance the flavors.
Brown Butter Chocolate Chip Cookies
Ingredients
Main Ingredients
- 2 sticks unsalted butter
- 0.5 cup granulated sugar
- 1.25 cups dark brown sugar lightly packed
- 1.5 cups all-purpose flour
- 1 cup bread flour
- 1 teaspoon baking soda
- 0.25 teaspoon baking powder
- 1 teaspoon fine sea salt
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla
- 1.5 cups semisweet chocolate chips
- 1 cup semisweet chocolate baking wafers (from Guittard or Valrhona)
Instructions
- In a small saucepan over medium heat, melt the butter until it turns nutty brown with amber bits at the bottom. Remove from heat and pour into a mixing bowl.
- Add the granulated and brown sugars, stir well, and let it cool for about 10 minutes.
- In a medium bowl, mix the all-purpose flour, bread flour, baking soda, baking powder, and salt. Set aside.
- Add the eggs, egg yolk, and vanilla to the cooled butter mixture. Stir until combined.
- Slowly add the flour mixture to the wet ingredients, mixing until just combined.
- Gently fold in the semisweet chocolate chips and baking wafers until evenly distributed.
- Wrap the dough in plastic wrap and refrigerate for 24-72 hours.
- When ready to bake, let the dough soften at room temperature for about 30 minutes.
- Preheat the oven to 350ºF and line baking sheets with parchment paper.
- Scoop 3-tablespoon sized balls of dough onto the prepared baking sheets, leaving at least 2 inches of space.
- Bake for 11-13 minutes until the edges are golden brown and the centers are still soft.
- Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.