Brown Butter Chocolate Chip Cookies
Indulge in the ultimate chocolate chip cookies with a perfect balance of sweetness and richness!
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.
Notes
For extra gooey cookies, slightly underbake them by removing them from the oven when the edges are set but the centers are still soft.