BEST BROWN BUTTER CHOCOLATE CHIP COOKIES
Discover your ultimate recipe for the most indulgent, thick, and chewy brown butter chocolate chip cookies! Perfect for satisfying your sweet cravings!
Ingredients
- 140 g Unsalted butter
- 150 g Packed light brown sugar
- 55 g white sugar
- 1 egg yolk
- ¾ tbsp. Salt
- ½ Baking powder
- ¼ tbsp. Baking soda
- 170 g All purpose flour
- 113 g Dark chocolate
- 113 g Milk chocolate
Instructions
- Begin by melting butter in a non-stick pan over medium-low heat until it turns brown and gives off a rich, nutty aroma, stirring continuously.
- Lower the heat to the minimum setting and add the sugars, whisking gently for1-2 minutes to help dissolve them completely.
- Removethe pan from heat and let the mixture cool for 5 to 10 minutes until it reachesa warm but not hot temperature.
- Add the egg and yolk, whisking vigorously for 1-2 minutes until the mixture turns smooth and light.
- Incorporateall the dry ingredients and gently fold with a rubber spatula until nearlycombined.
- Gentlyfold in chopped chocolate until it's evenly dispersed, making sure all theflour is well incorporated.
- Divide the dough into 8 balls using a 2-inch scoop, avoiding excessive pressure. Optionally, top each ball with a few additional chocolate chunks.
- Refrigerate the dough balls for a minimum of 30 minutes, ideally 2 hours or more.
- Preheat the oven to 375°F (conventional) and line a large cookie sheet with parchment paper.
- Arrange the chilled dough balls on the sheet, leaving at least 3 inches of space between each.
- Bake for 10–12 minutes, adjusting time for desired cookie texture—soft and gooey or slightly firmer.
Notes
- To prevent crystallization, avoid mixing the butter and sugar over high heat or for extended periods of time. If unsure, remove the butter from the heat before whisking in the sugars.
- Ensure the butter-sugar mixture is cooled sufficiently before adding the egg and yolk to avoid premature cooking.
- When incorporating chocolate, add a small amount initially to ensure it doesn't melt excessively into the cookie dough.
- Opt for all semi-sweet chocolate instead of a mix of dark and milk chocolate.
- Freeze the cookie dough balls in an airtight container for future use. Bake directly from frozen, adjusting baking time by approximately 2-4 minutes based on desired doneness.