Ultimate brown butter chocolate chip cookies. Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. The Best Brown Butter Chocolate Chip Cookies You'll EVER Eat! These cookies aren't just epic, but also life-changing.
I'll share my secrets to getting bakery perfection!
Ultimate Brown Butter Cookies If you haven't hopped on the brown butter trend yet, you need to.
With a texture that is slightly crispy on the outside and chewy on the inside, it's a favorite chocolate chip cookie recipe that's been top-rated by hundreds of satisfied home cooks.
You can cook Ultimate brown butter chocolate chip cookies using 14 ingredients and 7 steps. Here is how you cook that.
Ingredients of Ultimate brown butter chocolate chip cookies
- It's 1 cup of bread flour.
- It's 3/4 cup of all-purpose flour.
- You need 1 teaspoon of salt(I use 1/4 tsp).
- It's 1 teaspoon of baking soda.
- It's 1 cup (2 sticks) of unsalted butter.
- Prepare 2-3 tablespoons of cold water.
- It's 1 cup of dark brown sugar(I used half of cup).
- It's 1/2 cup of white sugar (I used 1/4 cup).
- Prepare 2 teaspoons of vanilla extract.
- Prepare 1 teaspoon of espresso powder.
- Prepare 1 of large egg.
- It's 1/2 cup of semisweet chocolate chips.
- Prepare 1 of large egg yolk.
- You need 5 ounces of dark chocolate, chopped.
Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts. I am obsessed with brown butter chocolate chip cookies.
Ultimate brown butter chocolate chip cookies step by step
- To make brown butter, just toss it in a sauce pan, and bring it to a boil. After a few minutes of boiling, the milk solids in the butter are going to toast and turn brown. Remove from the heat and pour into a liquid measuring cup to stop the cooking. Give it a stir and add 2-3 tablespoons of cold water to the butter to bring it back up to 1 cup of liquid. Set aside to cool to room temperature. This butter will give a rich, nutty flavor to the cookies..
- Mix dry ingredients: flour, baking soda, salt and sift..
- In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes. Add the egg and yolk and beat until incorporated. Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. It’s okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step..
- Using a spatula to fold the chocolate chips and chunks into the dough.
- Scoop the cookies onto a parchment paper-lined baking sheet. For optimal flavor, cover and refrigerate for 1h or better overnight like I did..
- Bake in a preheated oven 180oC for 12-14 minutes..
- Let them sit on the baking pan for 2 minutes before removing to cooling rack..
A simple step of melting and browning the butter on a stove will transform your chocolate chip cookies. It is a game-changing trick to create toffee-flavored, rich buttery cookies by just elevating one ingredient. Chewy chocolate chip cookies with crisp edges, a rich, buttery, toffee-like flavor, big chocolate chunks, and a sprinkle of sea salt. Looking for something a bit faster and less labor-intensive? Try these quick and easy chocolate chip cookies , instead.