My Chocolate Chip Cookies – Brown Butter Edition
Okay it took me a while to actually want to do this, just because my original chocolate chip cookie recipe is already so good I HATE to mess with it. BUT in honor of my blogs name, and in a feeble attempt to improve something that is already near perfect, we tried it. This is literally a duplication of my cookie recipe, just adding one step, browning the butter.
Why brown the butter you ask? Well, it adds a rich, nutty almost caramel flavor, slightly reduces the moisture content (because water cooks off), AND results in a softer chewier center, while keeping the crispy edges. Also, because it’s just fun.
I am so NOT a baker, and that’s why this is now only 1 of 2 dessert recipes on my blog. Lol at them both being chocolate chip cookies. But, I will say the only reason I have even posted these recipes is because they are so good, I can’t not share. Also, they must be fool proof because I am a terrible baker, yet somehow these turn out perfect every time.
So how do you make brown butter?
It’s really easy, just make sure to watch it so it doesn’t burn. Add your two sticks of butter to a saucepan over medium heat. Let it melt, watch it get foamy, and watch carefully as it cooks and browns and gets just golden with a slight nutty aroma. You’ll start to see little brown flecks / golden bits, this is normal and good! Pull it off just after seeing this so you don’t burn it. I usually then transfer to a bowl or Tupperware to let it cool.
If you haven’t already discovered the beauty of Kerrygold butter, I strongly suggest trying it. I swear it makes this recipe just that much better. Ever since I tried it, it’s my go to butter in not only my baking, but my cooking too.
Brown Butter Chocolate Chip Cookies
Ingredients
- 3 cups all purpose flour 375 g
- 1/2 tsp salt
- 1 tsp baking soda
- 2 sticks butter (we'll be browning this)
- 1 cup light brown sugar
- 1 cup white sugar
- 2 large eggs
- 2 tsp vanilla
- 2 cups milk chocolate chips
topping
- flaky sea salt
Instructions
- Brown your butter: In a saucepan over medium heat, melt the butter. It will begin to foam and bubble—stir occasionally and watch closely. After a few minutes, the butter will turn golden and develop small brown bits on the bottom with a nutty, toasted aroma. As soon as it reaches an amber color, remove from heat and pour into a bowl (making sure to include all the brown bits). Let cool for 10–15 minutes before using.
- In a mixing bowl combine flour, salt and baking soda, set aside
- In the standing mixer bowl, with paddle attachment, mix in butter, brown sugar and white sugar until light and creamy (about 3-4 minutes)
- Add eggs and vanilla, mix on low until combined
- Slowly add in flour mixture while mixing on low until combined and no dry spots rem
- Add chocolate chips and hand mix in until evenly distrubuted
- Preheat oven to 350℉
- Transfer bowl to the refrigerator for 20 minutes while the oven heats. This step is important to allow for even cooking, and to get that soft chewy center
- Lightly grease your cookie sheet pan or line with parchment paper
- Form cookie dough into like size balls, using a cookie scoop or heaping tablespoon. Aim for golfball size
- Place cookie dough on your baking sheet a couple inches apart, leaving enough room for them to spread out ( i do about 6 cookies per batch )
- Bake for about 11-13 minutes, until the edges are beginning to brown. They will continue to cook a little once removed from the oven
- When you remove the cookie sheet from the oven, lightly tap it on the counter to "deflate" the cookies
- Sprinkle the tops of each cookie with a small about of flaky sea salt for the most perfect and balanced finish and let cool before transferring to a cooling rack