Browned Butter Chocolate Chip Cookies

Name: Browned Butter Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Ingredients: 3/4 cup Brown butter; 1 cup Brown sugar; 1/4 cup Castor sugar; 1 whole Egg; 1 Egg yolk; 1 tbsp Vanilla; 1 1/4 cup Flour; 1/4 cup Corn flour; 1/2 tsp Baking soda; 1/2 tsp Baking powder; Pinch of salt + more for the top; 2 cups Chocolate chunks/chips

Chewy, sweet, salty, crunchy and gooey all in one bite. These are the ONLY brown butter chocolate chip cookies you need.

I must say, I’ve tried many recipes and loved pretty much all of them. However I had to come up with my own version and obviously I am biased towards it but for good reason as they tick all the boxes. Having tasted a variety of versions I feel like I can very candidly say these cookies hit the spot right.

The truth and trick to these cookies is:

Browning the butter well
Not over baking them
Letting them cool a little before handling

If you take care of these 3 points while making the cookies they will not disappoint you. Trust me. The recipe starts righteously with a good amount of butter that needs to be browned.

How to Brown butter?

Now growing butter basically begins very innocently by melting the butter in a sauté pan over medium heat. It will turn form solid to liquid gold. This goal will start bubbling up and get foamy. This foam will start to disappear and you will see the golden color turn light brown and very quickly turn dark brown. After this it will burn.

So how do you know the butter is browned enough?

As the butter starts browning it will not only change color but the aroma will get stronger and nuttier. You will see steam coming out of the state pan as the fat is reaching a smoking point. We want to take it off the heat just before it reaches smoking point. Once it has passed smoking point its burnt and you really cannot do anything with it. Once the butter is brown, you will see some dark bits settling to the bottom of the pan as it cools down. Do not strain this out, its all the flavor we need.

Once the butter is cooled, we add our sugars and beat until creamy and combined. Add the egg and egg yolk, mix again. This doesn’t need to be beaten into submission as it is no supposed to rise like a cake, or be fluffy. Add the dry ingredients and it is safe to say you must, absolutely must, measure out your ingredients before you start or else the cookie dough would be too dry or too wet and either of them won’t do good for your cookies.

Chocolate chips or Chocolate chunks?

Okay, we have to address this. The recipe is called chocolate chip cookies but hear me out, if you are after puddles/chocolate pools in your cookies then chunks is the way to go. If not then you can go with chocolate chips. They are both delicious and many times I use a combination of both but when I want puddle factor, I go for chocolate chunks all the way. Now you can increase the amount if you like. I like keeping a few pieces aside and once the cookie dough has been scooped on the baking tray, top each one with a nice chocolate chunk – as this melts it will give you a liquid chocolate puddle.

I like to rest the dough for half an hour at least. You don’t have to but make a note, if you bake them straight away the cookies will spread a little more. If you bake the dough chilled it will hold its shape a little better. Either way they will be delicious. They will spread while baking and that’s why I like to bake 4-6 cookies per tray.

They bake up in 10 mins as long as you preheated the oven at 180℃. However you can bake them for up to 11-12 mins but nothing longer than that. We are essentially underbaking the cookies as once they come out of the oven, they will continue to bake in their residual internal heat and the heat of the pan. Let them cool in the tray for a few minutes before using a spatula to transfer them to a wire rack. Sprinkle with some sea salt on the top.

Substitutes:

Flour –

I’ve used all purpose flour here you can use cake flour as well. To make these gluten free use gluten free flour mix. I like using Bobs red mill gluten free flour mix.

Corn flour –

These keep the cookies soft and chewy so don’t skip it.

Eggs –

This recipe calls for a whole egg and egg yolk. Don’t try to be smarted and skip the egg yolk, it is essential.

Butter –

I’ve used salted butter as I think it is delicious but you could use unsalted as well.

Sugar –

The cookies need the fudge from brown sugar and crunch from white sugar. Chocolate –

I love dark chocolate you can use any you have but I would prefer Lindt for home bakers.

Storing these Browned butter chocolate chip cookies

The cookie dough can be portioned with a cookie scoop and transfer to zip lock bags, placed in the freezer for up to 1 month. When ready to bake, let them thaw at room temperature for a couple of hours before baking as suggested.

You can make the cookie dough the night before and let it sit in the fridge covered over night before scooping and baking the next day.

Once the cookies are baked, they keep well at room temperature for up to a week in an air tight container.

Now that we have covered how to make these cookies you can have a look at the recipe video here but let’s get baking.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking. Now that we have covered how to make these Brown butter chocolate chip cookies let us get to it. Happy Baking Ninjas!