Hello friends! Welcome back hope you are well and ready for another delicious recipe. These brown butter chocolate chip cookies are the perfect thing to make this week to satisfy all your cravings. Taken from the baking book 100 Cookies by Sarah Kieffer, this is hands-down one of my favorite recipes to make. Just so good.
Here’s what you’ll need:
- Butter
- Flour
- Brown Sugar
- White Sugar
- Eggs
- Baking Powder
- Baking Soda
- Salt
- Vanilla
- Three different types of chocolate equaling 8oz
- Fleur de Sel
So why Brown Butter?
Who doesn’t love roasty toasty browned butter? It’s a great way to add depth of flavor to pretty much any baked good but cookies are a particular favorite. This recipe calls for one and a half cups of unsalted butter and its critical that you allow it to brown slowly in a sauce pan. I’ve been using my dansk butter warmer to do the job, but any smallish pan will do.
You can leave it alone as it melts but you will want to pay attention as the hissing noise of the water cooking off fades. We want browned butter not burned butter. All in all it should take about 10 minutes for your butter to be dark golden in color with brown bits on the bottom of the pan.
Once you have your browned butter, Sarah has a unique technique for mixing the ingredients that I really like:
- Take the browned butter and put it in the bowl of your stand mixer and mix with the two sugars
- Add egg & egg yolk and mix to combine (about 45 seconds) until its smooth and glossy
- Turn off the mixer and allow to rest for 2-3 minutes
- Next, whisk again for another 45 seconds
- This method allows the sugars to dissolve in the brown butter and creates a smooth texture for the base of the cookies.
Let’s talk Chocolate
The original recipe calls for 8 ounces of bittersweet chocolate but I wanted to mix it up. I added dark chocolate (62%), milk chocolate (40%) and bittersweet chocolate (72%) but you can do you and pick the chocolate that you like! I absolutely recommend adding a bit of dark chocolate though as it complements the brown butter and the sea salt sprinkle at the end.
Bake it real good
Once you’re good with all the mixing and the scooping, you’ll want to keep an eye on them as they bake. Unless you like crunchy cookies that is. Sarah only bakes hers for about 10 minutes and, depending on your oven, your sweet spot may be somewhere between 8-12 minutes. Just keep an eye out and once they are golden around the edges, remove them and allow them to cool on the pan for at least 10 minutes. This will allow them to finish baking and set on the bottom.
And ta-da! The perfect brown butter chocolate chip cookies. I hope you enjoy them as much as I do and make them regularly!
Happy Baking!
Xo,
Danielle
Here are some more cookie recipes!
Brown Butter Chocolate Chip Cookies
All of your cravings will be satisfied with these brown butter chocolate chip cookies — easy and delicious, you can make them right now!
Ingredients
- 2 Cups All Purpose Flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 12 tbsp 1 ½ sticks of Unsalted butter
- ¾ Cup granulated sugar
- ¾ Cup brown sugar
- 1 tbsp vanilla extract
- 1 large egg plus 1 egg yolk
- 8 oz chocolate – try a mix of milk semi sweet & bittersweet
- Fleur de Sel for finishing
Instructions
- Preheat your oven to 350 deg F and line two cookie sheet pans with parchment paper
- In a small bowl, whisk the flour, baking powder, baking soda and salt together and set aside.
- In a small sauce pan, heat the butter until it is melted and foaming. Continue to cook on medium heat until butter is golden and brown bits are on the bottom of the pan.
- When butter is browned, place in the bowl of a stand mixer and add both sugars. Mix until combined. Add the vanilla and egg/egg yolk. Mix for 45 seconds or until smooth and silky. Allow mixture to stand for 2-3 minutes.
- Turn on mixer again and mix for another 45 seconds. Add flour mixture and mix just to combine.
- Using a spatula, or your hands, fold in chocolate chunks.
- The dough will be very shiny and thick. Scoop dough on to parchment lined pans using a 1.5 ounce scoop. Press additional chocolate on top as desired (creates the chocolate pools on top)
- Bake for 8-12 minutes, checking frequently to ensure even browning. Once cookies are just brown on the outside, remove from oven and allow to cool on the pans for 10 minutes. Sprinkle with sea salt if desired while still warm. Remove to cooling racks and cool completely.
- To store: Keep in airtight containers for up to 3 days.
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