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. Several of my friends have baked them time and time again, only to tell me that they'll never make another chocolate chip cookie recipe simply because this one is the best. The truth is, there is rarely anything better than an ooey, gooey, extra-chocolatey chocolate chip cookie.
Well, until Southern Living steps in.
Recently, our Test Kitchen pros decided to bake up a batch of Brown-Butter Chocolate Chip Cookies, and the editors went wild.
Brown butter chocolate chip cookies are thick, chewy, and unlike any other chocolate chip cookie.
You can cook Ultimate brown butter chocolate chip cookies using 14 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Ultimate brown butter chocolate chip cookies
- Prepare 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).
- You need 1 teaspoon of baking soda.
- Prepare 1 cup (2 sticks) of unsalted butter.
- You need 2-3 tablespoons of cold water.
- Prepare 1 cup of dark brown sugar(I used half of cup).
- You need 1/2 cup of white sugar (I used 1/4 cup).
- You need 2 teaspoons of vanilla extract.
- You need 1 teaspoon of espresso powder.
- Prepare 1 of large egg.
- You need 1/2 cup of semisweet chocolate chips.
- It's 1 of large egg yolk.
- It's 5 ounces of dark chocolate, chopped.
There's as much flavor in one of these brown butter chocolate chip cookies as there is in an entire batch of classic chocolate chip cookies! Are you sick of cookies ye… Brown Butter Chocolate Chip Cookies. I am obsessed with brown butter chocolate chip cookies. A simple step of melting and browning the butter on a stove will transform your chocolate chip cookies.
Ultimate brown butter chocolate chip cookies instructions
- 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..
It is a game-changing trick to create toffee-flavored, rich buttery cookies by just elevating one ingredient. The ratio and type of sugars used, the amount of butter or shortening, and how much flour is stirred in all make a difference. Make jumbo cookies—use a measuring cup or cookie/ice cream scoop to scoop dough. Combine flour, salt and baking soda. Mix into shortening mixture until just blended.