True to my word. I made and ate several recipes of Browned Butter Chocolate Chip Cookies. I also, had to run two extra miles a day and do extra KKB to work off the extra pounds from eating said cookies. I am not complaining, mind you. It was worth it to get this recipe. I am loving this cookie.
It just may be my new favorite Chocolate Chip Cookie, well until my new favorite knocks it off its pedestal. Isn’t that how it is? You love a cookie and then just like that a new one comes along and your old favorite is sitting shotgun to the new fave! I have never been able to say this is my all time favorite of anything. I really enjoy food, I mean all of it!
So, I tried so many different recipes. Some were even bland, I can’t even tell you how that happened. But there I was tasting what should have been a flavor packed cookie and I couldn’t taste any of the flavors I had put in the dough. The dough actually tasted better than the baked cookie. So back to the cookie board again and again. This one hauls in the flavor like a freight train.
So delicately crispy on the outside, tender and moist on the inside. Chocolate in every bite, with a soft subtle salty note to compliment each delectable bite. I was not disillusioned.
This Salted Browned Butter Chocolate Chip Cookie does not disappoint. It was so worth the wait and the weight!! Pun intended!!
Ingredients & Preparation
The Usual Suspects
- 1½ cups all-purpose flour
- 1¼ tsp. salt
- ¾ tsp. baking soda
- ¾ cup unsalted butter, divided
- 1 cup (packed) dark brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 large egg yolks
- 2 tsp. vanilla extract
- 6 oz. ) bittersweet chocolate (60%–70% cacao), coarsely chopped, or semisweet chocolate chips
The Plan
Preheat oven to 375°degrees.
Whisk flour, salt, and baking soda in a small bowl; set aside.
Cook ½ cup (1 stick) butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes.
Transfer butter to a large heatproof bowl and let cool 1 minute.
Cut remaining ¼ cup (½ stick) butter into small pieces and add to brown butter.
Once butter is melted, add both sugars and whisk, breaking up any clumps, until sugar is incorporated, and no lumps remain.
Add egg and egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds.
Whisk in vanilla.
Using rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain, then fold in chocolate (the dough will be soft but should hold its shape once scooped; if it slumps or oozes after being scooped, stir dough back together several times and let rest 5–10 minutes until scoops hold their shape as the flour hydrates).
Using a 1 to 1½-oz. scoop (abt. 3 Tbsp.), portion out 24 balls of dough and divide between 2 parchment-lined rimmed baking sheets.
Bake cookies, until deep golden brown and firm around the edges, 8–10 minutes.
Let cool on baking sheets for about 2 minutes.
Transfer to a wire rack to finish cooling.
Salted Browned Butter Chocolate Chip Cookies
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Loading...Ingredients
- The Usual Suspects
- • 1½ cups all-purpose flour
- • 1¼ tsp. salt
- • ¾ tsp. baking soda
- • ¾ cup unsalted butter, divided
- • 1 cup (packed) dark brown sugar
- • ¼ cup granulated sugar
- • 1 large egg
- • 2 large egg yolks
- • 2 tsp. vanilla extract
- • 6 oz. bittersweet chocolate (60%–70% cacao), coarsely chopped, or semisweet chocolate chips
Instructions
The Plan
Preheat to 375°.
Whisk flour, salt, and baking soda in a small bowl; set aside.
Cook ½ cup butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes.
Transfer butter to a large heatproof bowl and let cool 1 minute.
Cut remaining ¼ cup butter into small pieces and add to brown butter.
Once butter is melted, add both sugars and whisk, breaking up any clumps, until sugar is incorporated, and no lumps remain.
Add egg and egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds.
Whisk in vanilla.
Using rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain, then fold in chocolate (the dough will be soft but should hold its shape once scooped; if it slumps or oozes after being scooped, stir dough back together several times and let rest 5–10 minutes until scoops hold their shape as the flour hydrates).
Using a 1 to 1½-oz. scoop (abt. 3 Tbsp.), portion out 24 balls of dough and divide between 2 parchment-lined rimmed baking sheets.
Bake cookies, rotating sheets if cookies are browning very unevenly (otherwise, just leave them alone), until deep golden brown and firm around the edges, 8–10 minutes.
Let cool on baking sheets for about 2 minutes.
Transfer to a wire rack to finish cooling.
