Brown Butter Chocolate Chip Cookies Recipe at home

Chewy & Crunchy Brown Butter Chocolate Chip Cookies Recipe

Brown Butter Chocolate Chip Cookies

Chewy, gooey, and crunchy Brown Butter Chocolate Chip Cookies are loaded with flavor and will definitely become your new favorite cookie recipe
  • Yield: 25 large cookies
  • Preparation Time: 15 minutes
  • Cook: 35 minutes

Taste: Ridiculously delicious. I like it when the sweets have a beautiful depth of flavor rather than just being sweet.
Texture: Incredibly chewy and goosey in the middle, crunchy on the edges. Perfection perfection.
Easing: Hiding the butter is an extra step but I enjoy the process and taste a lot. Also, this recipe is simple! It does not require an electric mixer or a 24-hour refrigerant period like my Ultimate Chocolate Chip Cookies.
Surat: Gorgeous, like cookies from the new local bakery.
Pros: Amazing cookie recipe.
Cons: None!

Will I recreate it? Absolutely yes

Somehow, I never get tired of cookies. No matter how many hundreds, perhaps even thousands, I still regularly crave the rest of my life. So I am always experimenting and tweaking cookie recipes in the kitchen, especially chocolate chip cookies. Sometimes all I want is an ultra-rich, gooey, and chewy chocolate chunk recipe.

Brown Butter Chocolate Chip Cookies


These Brown Butter Chocolate Chip Cookies are to perfection as they are filled with that rich and nutty brown butter, salty-sweet, butterscotch, and pure chocolate flavors. Chocolate Chunk Cookies can easily become very high and gooey (very good stuff exists!) So I made sure that these were the perfect balance of gooey, chewy, and crunchy.

I have included tons of suggestions below so that your cookies are completely out! The best? No electrical mixer required for these cookies

How to Make Perfect Brown Butter Chocolate Chip Cookies

Brown the butter

Follow the instructions closely to brown the butter. It is super simple, just make sure not to walk away from it. It quickly burns brown.

Do you have to use bread flour?

Bread flour in this recipe helps to make cookies chewy and thick. This is my go-to trick for incredible cookies, so I always have some. No one is free to use all-purpose flour if you only have one, although your cookies may lack some chewing.

Sugar

A high proportion of dark brown sugar makes these cookies moist, spicy, and rich in flavor. I like this. Again if you don't have any hands, you can use light brown sugar, but your cookies will lose a little inadvertently.

Chocolate

This recipe calls for both regular semicolon chocolate chips as well as chocolate baking wafers. I used a guitar brand of semi via chocolate wafers from Target. You can also find these exclusively at Whole Foods, Williams Sonoma or Sur La Table. 

You can also use wafrona brand wafers (they are called "chocolate faves"). They do not hold their shape like chocolate chips. Instead, they turn into little chocolate puddles which are a pleasure to bite. If you can't get them to feel free to use 2 cups of semisweet chocolate chips instead.

Sea ​​salt

This is optional, but you can add a sprinkling of flaky finishing sea salt to the cookies immediately after pulling them out of the oven.

Perfect Brown Butter Chocolate Chip Cookies


Best Culinary Tips…

To ensure baking accuracy I always use the kitchen scale to weigh my ingredients, especially flour and an oven thermometer. Incorrectly measured flour can give rise to cookies that are hard, serpentine, dry, too thick, or just blah. Most ovens are slightly hot or cold, so checking the temperature with an oven thermometer is the best cookies possible.

Flour chilling

It can be a bit annoying to see that in this recipe I ask to chill the dough for a minimum of 24 hours. But trust me, there is a big difference here. During this, both taste and texture improve. Think of it as a marinating time where everything gets better and better !!

Shape

I have found that these are made as the best cookies using OXO's 3 large cookie scoops. It provides the perfect texture: crisp on the edges, slightly gooey in the center, and chewy throughout. If you want to make small cookies, place the dough in 1 1/2 tablespoon balls and reduce the baking time to about 10 minutes.

Carry forward

You can make the dough ahead of time and refrigerate it for 3 days. I like to scoop balls of dough on a small baking sheet and freeze them until solid. Then I transfer the frozen balls into a ziptop bag and store in the freezer. 

Allow the balls to come to room temperature before baking. That way I can bake small batches of fresh cookies whenever I feel like it! See my full post on how to freeze cookie dough and bake it frozen.

Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies

  • Yield: 25 large cookies
  • Preparation Time: 15 minutes 
  • Cook Time: 35 minutes 1-day Chilling 
  • Total Time: 1 day 50 minutes

Chewy, gooey, and crunchy Brown Butter Chocolate Chip Cookies are loaded with flavor and will definitely become your new favorite cookie recipe!
The mixer is not required.

Material needs to make Brown Butter Chocolate Chip Cookies

  • 2 sticks (227 g) unsalted butter
  • 1/2 (100 grams) cup granulated sugar
  • 1/4 cup (250 grams) light brown sugar
  • 1/2 cups (190 g) all-purpose flour
  • 1 cup (127 grams) bread flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 large eggs and 1 egg yolk at room temperature
  • 2 teaspoons vanilla
  • 1 1/2 cups (255 g) chocolate chips semolina
  • 1 cup (140 g) semolina chocolate baking wafers (from Guittard or Valronea)

Guidelines to make Brown Butter Chocolate Chip Cookies

  1. In a small saucepan set over medium heat, melt the butter. Turn the pan occasionally, continuing to cook the butter. It should be foamy with audible cracking and popping noise. Once the cracking stop keeps the pan rotating until the butter develops a nutty aroma and begins to form brown bits on the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl. Add to the sugar, stir, then set aside to cool completely.
  2. In a medium bowl, combine flour, baking soda, baking powder, and salt.
  3. For the brown butter mixture, mix eggs, egg yolk, and vanilla and mix with a rubber spatula. Slowly mix in the flour mixture. Stir in chocolate chips and wafers.
  4. Wrap dough in plastic wrap and refrigerate for at least 24 hours but not more than 72 hours. Allow the dough to sit at room temperature until it becomes soft.
  5. Meanwhile, preheat the oven to 350ºF. Line baking sheets with parchment paper.
  6. Divide the dough into 3-tablespoon-sized balls and leave on a prepared baking sheet, leaving about 3 inches to spread between each piece of dough.
  7. Bake 11 to 13 minutes or until golden brown. Remove and allow to cool completely for 2 minutes before removing the wire rack.
Here its ready your delicious Brown Butter Chocolate Chip Cookies. Enjoy with your friends and family.

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