Brown Butter Chocolate Chip Cookies
A regular ice cream scoop is used to bake these Brown Butter Chocolate Chip Cookies into giant cookies! You will love these bakery-style cookies that are thick, soft inside and loaded with gooey chocolate chips.
Servings: 10 Cookies
Ingredients
- 1 cup butter
- 1¼ cups all-purpose flour 150 grams
- 1 cup bread flour 120 grams
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup brown sugar 220 grams
- ¼ cup granulated sugar 50 grams
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1 tablespoon vanilla extract
- 6 ounces dark chocolate rough chopped
- 6 ounces semi-sweet chocolate rough chopped
Instructions
Make the Brown Butter
- Cut the butter into small chunks and place in a medium-sized skillet or saucepan and set over medium heat until melted.
- Stir the butter frequently until the butter foams and turns golden brown, about 5 minutes. Remove from the heat and pour into a large mixing bowl to cool.
Make the Cookie Dough
- In a medium-size bowl, add the flours, baking powder, and the salt, whisking to combine. Set aside.
- Add the sugars to the cooled brown butter and stir until combined.
- Whisk in the egg, egg yolk, and vanilla until well combined. Add the flour mixture and combine. Stir in the chopped chocolate.
- Use a cookie scoop to portion the dough. About 3 tablespoons (1.5 ounces) for standard cookies or ⅓ cup (3.5 ounces) for large cookies. Place the dough balls on a parchment-lined plate or tray, cover with plastic wrap, and refrigerate for 1 hour or up to 24 hours.
To Bake the Cookies:
- Preheat the oven to 375°F and adjust the oven rack to the center position.
- Line a baking sheet with parchment and arrange the dough balls with enough space between them; 4 per tray for large cookies, or 8 for standard size. Keep the remaining dough in the fridge until you're ready for the next batch.
- Transfer the baking sheet to the oven and bake until the edges are golden and the centers look just set. About 12 to 15 minutes for large cookies, or 10 to 12 minutes for standard size. Rotate the pan halfway through baking for even color.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. For crinkly tops, bang the baking sheet on the counter right after it comes out of the oven, the cookies will deflate and ripple at the edges.
Notes
Cut the butter: Slice it into chunks so it melts evenly and browns consistently.
Cool the butter properly: Once it hits the right color, pour it into a bowl. Don’t leave it in the pan or it’ll keep browning.
Choose good chocolate: Chopped baking or bar chocolate melts better and tastes richer than standard chips.
Scoop before chilling: It’s much easier than trying to portion cold dough.
Adjust size as needed: The recipe makes large cookies (about 3.5 ounces). For standard cookies, use a medium scoop (2 tablespoons or 1.5 ounces) or a tablespoon and shorten the bake time.
Keep portions even: If you’re using a tablespoon, make sure all the dough balls are the same size.
Rotate the pan: Turn the baking sheet halfway through for even baking.
Bang for crinkles: As soon as the cookies come out, bang the sheet on the counter, they’ll deflate and ripple.
Freeze the dough: Dough balls keep for 3 months frozen. Bake straight from the freezer with 2 extra minutes.
Nutrition
Serving: 1 serving | Calories: 431kcal | Carbohydrates: 39g | Protein: 4g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 498mg | Fiber: 3g | Sugar: 23g
