Browned butter chocolate chip cookies

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"The BEST chewy, crunchy, nutty, gooey browned butter chocolate chip cookies"
-- @niemich

Recipe Description

Easy recipe for browned butter chocolate chip cookies with 3 different types of chocolate for the perfectly balanced flavor.
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  • Recipe Card
Prep time: 15mins
Cook time: 12mins
Serves or Makes: 20

Recipe Card

ingredients

  • 280 grams Flour
  • 200 grams Brown sugar
  • 50 grams White sugar
  • 30 grams Milk
  • 170 grams Browned butter
  • 1 tsp Vanilla
  • 50 grams Eggs
  • 20 grams Egg yolk
  • 75 grams Dark chocolate chips 80%
  • 75 grams Milk chocolate, chunks
  • 50 grams Dark chocolate, chunks 80%
  • 5 grams Baking powder
  • 5 grams Baking soda
  • 5 grams Cornstarch
  • 2 grams Salt

Method

  • Step 1

    Preheat the oven to 170°C 1. Start by browning your butter. In a medium pot place the butter and melt it on medium heat stirring constantly until the butter turns a golden brown caramelized color. Remove from the heat and pour into a heat proof bowl and let it cool down. 2. In the bowl of your standing mixer add the sugars, salt, vanilla and the cooled browned butter. Mix it on slow speed with the paddle attachment and little by little add the egg and the egg yolk (Make sure the browned butter isn’t too hot otherwise it will curdle the eggs!) mix until well incorporated and scrape down the sides. Add the milk and mix well. 3. Mix the dry ingredients together and give it a whisk to evenly incorporate the baking soda, powder and cornstarch. Add the dry ingredients into the wet ingredients in 2-3 batches mixing well after each addition and scraping down the sides. 4. Lastly add the chocolate chips and chocolate chunks and mix until just incorporated. You don’t want to overmix at this stage so only mix until the chocolate is incorporated.

  • Step 2

    5. With an ice-cream scooper scoop about 45g pieces onto a baking tray lined with baking paper. Keep a few cm distance between each cookie as they will spread out during baking. Place 2-3 pieces of dark “Noir” chocolate chunks onto each cookie before baking. 6. Bake at 170°C for about 10-12 minutes until slightly gold brown on the edges. After baking use a round cookie cutter slightly larger than the cookies and circle around the freshly baked cookies to create a perfectly round cookie. Immediately sprinkle with Maldon sea salt and let cool down. Store in an airtight container for up to 2 days or freeze the cookies for up to 2 months.

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