Brown Butter Chocolate Chip Cookies
Butter cooked down to a deep gold before it ever meets the sugar, then a long chill in the fridge. That browning is where the flavour comes from, and it is worth every one of the ten minutes at the stove.
- Chill
- 1–2 hr
- Bake
- 9–11 min
- Total
- 2 hr 30 min
- Pan
- 2 baking sheets
Ingredients
Method
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First make brown butter: place butter in a small saucepan over medium heat and stir until completely melted. Allow butter to come to a boil and then continue to cook while stirring occasionally while it bubbles and crackles as the moisture boils off. Keep cooking with frequent stirring until it reaches a deep golden colour. It will progress from golden yellow to tan and finally, brown. The crackling noises will fade, the bubbles will subside and a dense foam will form at the surface as the last bit of water squeezes out. Stir constantly until you see brown flecks come up through the foam. This whole process takes around 8-10 minutes.
150 g salted butter -
Immediately pour it into a large mixing bowl, then place it in the freezer for about 10 minutes until cool and thick. It should be cool enough that it is opaque and firm, but not hard. If you freeze it for too long, just leave it at room temperature for 10-20 minutes until it softens up.
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In a medium bowl, whisk together flour, baking soda and salt.
250 g all-purpose flour ¾ teaspoon baking soda ¼ teaspoon salt -
Beat butter with both sugars and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed for 2 minutes until creamy, lightened and a bit fluffy. Scrape down the sides and bottom of the bowl halfway through mixing. Beat in egg until well incorporated and creamy. Beat in milk.
165 g dark brown sugar 100 g granulated sugar 5 ml vanilla extract 1 large egg 15 ml milk -
Add flour mixture and mix on low just until mostly combined, then mix in chocolate chunks and nuts (if you’re using them).
200 g dark chocolate chips -
Refrigerate the dough for 1-2 hours.
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Preheat your oven to 350°F (175°C). Line 2 large baking sheets with parchment paper.
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Roll 2 tablespoons of cookie dough into balls and place them onto prepared baking sheets, spacing them 2 inches apart. Flatten them slightly with the palm of your hand and bake for 9-11 minutes until golden around the edges.
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Let cookies cool on baking sheet for 2 minutes before carefully transferring to a wire rack to finish cooling.
