Brown Butter Chocolate Chip cookies!! Need I say more? I will be the first one to tell you, literally anything with brown butter in the recipe is going to be AMAZING! If you haven’t made brown butter, let me tell you why it’s so amazing. Brown butter has this magical nutty aroma that you will not get with just plain melted butter. All you’re doing is cooking the butter just a tiny bit past the melting point then BOOM! Magical.
Everyone loves a homemade chocolate chip cookie. For me it is taking something familiar, evaluating it to a new level that you will enjoy. The brown butter is a nice touch to add a nutty taste, but also its the sprinkle of sea salt. The sweet and salty flavor profile adds the final touch.
Adding brown butter to chocolate chip cookies is a total game changer. It’s like taking a regular boring cookie and giving it more of a sophisticated taste. Finish it off with a sprinkle of Sea Salt, then there you have it. You will not go back to eating a boring chocolate chip cookie again.
In this recipe you will notice that it is in grams, let me explain…
Working in mass makes it easier to measure, it is also more precise. Rather than working in volume. I chose to keep this recipe in grams because the end results. This Cookie is SOOO worth pulling out a scale to get an accurate measurement.
Ingredients Needed
- Brown Butter
- Sugar
- Brown Sugar
- Salt
- Room Temperature
- Vanilla Extract
- All-purpose flour
- Baking soda
- Bakers Semi Sweet 56% Cocoa Chocolate Bar Roughly Chopped
- Sprinkle of Sea Salt
Helpful Tip
- Chill your dough for at least 1 hour in the refrigerator, or up to 24 hours. Very important to not skip this step, The dough needs to chill in order to be perfect.
Brown Butter Chocolate Chip Cookies
Ingredients
- 160 grams Brown Butter
- 100 grams Sugar
- 150 grams Brown Sugar
- 1 tsp Salt
- 1 egg Room Temperature
- 1 tsp Vanilla Extract
- 150 grams all-purpose flour
- ½ tsp Baking soda
- 230 grams Bakers Semi Sweet 56% Cocoa Chocolate Bar Roughly Chopped
- Sprinkle of Sea Salt
Instructions
- Step one,Brown the butter, place the butter into a large saucepan and place over medium heat. The butter will start to melt then eventually start to form, After a few minutes your butter will change into a golden amber color. Once you notice the color change and the nutty aroma, remove from heat. Transfer into medium bowl to prevent the butter from burning. Set aside to let cool or until cool to touch.
- Step Two, With a whisk, mix the brown butter and sugars until well combined, Beat in the egg, and vanilla until combine
- Step Three,In a separate large bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and whisk until combined. Fold in chocolate chunks until its incorporated into the dough.Chill your dough for at least 1 hour in the refrigerator, or up to 24 hours. Very important to not skip this step, The dough needs to chill in order to be perfect.Once dough is chilled, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. You might need to take out the dough and thaw it out a bit before measuring the dough if it is super hard and you did not already roll the cookie dough into balls. This should take about 10 minutes. Once ready to bake, measure 2 generous tablespoons of the dough or use a medium cookie scoop. Place dough balls on cookie sheet, 2 inches apart.Bake the cookies 6 minutes rotate the sheet tray then bake for another 6 minutes 12 minutes in total or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven.