Brown Butter Chocolate Chip Cookies

This brown butter chocolate chip cookie is so close to my heart, that originally when we opened the coffee shop, I kept the recipe on a locked iPad so that none of our new employees that had not proven their loyalty could see it.

I spent months developing this recipe, testing every single aspect in the recipe to achieve the exact flavour profile and texture that I was looking for. I even tested smoking the butter which was surprisingly good, but not for your coffee shops “regular” chocolate chip cookie

As a more experienced baker though now, it probably wouldn’t take me as long to develop a recipe and this recipe really is my base for many other recipes including my Cheesecake Cookie Sandwiches and so, here it is!

About the Cookie

• Rich and Decadent Flavor: This cookie is all about indulgence. The brown butter lends a nutty richness that takes the classic chocolate chip cookie to a whole new level of deliciousness.
• Perfectly Balanced Texture: With a crispy edge and a chewy center, these cookies strike the ideal balance. Each bite is a delightful combination of soft and crunchy textures that will keep you coming back for more.
• Versatile Recipe: While amazing on its own, this cookie also serves as the perfect base for all sorts of creative variations. From adding nuts or dried fruit to sandwiching ice cream between two cookies, the possibilities are endless.
• Simple Ingredients, Big Flavor: Despite its gourmet taste, this cookie recipe is surprisingly simple. With just a handful of ingredients, including high-quality chocolate chips, you can whip up a batch of these cookies in no time.
• Freezer-Friendly: Don’t want to bake them all at once? No problem! The dough can be frozen for up to 3 months, allowing you to have freshly baked cookies on demand. Whether you want to save some for later or just have the option to bake a few at a time, this freezer-friendly feature adds extra convenience to an already irresistible recipe.

Brown Butter Chocolate Chip Cookies

Servings: 0

Print Recipe

Ingredients

Bowl 1 – Dry ingredients

• 1 1/2 Cups flour 202 g
• 1 TBSP corn starch
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt

Bowl 2 – Butter and Sugar

• 2/3 cup butter 151 g
• 1/4 cup white sugar 50g
• 1 cup brown sugar packed (230g)

Bowl 3 – Eggs and Flavour

• 1 TBSP vanilla
• 1 egg
• 1 egg yolk

Bowl 4 – Add Ins

• 1 cup chocolate chips 1 bag or 1/2 a bag of dark chocolate ad 1/2 bag of milk chocolate

Instructions

Brown the Butter

• Put your butter into a small saucepan on low hear (2-4). Let the butter simmer, stirring every minute or two (set a timer if you need the reminder) until the butter starts to turn a deeper caramel colour. Transfer immediately to a bowl.
  2/3 cup butter

Modified Mise En Place- while the butter is simmering, you can begin to measure out your ingredients into the bowls

• Bowl 1 (Dry)
  1 1/2 Cups flour, 1 TBSP corn starch, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt
• Bowl 2
  1/4 cup white sugar, 1 cup brown sugar
• Bowl 3
  1 TBSP vanilla, 1 egg, 1 egg yolk
• Bowl 4
  1 cup chocolate chips

Prepare the Dough

• Mix the Butter and Sugar: Add your butter to the bowl with your sugars (Bowl 2) once it is done browning and mix well. You can add it to the sugars while the butter is still hot. If you are using a mixer, you can use Medium Speed to mix until combined
• Add Bowl 3: Once the butter and sugar is no longer hot to the touch, add the eggs and vanilla. Mix only until you can no longer see egg yolks. If you are using a mixer, use low speed.
• Add Bowl 1 (Dry ingredients): Add about half of your flour mixture to the wet ingredients and mix until it is halfway incorporated. Then add the rest of the flour, and mix until almost combined. You should still be able to see small streaks of flour.
• Add Chocolate Chips: Add in chocolate chips to your dough and mix until combined
• Chill Dough: Cover the dough and chill in the refrigerator for a minimum of 1 hour.
• Scoop the Dough: Create balls of dough that are approximately 1/4 cup in size
• Freeze Dough for 1 hour: If desired, you can also freeze for up to one month to have freshly baked cookies on demand

BAKE COOKIES

• Preheat oven to 350°F (175°C).
• . On a pan lined with parchment, place your cookie dough balls. Space the cookies out with a generous amount of space between them. Bake at 350°F (175°C) for 13 minutes or until the edges are golden brown. Allow to cool before serving.