Brown Butter Chocolate Chip Cookies

Rich, buttery, and chocolatey, with a little something extra.

RECIPE

10/17/20261 min read

Brown Butter Chocolate Chip Cookies

Rich, buttery, and chocolatey, with a little something extra.

The Story

Cookies are my favorite desserts. They are so diverse and convenient. They can be small, large, soft, crunchy, sandwiched with frosting or ice cream. So yeah, pretty much, they are my favorite!

Ingredients:

Unsalted butter, browned - 53 g

Sugar - 100 g (½ cup)

Egg - 50 g (1 whole egg)

Vanilla extract - 10 mL (2 tsp)

Coffee - 1 tsp

Bread flour - 109 g (¾ cup)

Baking soda - ½ teaspoon

Salt - 1 pinch

Chocolate chips - 89 g (½ cup)

Yields: 13.40 oz of dough

Cookie Size: 3oz

Cookie Count: 5.40 Cookies

Equipment:

  • Oven

  • Kitchen scale or measuring cups and spoons

  • Mixing bowl for wet ingredients

  • Mixing bowl for dry ingredients

  • Whisk

  • Baking sheet

Step-by-Step Directions:

Prepare the Brown Butter

  1. Place the unsalted butter in a pot over low heat.

  2. Allow the butter to melt and brown slowly until it reaches a golden color.

  3. Remove the pot from the heat.

  4. Allow the butter to cool in the pot for 30 minutes.

Combine the Wet Ingredients

  1. Keeping the browned butter in the pot, add the sugar and lightly whisk to combine.

  2. Add the egg and lightly whisk until incorporated.

  3. Add the vanilla extract and coffee, then mix to combine.

Combine the Dry Ingredients

  1. In a separate bowl, combine the bread flour, salt, and baking soda.

  2. Whisk the dry ingredients together until evenly distributed.

Prepare the Cookie Dough

  1. Add half of the dry ingredients to the wet ingredients.

  2. Gently fold the dry ingredients into the wet mixture.

  3. Add the remaining dry ingredients and fold until incorporated.

  4. Cover the dough and refrigerate for 30 minutes.

Bake the Cookies

  1. Preheat the oven to 350°F.

  2. Portion the chilled dough into 3-ounce cookies.

  3. Place the cookies on a baking sheet.

  4. Bake for 12 minutes.

Storage

  • Bake the same day: Refrigerate the dough for at least 30 minutes before baking.

  • Refrigerate: Keep the covered dough refrigerated and bake later the same day.

  • Freeze: Freeze the dough for up to 6 months.

Enjoy the cookies and share them with your loved ones :)

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