AMAZING Brown Butter Chocolate Chip Cookies

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This recipe has been requested many times. It came about in my quest to improve my own chocolate chip cookies. After months of searching for inspiration, I came across a recipe from Tasty. I must say, it was very thoughtful but had too many ingredients and steps. So I decided to play with my own combination and ratio of ingredients and finally came up with these AMAZING cookies. The brown butter is nutty but not overpowering. The cookies have a mild crisp on the bottom and a soft, chewy center.  These cookies are large and there's plenty of chocolate to satisfy any chocolate craving!

Watch the full method here. https://youtu.be/Olq1-aBdnGo
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This recipe is dedicated to my older brother who wants to eat cookies for breakfast, lunch, and dinner paired with coffee!
📸 The Recipe Sherpa. 
Inspired by Tasty
Prep Time:    25 mins (+ cooling time in refrigerator)
Bake Time:   13 mins
Makes 16 large cookies
Ingredients - The ingredients are grouped to simplify prepping.
Brown Butter - Cook and cool completely in refrigerator
  • 2 sticks of unsalted butter (1 cup)
  • Cold water - amount TBD based on how much butter has evaporated
Dry Ingredients - Mix and set aside
  • 1¾ cups all purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
Sugars - Mix and and set aside
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
Prep and set aside
  • 2 tsp vanilla extract
  • 1 whole egg + 1 egg yolk
  • 1/2 cup semi sweet chocolate chip (1/4 cup extra for topping the cookies)
  • 5 oz chopped dark chocolate bar
Method
  • Melt butter in a stock pot and stir periodically. Bring to a sizzle. Skim the foam off the top. Stir (scraping the bottom of the pot) until the butter browns (color of brown sugar). Remove from heat immediately. 

  • Pour the butter into a clear, heat proof, measuring cup. You need 1 full cup of this. Due to evaporation, add cold water to the butter to bring it to the 8oz fill line. Set in the fridge to cool COMPLETELY. Once cooled, the end consistency should be like melted ice cream and opaque in color.
  • In separate bowl, mix flour, baking soda and salt. Set aside.
  • In stand mixer, add both sugars. Low mix and drizzle in cooled butter and vanilla. Increase speed and whip until light yellow and fluffy.
  • Add flour mixture. Mix until barely incorporated. Don't over mix. Add all the chocolate and mix again (reserve the 1/4 cup of chips). 
  • Using an Ice Cream Scoop, place balls on parchment lined baking sheet (3 tbs ice cream scoop) Use remaining chips to top sparse areas. 
  • ***Set in the refrigerator for a minimum of 2 hours to chill***
  • Preheat oven to 350° F. Place cold dough on parchment lined baking sheet, 3 inches apart. Bake for 13-15 minutes. Remove and let cool for 10 mins, then transfer the cookies to a wire rack to finish cooling.

Enjoy and Thanks for Visiting!

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