Brown Butter Chocolate Chip Cookies

• 份量: 16 cookies
• 准备时间: 20 minutes
• 总时间: 1 day 32 minutes

配料

1 cup + 2 tbsp (254g before browning) salted butter; ~213g after browning

1 cup (240g) light brown sugar

1/2 cup (110g) granulated sugar

2 eggs, at room temperature

2 tbsp (30ml) heavy cream, at room temperature (substitution: milk of choice)

2 tsp (8g) vanilla bean paste or extract

2 3/4 cups (340g) all-purpose flour

1 tsp (5g) baking soda

1 tsp (4g) baking powder

1/4 tsp (2g) salt

1 1/2 cups (300g) chocolate chips or chopped chocolate of choice (I used a mixture of semi-sweet chocolate chips with a chopped 70% cocoa dark chocolate bar)

Flaky sea salt, for serving

步骤

Add the butter to a saucepan over medium-high heat. Allow to melt and brown, while stirring continuously (~5-8 minutes). As the butter continues to cook, you’ll notice that it starts to foam up across the surface (after about 2 minutes). Stir frequently to prevent the milk solids from burning. Continue cooking, stirring with a spatula, until the milk solids begin to brown (the brown specks at the bottom of the pan) and the color starts to deepen. Once the brown butter reaches a deep golden amber color and smells nutty, remove from the heat and immediately pour into a large bowl. Set aside to cool slightly (about 15-20 minutes), enough so it doesn’t melt the sugars when added, which will ensure that the cookies don’t spread too much.

Line a baking sheet with parchment paper to use later.

In a separate medium bowl whisk together the flour, baking soda, baking powder, and salt. Set aside.

Once the brown butter has cooled, add both sugars and whisk until well combined.

Add in the eggs and whisk until well combined and the mixture is lighter in color.

Then, add in the heavy cream and vanilla. Whisk until well combined. The mixture should almost appear and smell like caramel at this point.

Add the dry ingredients to the wet, and gently fold with a spatula until just combined.

Add the chocolate chips/chunks, and gently fold until evenly dispersed. Make sure to check the bottom of your bowl for any remaining flour, making sure that it is all fully combined.

Use a large cookie scoop (#20; 3 tbsp) to scoop the dough (pack the dough into the scoop with your hands) out onto the baking sheet, placing the cookies next to each other. Each cookie dough ball should weigh 3oz or between 83-85g.

Cover the baking sheet with plastic wrap and place in the refrigerator to chill for at least 3-4 hours or overnight. I HIGHLY recommend chilling the dough overnight (or up to 48 hours) for the best texture and flavor.

The next day or once ready to bake, preheat the oven to 375F (190C). Line a large baking sheet with parchment paper.

Space the cookies on the baking sheet 2” apart from each other. I did 5 cookies at a time.

Bake at 375F for 12-15 minutes, until the center is slightly puffed up, lightly golden (they should look almost underbaked), and the edges are golden and set. Remove from the oven and if needed, immediately use a bowl or large round cookie cutter to shape into the ‘perfect’ circle. You can press extra chocolate chips or chopped chocolate into them immediately after removing them from the oven to get the melty chocolate on top (I did this). The cookies will continue to bake on the baking sheet while they are cooling, so don’t be afraid to pull them right at the 12 minute mark. If you like your cookies more done, keep them in the oven for 1-2 more minutes. AND if you like your cookies more flat, you can tap the pan on a counter surface right after removing them from the oven to slightly deflate.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.

Serve warm with a sprinkle of flaky sea salt and a cold glass of milk, if desired.

Enjoy!