Brown Butter Chocolate Chip Cookie
Serves
7
Total Time
8hrs 45mins
Calories
696
Brown Butter Chocolate Chip Cookies - After you make this, you will never make another recipe again.
- Unsalted butter225 gbrowned
- Semisweet chocolate225 gcoarsely chopped
- All purpose flour280 g
- Baking soda3 g
- Kosher salt4 g
- Granulated sugar120 g
- Egg2
- Vanilla extract10 ml
- Brown sugar160 g
Ingredients
- 1. Whisk together flour, baking soda, and salt in a large bowl
- 2. Place granulated sugar, eggs, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment
- 3. Whisk on medium-high speed until mixture is pale brownish-yellow and falls off the whisk in thick ribbons when lifted, about 5 minutes
- 4. Fit paddle attachment onto mixer. Add brown sugar and cooled brown butter to egg mixture in stand mixer
- 5. Mix on medium speed to combine, about 15 seconds
- 6. Add flour mixture and mix on low speed until just barely combined, with some dry flour still remaining, about 15 seconds
- 7. Add chocolate and mix on low speed until dough comes together, about 15 seconds longer
- 8. Transfer to an airtight container and refrigerate dough at least overnight and up to 3 days
- 9. When ready to bake, adjust oven racks to upper- and lower-middle positions and preheat oven to 325°F (160°C)
- 10. Using a 1-ounce ice cream scoop or a spoon, place scoops of cookie dough onto a nonstick or parchment-lined baking sheet
- 11. Tear each ball in half to reveal a rougher surface, then stick them back together with the rough sides facing outward
- 12. Transfer to oven and bake until golden brown around edges but still soft, 13 to 16 minutes, rotating pans back to front and top to bottom halfway through baking
- 13. Remove baking sheets from oven. While cookies are still hot, sprinkle very lightly with coarse salt and gently press salt down to embed
- 14. Let cool for 2 minutes, then transfer cookies to a wire rack to cool completely
Method
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