Brown Butter Chocolate Chip Cookies

Whether its winter or summer, you can never go wrong with a good cookie, and these delicious treats are becoming a staple in our household. What’s even better is that they freeze easily and taste just as fresh once baked.

The market is my inspiration for this recipe. I never had a browned butter cookie until last year, and honestly, I don’t know why I waited so long to try it. They are absolutely amazing. My only concern was that the price for the four cookies alone in the freezer section was the price for the ingredients themselves, and I would rather make almost 12 times the amount for the same value.

And you can’t beat homemade.

The first time I made these cookies, I happen to have a bar of intense dark chocolate waiting to be used in my pantry and it provided a great bittersweet taste to the batter. It was so delicious but it’s not something I always have on hand, unlike chocolate chips. So whatever chocolate you have available, use it!

These cookies are also freezer friendly. Simply pre-roll the dough and flash freeze them for 20 minutes before placing in a freezer bag. That can be frozen for up to 6 months. Then when you are ready to bake some, there is no need to defrost. Just place in the oven and bake.

Brown Butter Chocolate Chip Cookies

thedishnextdoor

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3 hours hrs 30 minutes mins

Total Time 3 hours hrs 30 minutes mins

Course Dessert

Ingredients

  

• 2 1/4 cup (280 grams) Bread or Whole Wheat flour, sifted (You can also use All-Purpose flour)
• 1 tsp. baking soda
• 2 tsp. cornstarch
• 3/4 cup (170 grams) unsalted butter
• 3/4 cup (150 grams) packed light brown sugar
• 1/2 cup (100 grams) granulated sugar
• 1 large egg + 1 egg yolk
• 2 tsp. vanilla
• 1/2 tsp. sea salt
• 1 tsp. instant espresso (optional)
• 1 cup dark chocolate chips (or more if preferred)

Instructions

 

• In a small saucepan over medium heat, add in the butter and melt. It will crackle and sizzle but continue to cook, stirring occasionally, about 10 minutes. The popping will quiet and the butter will begin to turn a light/auburn color and bit will form at the bottom. Remove from the heat once the color darkens more and transfer to a large bowl. Allow to cool for 5 minutes.
• Add in the brown sugar and granulated sugar. Whisk to combine until there are no lumps.
• Whisk in the egg and egg yolk one at a time and then the vanilla.
• With a spatula or spoon, stir in the sifted flour, baking soda, cornstarch, sea salt, and espresso.
• Fold in the chocolate chips until well incorporated. The batter will appear greasy but wet.
• Cover with saran wrap and refrigerate for at least 3 hours.
• Preheat the oven to 325℉ and line a baking sheet with parchment paper.
• Using a cookie scoop or spoon, roll out 2 tablespoon heaping size cookie balls (about 1 oz. worth). Place them 1 inch apart from each other on the baking tray.
• Bake for 10-12 minutes. They may appear slightly under cooked but allow them to rest for 5 minutes out of the oven on the pan to finish baking, Serve once cooled.

Notes

Using a 4-4.5 ounce dark chocolate bar is another great option if wanting to substitute the chocolate chips, such as Hershey, Ghirardelli, Lily’s or Lindt brand.

To freeze: pre-roll the cookie into individual balls, then flash freeze for 20 minutes before placing them into a freezer bag for up to 6 months. There is no need to defrost before baking. Throw them straight into the oven at the same temperature and time!

Keyword baking, chocolate, cookies