Delicious Brown Butter Chocolate Chip Cookie Recipe

I don’t know if you heard about this, but National Chocolate Chip Cookie Day was on Tuesday the 4th of this month. So in honour of that lovely day, I thought I’d share my favourite chocolate chip cookie recipe, which happens to be made with brown butter.


Disclaimer: I don’t know where my family found this recipe, so I’m unable to give credit to the original post. If I ever find it, I will edit it in. Also, this is not an easy, five minute recipe; it’s rather more involved than most cookies, but oh, it’s worth it!


Ingredients:

  • 1¾ cups all-purpose flour

  • ½ teaspoon baking soda

  • 14 tablespoons unsalted butter

  • ¾ cup dark brown sugar, packed

  • ½ cup light brown sugar, packed

  • 1 teaspoon salt

  • 2 teaspoons vanilla extract

  • 1 large egg, plus 1 large yolk

  • 1¼ cups bittersweet chocolate chips (we prefer Ghirardelli)

Preparation:

  • In a bowl, sift together the flour and baking soda.

  • Melt the butter in a saucepan over medium heat until it is nutty and golden brown, 5-6 minutes, stirring frequently. Immediately transfer the brown butter to a bowl as it can burn quickly. Allow to cool for 15 minutes.

  • In the bowl of a stand mixer, add the brown butter, dark brown sugar, light brown sugar, and salt. Using the whisk attachment, mix on low to combine.

  • Add the egg, egg yolk, and vanilla and whisk on high for 30 seconds. Let rest for 3 minutes.

  • Whisk on high again for 30 seconds and let rest for 3 minutes. Repeat one additional time.

  • Remove the bowl from the mixer and using a spatula, fold half of the flour mixture into the wet ingredients. Add the remaining flour and chocolate chips and fold until just combined.

  • Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.

  • When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment paper. Roll 2 tablespoons of dough into a ball and spread out on the baking sheet, leaving plenty of room between cookies as they do spread.

  • Bake for 11-12 minutes until light brown then remove to a wire rack until cooled.

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