Brown Butter Chocolate Chip Cookies marry the timeless appeal of chocolate chip cookies with the elevated, toasty essence of brown butter. The process of browning the butter imparts a nutty aroma and flavor, adding depth and richness that transforms the quintessential cookie into something exceptionally indulgent. The butter, when melted and cooked until it becomes golden brown, is combined with sugars, creating a caramel-like undertone that resonates through each bite. Paired with the bittersweet notes of chopped dark chocolate, these cookies provide a harmonious balance of sweet, savory, and slightly salty, each bite more enchanting than the last. Whether you’re a veteran baker or a novice in the kitchen, the allure of brown butter promises a cookie experience you won’t forget.
Ingredients for Brown Butter Chocolate Chip Cookies
List of Ingredients with Measurements
- 150g unsalted butter (cold from the fridge is fine)
- 100g light or dark brown sugar
- 60g granulated sugar
- 1 large egg
- ½ tsp vanilla bean paste or vanilla extract
- 150g all-purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- 3g (1 tsp) salt
- 220g dark chocolate, chopped
- Approx. 150g additional dark chocolate for the tops (optional)
- Flaky sea salt for sprinkling
Optional Ingredient Substitutions
- Butter: While unsalted butter is recommended, salted butter can be used if you adjust the added salt in the recipe.
- Sugar: If you’re out of brown sugar, an equal amount of granulated sugar with a tablespoon of molasses can serve as a substitute.
- Vanilla Paste: Vanilla extract is interchangeable with paste, though the paste offers a more intense flavor.
- Chocolate: Milk chocolate or semi-sweet chocolate can substitute dark chocolate according to taste preference.
How to Make Brown Butter Chocolate Chip Cookies Directions
Step 1: Preparing the Brown Butter
Start by preheating your oven to 350°F (180°C) and line two baking sheets with parchment paper. Place the 150g of unsalted butter into a medium saucepan over medium heat. Allow the butter to melt completely and then continue cooking it. It will soon begin to foam. At this stage, gently swirl the pan and frequently stir with a whisk. Your goal is to allow the milk solids in the butter to toast to a golden brown hue, releasing a nutty aroma—this usually takes around 3-4 minutes. Once achieved, carefully weigh out 110g of this brown butter into a medium bowl and let it cool for approximately 15-20 minutes.
Step 2: Mixing the Wet Ingredients
To the cooled brown butter, add 100g of light or dark brown sugar and 60g of granulated sugar. Mix until they are well-combined. Add one large egg to the mixture and whisk vigorously for 1-2 minutes until it lightens in color and thickens. Using an electric mixer can make this step more efficient. Afterward, add ½ tsp of vanilla bean paste or extract, stirring well to incorporate.
Step 3: Incorporating Dry Ingredients
In a separate bowl, combine 150g of all-purpose flour, ¼ tsp of baking powder, ¼ tsp of baking soda, and 3g (or 1 tsp) of salt. Gently fold these dry ingredients into your wet mixture using a rubber spatula. Be careful not to overmix; stop when there are a few visible streaks of flour remaining—this ensures the dough stays tender.
Step 4: Adding Chocolate and Baking
Introduce 220g of chopped dark chocolate into the dough, folding it in until evenly distributed. Using a 2-tablespoon cookie scoop, portion out the dough into 6 cookies, roughly 55g per scoop, onto the prepared baking sheet. For an extra chocolatey touch, press additional chocolate pieces onto the tops of each dough ball if desired. Arrange the cookies evenly and lightly cover the remaining dough with plastic wrap. Bake for 11-13 minutes, until the edges are set but the centers remain soft. For a whisky touch, once removed from the oven, bang the cookie sheet on the counter to encourage deflation. Finish with a sprinkle of flaky sea salt.
How to Serve Brown Butter Chocolate Chip Cookies
Best Ways to Serve Brown Butter Chocolate Chip Cookies
Serving Brown Butter Chocolate Chip Cookies is both an art and a pleasure. Fresh from the oven, they exude warmth and a melty chocolate goodness that is undeniably appealing. For the full flavor experience, serve them slightly cooled—just warm enough that the chocolate is still soft, but cooled enough that the flavors have settled.
Serving Suggestions or Pairings
These cookies pair wonderfully with a glass of cold milk, balancing the rich flavors with creamy simplicity. For adults, consider serving alongside a small glass of bourbon or whiskey. The spirit’s smoky notes complement the nutty, caramel-like flavors of the browned butter, heightening the tasting experience.
How to Store Brown Butter Chocolate Chip Cookies
Proper Storage Methods
To keep your Brown Butter Chocolate Chip Cookies tasting fresh, store them in an airtight container at room temperature. They should stay soft and delicious for up to three days. Line the container with parchment paper to prevent sticking and stacking layers if needed.
Tips for Reheating or Freezing
Should you find yourself with leftover dough or baked cookies, fret not. The dough can be frozen in scooped portions on a baking sheet, later transferred to a freezer bag. To bake from frozen, add an additional 2-3 minutes to the cook time. Baked cookies can also be frozen and thawed at room temperature when needed, or reheated gently in a microwave or warm oven to refresh their softness.
Tips to Make Brown Butter Chocolate Chip Cookies
Common Mistakes to Avoid
When making these cookies, it’s essential to keep a keen eye during the butter browning process. Cooking the butter beyond golden brown will lead to burnt fats, giving the cookies an undesirable bitterness. Also, avoid overmixing the dough once the dry ingredients are incorporated—doing so can produce a tough, dense texture.
Helpful Tips for Better Results
For the most consistent results, ensure ingredients are at the right temperature and accurately weighed, particularly considering the importance of 110g of brown butter. Using a cookie scoop will help maintain uniform size, ensuring each cookie bakes evenly. After baking, allow cookies to cool on the baking sheet for a few minutes to set before transferring to a wire rack—this assures a perfect balance between chewy centers and crisp edges.
Variation of Brown Butter Chocolate Chip Cookies
Suggested Variations or Twists on the Recipe
For adventurous palates, adding nuts such as pecans or walnuts offers an extra layer of texture and flavor, complementing the brown butter’s nuttiness. Alternatively, try incorporating spices like cinnamon or a hint of chili powder for a distinctive twist.
Adjustments for Dietary Preferences
For those seeking gluten-free options, a 1:1 gluten-free flour blend can be swapped in for all-purpose flour. To make the cookies more diet-friendly, consider using coconut sugar as a substitute for brown sugar, offering a lower-glycemic option with its unique caramel flavor.
FAQs
What Can I Do If the Dish Isn’t Turning Out Right?
If your cookies are spreading too much, check that your butter wasn’t overly warm when integrated with the sugar. Also, ensure that your baking sheet remains cool between batches. For underbaked centers, increasing the baking time by a couple of minutes can help, but keep an eye on them to prevent overbaking.
Can I Make This Ahead of Time?
Absolutely! The dough can be made in advance and refrigerated for up to two days or frozen for up to three months. This allows the flavors to meld and mature, often resulting in even more flavorful cookies when baked.
What Can I Substitute for Ingredients?
In place of dark chocolate, feel free to experiment with white chocolate, milk chocolate, or even a mix of various types of chocolate to your preference. If you need to replace egg due to dietary restrictions, a flaxseed meal or chia seed mixed with water can serve as a vegan alternative.
