Want to take your chocolate chip cookies to the next level? Brown the Butter! This step takes the tiniest amount of time but gives you big results. The smell of your Browned Butter Chocolate Chip Cookies is to die for!
A Quick Story
My brother-in-law was a bit of an instigator a few months ago. He made a bet with me that I couldn’t whip up a batch of cookies faster than they could be delivered to our house. GAME ON! While he was typing away ordering a batch of his favorite cookies I busted a move in the kitchen… long story short I was able to make bake and eat my cookie before theirs showed up. Well ever since then I have been on a cookie-making bender. I am experimenting with so many different flavors and recipes but I wanted to share this utterly perfect Brown Butter Chocolate Chip Cookie recipe with you first.
When making Browned Butter Chocolate Chip Cookies the first step is, drum roll… brown your butter! Place your butter in a saucepan. Set the heat to medium. Don’t touch it! I know you are going to want to stir it, the less you stir the browner it gets and the faster it will be. The butter will bubble/foam (your instincts are going to be TURN DOWN THE HEAT! Don’t listen to them!) The bubbles will dissipate, you will be able to see how brown the butter is. From here you get to decide on how browned you want it. I like mine pretty dark. When you have the color of your butter to your liking transfer it to your mixing bowl. If you are using a standard mixer I pour it directly into the bowl that attaches to my mixer. Let it cool completely.
I am becoming a bit of a salt weirdo. I use a wide variety of salts when cooking and baking. When it comes to making cookies I use Fleur de Sel Salt. It gives your cookies the perfect salty-sweet that leaves you wanting more. Fleur de Sel holds its crystal shape even after being bakes and gives you a burst of flavor. Normally Fleur de Sel is meant for garnishing but I’ve gone rogue and insist you swap this out in your cookie recipes!
I recommend using a variety of chocolate chips. It changes the look of your cookies giving them the look of a professional! I use a mix of mini, regular and large baking chips. If you only have one type you can chop a few up to give you a variety of sizes. For this recipe, I use one cup total. I save the large ones to place on top. This way I can manipulate the look of my cookies. You of course can throw them all in while mixing and call it good.
Click HERE for more tips and tricks when it comes to baking cookies!
Browned Butter Chocolate Chip Cookie
- Standard Mixer or Mixing bowl
- 1 stick butter (8oz)
- 3/4 cup sugar
- 1 tbsp brown sugar
- 2 tsp vanilla
- 1 egg
- 1 cup AP Flour
- 1/2 cup Cake Flour
- 1/2 tsp baking soda
- 1 tsp fleur de sel salt
- 1 cup mixed sizes chocolate chips
- sea salt (for garnishing (optional) )
Measure out all ingredients (trust me it will make everything easier)
Brown the butter. See above for step-by-step. Let cool completeley.
In a standard mixer; add butter, sugar, brown sugar, egg, and vanilla. Using a paddle attachment mix on medium-high for 2 minutes. Mix in flour (AP and cake), baking soda, and salt.
Mix in small chocolate chips. Using a cookie scoop, form into balls, place on a cookie sheet. Add larger chocolate chips to the top of mounds by hand. Refrigerate for 30 minutes. (or if your impatient like me bake a few off right away) Freeze the leftovers and bake up to a month later.
When ready to bake, preheat your oven to 350. Bake from chilled or frozen for 15- 20 minutes. Enjoy!
If baking fresh soft dough (not chilled or frozen) bake at 350 for 10-15 minutes.Â