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  • Writer's pictureNikki Bidun

Ultimate Brown Butter Chocolate Chip Cookies

These cookies are always a winner. They are the bake sale favorite and the always reliable. A batch of these for your team or to keep in the freezer is always worth having!



What makes these cookies good?

- BROWN BUTTER: Browning the milk solids in butter when you are melting it will make your cookies more nutty in flavor and give them that extra warm-and-cozy taste. More info on this in the note

- Cornstarch: I love a chewier, thinner chocolate chip cookie. Adding cornstarch will give them a bite while keeping the center gooey and the edges crispy.

- Chopped Chocolate: Using a chopped chocolate bar will help the chocolate melt more when baking. Chocolate chips are usually meant to keep their shape after baked, so using a chopped bar will give your cookies those puddles of chocolate throughout.

- SALT: I know this sounds weird in a dessert, but these cookies are rich. Adding salt in the dough and on top once baked helps cut through the decadence of these cookies.


Let's talk about brown butter...

This might be something you have heard of before, or it might be totally new, but this is your secret weapon when making cookies. Here is the run-down

What does browning butter add to your cookies?

Butter is mainly milk fat, milk solids and water. When melting your butter, you might notice little curds—milk solids—separate from the emulsion. Browning these solids adds a background nutty and warming flavor to these cookies.

How do you do it?

For this recipe, melting butter over the stove is a must. Add your butter to a small pot over medium heat. Melt completely as usual, swirling the pan frequently. When you start to smell your butter (you will know when it hits you) monitor the pan more closely. You will notice the bottom will be coated in what looks like little brown crumbs. This is good!! Keep browning another 2 minutes and then you're golden ;) How do you enhance brown butter?

The key to taking your cookies up a notch is milk powder. This is another step that sounds weird, but trust me—it makes a difference. Remember when we said browning milk solids adds flavor? Well milk powder is basically pure milk solids. Adding a few teaspoons of this to your melted butter to brown will enhance the nuttiness and warmth of your cookies without altering the ratios in the recipe. A true game changer!


About freezing the cookie dough...

yes, we are freezing the dough in this recipe. I know it sucks to wait but it is essential to the texture of your cookie and will keep them chewy! Freezing them already in ball shape also makes the baking part so much easier, trust me.


 

Dietary Information

This recipe is vegetarian


 

Ultimate Brown Butter Chocolate Chip Cookies

Makes 20 cookies

20 minutes active time

45 minutes passive time



Ingredients

- 1/2 cup butter (1 stick)

- 2 tsp milk powder (optional, see note)

- 1/2 cup white sugar

- 1/2 cup light brown sugar

- 1 large egg

- 1 tsp vanilla paste

- 1 cup + 2 tbsp all purpose flour

- 1/2 tsp baking soda

- 2 tsp cornstarch (see note)

- 1/4 tsp cinnamon

- 1/2 salt, plus more for sprinkling

- 1 cup chopped semi-sweet chocolate, plus extra for topping




Method

  1. Brown the butter: In a small pot add 1 stick butter. Place on the stove over medium heat. Stir in 2 tsp milk powder if using. Melt completely, swirling the pan frequently. After about 3 minutes you will start to smell the butter and notice the bottom of the pan is covered in brown flecks. This is a great sign! Keep the butter on the heat for another 2 minutes, then put in a separate bowl to cool.

  2. Add 1/2 cup white sugar, 1/2 cup light brown sugar and brown butter to a large bowl, or bowl of a stand mixer. Whisk on a medium-low speed until sugar and butter are combined. Whisk in 1 large egg and 1 tsp vanilla extract.

  3. Add in dry ingredients: To the mixing bowl, add 1 cup + 2 tbsp all purpose flour, 1/2 baking soda, 2 tsp cornstarch, 1/4 tsp cinnamon and 1/2 tsp salt. Fold with a spatula until there are no more streaks of flour. If using a stand mixer, use the paddle attachment and make sure not to over-mix. Add in 1 cup chopped chocolate and fold until evenly dispersed.

  4. Line a baking tray with parchment paper. Scoop about 2-tbsp-sized balls of dough onto the tray. If you saved some chopped chocolate for the top, here is where you use it. Press a few squares on to the top of the cookie dough balls. Once all the dough has been used, place in the freezer for AT LEAST 25 minutes. I know waiting is the worst but it will be so worth it. In the meantime, preheat your oven to 350ºF.

  5. When the dough balls have been frozen, line a baking tray with parchment paper. Place the dough balls on the tray leaving about 2 inches between each ball. Bake for 13 minutes until the edges are golden, and the center is *almost* set.

  6. Take cookies out of the oven and sprinkle lightly with a pinch of salt on each cookie. Let cool for 5 minutes on the tray, then for another 10 on a cooling rack. Enjoy!!


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