BROWN BUTTER CHOCOLATE CHIP COOKIES
Enjoy our brown butter toffee chocolate chip cookies that taste just like they’re from a bakery. They have a soft center, a crispy edge, and big pools of deliciousness.
MAKING THE BATTER
These cookies have a soft, gooey center, a satisfyingly crunchy outer edge, and generous chunks of rich dark chocolate and buttery toffee. With their soft and salty-sweet brown butter dough, these toffee chocolate chip cookies elevate your regular chocolate chip cookies to a whole new level. Enjoy them with a glass of milk for an incredibly decadent treat.
These cookies are a delightful mix of gooey, chewy, and crunchy goodness, delivering the decadence of a bakery treat. Not only are they a breeze to whip up, but they also satisfy a crowd and freeze beautifully. If you’re a fan of classic chocolate chip cookies, you’re in for a delightful surprise with this playful twist on traditional brown butter chocolate chip cookies!
Ingredients you need:
- Butter
- Brown sugar
- Granulated sugar
- Eggs + Egg yolk
- Vanilla extract
- Sea salt
- High quality chocolate
- Flour
- Baking soda
WHAT IS BROWN BUTTER?
- Brown butter is simply regular butter that undergoes a little “toasting” of its milk solids. It earns its name because, quite predictably, it turns a lovely shade of brown. This process imparts a delightful nutty, toasty caramel flavor that’s so delicious, it might just tempt you to savor it on its own.
HOW TO MAKE BROWN BUTTER?
- Melt the Butter: Begin by melting your butter in a small saucepan over medium heat.
- Whisk and Watch: Constantly whisk the butter as it melts to ensure even heating. You’ll notice the butter foaming as it melts. This is the sweet spot between not hot enough and boiling, so keep a close eye on it.
- Monitor the Color and Aroma: Don’t walk away – observe the butter closely. It will transform from its usual yellow color to a richer golden shade and finally to a beautiful light brown. You’ll know it’s done when the aroma becomes toasted and nutty, which is simply irresistible. Be cautious, as it can quickly shift from light brown to burnt, so remove it from heat promptly at the turning point.
- Cool and Use: Once it reaches that perfect light brown, take it off the heat and transfer it to a bowl to cool before using it in your recipe. Enjoy!
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
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BROWN BUTTER CHOCOLATE CHIP COOKIES
Ingredients
- 3/4 cup unsalted butter browned and cooled
- 1 cup light brown sugar
- 1/3 cup granulated sugar
- 1 egg yolk at room temperature
- 1 egg at room temperature
- 1 tsp salt
- 1 tbsp vanilla extract
- 1 3/4 cup flour
- 1/2 tsp baking soda
- 8 ounce dark chocolate chopped
Instructions
- In a sturdy saucepan with a thick bottom, heat the butter over medium heat until it turns a lovely shade of golden brown. Stir continuously as the butter foams and releases a delightful nutty aroma. Remove the butter from the heat and let it cool completely before using.
- In a large mixing bowl, combine the cooled brown butter with brown sugar and white sugar. Whisk the mixture until it's well blended. Add the egg, egg yolk, and vanilla, and mix thoroughly. Incorporate the flour, baking soda, and salt, folding until the ingredients are just combined. Carefully add the chocolate to the dough.
- Chill the dough for at least an hour or, for best results, overnight.
- When you're ready to bake, preheat the oven to 350°F and line two cookie sheets with parchment paper. Scoop out the cookie dough using a 1-ounce cookie scoop and place the dough balls about 2 inches apart on the prepared sheets. Bake for 12to 14 minutes, or until the edges turn a beautiful golden brown while the center remains delightfully gooey. Let the cookies cool before enjoying every bite!