I love this chocolate chip cookie recipe it has rich brown buttery taste that makes it extra special. I have baked this recipe 4 times, every time with the intention of making it for a cookie box. However, it never lasts that long, the three of us have always managed to finish it. My 6-year-old adores this chocolate chip cookie and she finds many ways to help herself to these beauties. 'Oh these look just like in the book, can I taste it to ensure it tastes good as well' She went on to take a bite and confirm it was fantastic. She also said brown butter was the best thing ever, it smells soo good.
She is not wrong, this is the best chocolate chip cookie I have ever tasted and it is because of the wonderful brown butter. It adds such a rich nutty flavour that makes these cookies taste irresistible. The recipe is from Sarah Kieffer's 100 Cookies Cookbook, which is also my favourite baking book of the year. Did I already mention I have made this particular cookie recipe 4 times this past month!
There is something therapeutic about baking chocolate chip cookies. It is easy to whip up, easy to share, fun to involve kids and pretty to look at no matter how it bakes. Come to think of it there is a recipe for practically every kind of chocolate chip cookies so you can have one that is crispy or chewy or underbaked cookies so no matter how this comes out it will taste fantastic.
Sarah's instructions are clear and she has included a few notes for texture.
Baking times
- Bake for 8 to 9 minutes for a gooey center, the dough is still light.
- Bake for 9 to 10 minutes for more crisp edges, cookies will be light golden brown.
- Bake for 10 to 11 minutes for crisp edge and a firm center edges will be golden brown.
I have tried them all and my personal favourite is about 10 minutes. Also, I recommend sprinkling some fleur de sel or flaked sea salt, it truly elevates these chocolate chip cookies.
For other cookie recipes check out Chocolate Brownie Cookies or these Berry & Oat Cookies
Brown Butter Chocolate Chip Cookies
This is the best chocolate chip cookie you will ever eat. Brown butter gives it a rich nutty flavour that is seriously amazing. This recipe is from 100 Cookies cookbook.
Ingredients
- 2 cups (284 g) un bleached all-purpose flour
- 1 teaspoon baking powderÂ
- ½ teaspoon baking soda
- 12 tablespoon (11/2 sticks or 170 g) unsalted butter at room temperature
- ¾ cup (150 g) brown sugar
- ¾ cup (150 g) granulated sugar
- 1 tablespoon pure vanilla extract.
- ¾ teaspoon salt
- 1 large plus 1 large yolk
- 8 oz (226 g) bittersweet chocolate, chopped into bite-size piecesÂ
- Fluer de sel, for finishing (optional, highly recomend)
Instructions
- Adjust the oven rack to the middle and preheat the oven to 350 F (180 C). Line 3 sheet pans with parchment.
- In a small bowl, whisk together the flour, baking powder, and baking soda
- Slice 4 tablespoons butter (57 g) of the butter into 4 pieces and place it in a large bowl.
- Melt the remaining 8 tablespoons (113 g) of butter in a medium skillet over medium heat, until is dark golden brown and smells delicious and nutty. This should take about 3 to 4 minutes.
- Pour the brown butter, including any bits of brown butter stuck to the bottom of the skillet, into the bowl with room temperature butter. stir until all the butter is combined.
- Add in the granulated and brown sugars, vanilla and salt, with a rubber spatula, mixing until combined.
- Whisk in the egg and yolk until fully combined about 45 seconds until it is smooth and glossy.
- Let the batter sit for 2 to 3 minutes and then whisk again for 45 seconds.
- Tip the flour mixture into the bowl and use the spatula to combine. It will take a minute to incorporate all the dry ingredients.
- Stir in the chopped chocolate and use your hands to knead until it is evenly distributed. I found my hands to be far more effective than a spatula.
- The dough will be shiny slick and dense and it will take a minute to incorporate the chocolate.
- For. the dough in 40 g - 45 g balls (roughly 2 tablespoons). arrange 8 balls in one tray.
- Bake one pan at a time. rotating halfway through for a uniform bake. check notes for baking times. I recommend about 10 minutes.
- Sprinkle the cookies with feur de sel, if desired a few minutes after you take them out of the oven
- Let the cookies cool on the pan for 10 minutes, while you bake the next tray of cookies. Then move the cookies to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to 3 days, but they are amazing eaten warm.
Notes
Baking Times
- Bake for 8 to 9 minutes for a gooey center, the dough is still light.
- Bake for 9 to 10 minutes for more crisp edges, cookies will be light golden brown.
- Bake for 10 to 11 minutes for crisp edge and a firm center edges will be golden brown.
How to Refrigerate the cookie dough
- You can also store the cookie dough balls in the refrigerator for up to 48 hours. This results in a more developed flavour.
- Arrange the dough balls on a sheet pan lined with parchment and cover with a plastic wrap. Cookies can be baked as directed, adding a little baking time (about a minute) to the chilled cookies. These cookies will be plumper and will not spread as much.
Made these today! They are fantastic! I ran out of chocolate so I ended up having to mix a bunch of chocolates- including an unsweetened baking chocolate. But the cookie base tastes great none the less.
We love this cookie too!