Brown Butter Chocolate Chip CookiesJump to Recipe
Are you in desperate need of a raise, lover, friend, or just some general praise? These cookies, my friend, have the potential to get you all of those things. Ok. I can’t promise the raise, but ya never know!
Anybody can make a decent chocolate chip cookie right? The good news is that anybody can also make a better chocolate chip cookie because these little guys are better than the standard but still pretty straightforward to make.
There’s one trick and one secret ingredient that takes these cookies to the next level.
These cookies are almost over the top, but not quite. Their texture and deep flavor is way better (in my opinion) than a normal chocolate chip cookie.
1) Mix flour, salt, and baking soda in a small bowl and set aside.
2) In a medium pot, add butter over medium heat and cook until melted. Turn heat down to low.
3) Cook, and whisk occasionally, until milk fats seperate out and slightly burn on the bottom of the pan. Little brown specks will appear and it will smell very nutty. This should take 15-20 minutes.
4) Let brown butter cool for a few minutes then add sugars and stir to combine. Let cool for a few more minutes until warm.
5) Add sugar/butter mixture to a stand mixer bowl or a bowl with a hand mixer and cream together on medium speed until slightly fluffy and combined, about 5 minutes.
6) Add egg and yolk, vanilla, half and half, and lemon juice.
7) Next add flour in a few batches and stir on low speed until well incorporated. Don’t overmix though.
8) Stir in chocolate chips. Cover and store in the fridge for at least an hour, but you could store it for up to a week.
9) When ready to bake, preheat oven to 350. Add large tablespoons of dough to a parchment sheet lined baking sheet. Roll dough into balls.
10) Bake for 9-10 minutes. Preferably underbake these.
11) Cool for a minute or two preferably on a wire rack and eat as soon as possible!
The Secret Ingredient
I haven’t seen many cookies that are made with bread flour instead of all-purpose flour. In fact, the first time I saw this recipe I thought it was a mistake.
But trust me. It’s not a mistake. This is the stuff you want.
Bread flour has a slightly higher amount of gluten in it which is why it’s great for breads. It gives you that really chewy texture that you can’t reproduce with all-purpose flour. In fact, most bakeries use even a higher-gluten flour then bread flour which is pretty hard to find in stores.
Because of the bread flour, these cookies have a bit more chew to them then you’re probably used to. It makes for a fantastic texture.
Besides the flour, you’ll need some standard cookie stuff, including a lot of butter of course.
To start, mix your flour, baking soda, and salt in a bowl and set aside for later. You don’t want to have to be worried about that at the last minute.
Browning the butter
I’ve made brown butter sugar cookies before and these are a similar process. The flavor is really boosted in these though because of the brown sugar, extra vanilla, and chocolate obviously. These are much more decadent.
The butter process is the same though. If you’ve never browned butter before, don’t stress about it. It’s really simple.
Start by adding your butter to a medium pot over medium-low heat and let it melt. Once it starts frothing, turn the heat down to low and whisk the butter. As the butter cooks, the water will evaporate from the butter leaving only the oil and the milk solids. Eventually, the milk solids will separate out and start to brown which gives it the distinct brown color and also the delicious nutty flavor.
It’ll take about 15-20 minutes for the butter to brown. Just whisk it every minute or so to make sure that it’s heating evenly. There’s no need to lord over it though.
You know your done when it smells very fragrant and nutty and looks like this!
See those little brown specks at the bottom? Those are butter gold!
Let this cool for a minute and then add all your sugar to the brown butter. Stir it all together.
If we continued to heat this and melted all the sugar, you’d have a brown butter caramel sauce!
But we don’t want that. We want cookie dough, so it’s okay if your sugar and butter separate out some.
Let the butter/sugar mixture cool down before continuing since we are going to be adding eggs to them. You don’t want to cook the eggs!
Making the Dough
From here on out the process is the exact same as making any cookie dough. Add the butter/sugar mixture to a stand mixer or use a hand mixer (on medium) to cream the butter and sugar together. It should lighten up a bit and turn fluffy. My took about 4 minutes to get to the right point.
Then add your egg and egg yolk and continue to mix. Add the vanilla, half and half, and lemon juice, and eventually you’ll have a very smooth caramel colored mixture.
This is the stuff dream cookies are made of.
Turn the mixer to low and stir in the bread flour mixture in a few batches just until it’s combined.
Then add in all the chocolate chips and stir again until they are evenly distributed. Try not to over-mix the dough.
This dough needs to chill before you use it. Wrap it up in plastic wrap and store it in your fridge for an hour or two before baking.
You could keep it in your fridge for a week like this without a problem.
Baking the cookies
When you’re ready to bake, roll the dough into heaping Tablespoon sized balls and add them to a cookie sheet with parchment paper.
These will not spread out like some cookies do. Instead they will puff up! So you don’t need as much space between each cookie. Just an inch or so should do the trick.
Bake them at 350 degrees for 9-10 minutes. Cookies are always better if they are slightly underbaked so I recommend pulling them out at 9 minutes.
Let them cool for a few minutes (move them to a rack if you have one handy), and then dig in!
These are best right out of the oven, but they were actually still very good a day later.
I didn’t have any left to try after that point. If they make it longer than 24 hours without being consumed, you probably did something wrong!