These Brown Butter Chocolate Chip cookies are made with loads of brown sugar and a secret ingredient which makes these cookies amazingly chewy. Bread flour. The secret ingredient is bread flour. I don’t know how to keep secrets.
Brown Butter Chocolate Chip Cookies
I arrived super late to the whole browned butter hoopla. I remember a few years back when practically every post was titled ‘brown butter’ this or that and read many blogs waxing poetic on the magic of browned butter. Me? Meh. It just seemed like an extra step, plus I hardly ever follow trends. When I was young I couldn’t follow trends because… Poverty.
As I grew older trends meant less to me. I wear what I want, so long as its age appropriate and bake what strikes my fancy. I march to my own beat. Who cares if it’s not popular?
Now flow with me, let’s talk about these cookies!
I am always on the hunt for a good chocolate chip cookie. It’s actually our ‘go to’ cookie. Simple, not a super long list of ingredients, scrumptious. My husband loves a chewy cookie. I love them flat or puffy, chewy or soft – No cookie discrimination here! I was looking for a chewy puffy cookie – A cookie that will not flatten out of the oven and this recipe from Handle The Heat was the first I came across on The Pinterests.
This recipe calls for browned butter.
How to make Brown Butter Chocolate Chip Cookies:
The way you make brown butter is simple. You melt butter and cook until it reaches a deep amber color and nutty aroma. Some people leave the brown bits at the bottom. I like to strain them, as too many brown bits can make your cookies bitter. This recipe was interesting in that it didn’t melt all the butter. You set aside a bit of softened butter which is added to the slightly cooled browned butter. Granulated sugar and brown sugar are mixed into the butter. Then you add a couple of eggs, an egg yolk, and vanilla bean paste. I’m not even going to get into why vanilla is so expensive right now. It will make me cry.
Now you add the dry ingredients. Here you add a combination of all-purpose and bread flour. The bread flour is what gives these cookies their fantastic chew. Finally you fold in chocolate chips. I baked the cookies right away because who want to wait an hour for dough to chill? Not me. My oven is a bit wonky, so I baked these cookies for about 9 minutes. You can bake them longer if your oven is younger than 14 years.
I let the cookies cool just long enough to grab and went to town on these bad boys.
We all did.
And that my friends is the mark of a fantastic cookie.
Try these delicious cookie recipes!
Brown Butter Chocolate Chip Cookies
Ingredients
- 1 ½ cups All-purpose flour spooned then leveled
- 1 ½ cups Bread flour spooned then leveled
- ¼ teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Kosher salt
- 1 cup 2 sticks Unsalted butter
- 1 ½ cups light brown sugar tightly packed
- 1/2 cup Granulated sugar
- 2 whole + 1 egg yolk Large eggs
- 1 tablespoon Vanilla bean paste
- 1 ½ cup Semi-sweet chocolate chips
Instructions
- Line two cookie sheets with parchment paper and set aside.
- In a medium bowl, combine flour, baking soda, baking powder, and kosher salt. Whisk together quickly to combine and set aside.
- Cut one stick of butter in half and set aside momentarily. Melt 1 1/2 sticks of butter in a saucepan over medium heat and allow it to foam. Whisking constantly, allow the butter to develop a nutty aroma and for brown bits to form on the bottom of the pan, about 2-3 minutes. Once the butter has browned, immediately remove from heat and strain into a large bowl to remove the brown bits. Add the remaining half stick of butter and whisk until melted. Set aside and allow the butter to cool for about 10 minutes or until the butter is cool to the touch.
- Once the butter has cooled, add the sugars and mix with a spatula until well combined. Add the egg, followed by the egg yolks and vanilla bean paste. Continue mixing until well combined.
- Sprinkle the flour mixture over the butter mixture and fold until just combined. It’s ok to see some bits of flour. Fold in the chocolate chips. Place plastic wrap over the bowl and transfer to the fridge. Allow the dough to chill for at least 20 minutes.
- Preheat oven to 350° Fahrenheit. Remove dough from fridge and using a medium sized cookie scoop, scoop out balls of dough. Round them quickly with your hands and place them on the cookie sheet at least 2 inches apart.
- Place cookie sheet in the oven and bake for 9-11 minutes or until the cookie begin to turn a nice golden brown. The cookies should be a bit underdone in the middle. Remove cookie from the oven and allow to cool in the cookie sheet for at least 5 minutes. Transfer to a wire rack to cool completely.
- Makes about 25 large cookies.
- Adapted from: Handle the Heat
