These Browned 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.
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. Everyone was waxing poetic on the magic that was browned butter. Me? Meh. It just seemed like an extra step, plus I’ve never been one to 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. I cook what I want. I am not bound by the rules of popularity or what is trending in the hopes Google will shine their light on me and place me on their very coveted first page. I march to my own beat. I’ve witnessed internet scrapping over that sought-after first page and decided it just wasn’t me. Perhaps when I hit publish three of you will see this recipe. Perhaps two of you will try it. I’m cool with that.
You won’t find a post full of cookie cutter SEO placement. I’m not knocking people who do this. Hustlers gotta hustle and I respect the hustle. I just… I don’t want to be part of it. I’m here because this is blog remains a side thing. I make recipes. I share them. For free and ask nothing in return.
Now flow with me, let’s talk about these Brown Butter Chocolate Chip 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. I truly don’t discriminate. I found a recipe on a search 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. Simply put, browned butter is butter that has been melted and cooked until it reaches a deep amber color and a super 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. A bit of the butter is put aside and then added once the butter has browned. The butter is mixed with a combination of granulated sugar and brown sugar. A couple of eggs, an egg yolk, followed by vanilla bean paste. I’m not even going to get into why vanilla is so expensive right now. It will make me cry.
Flour is added – A mixture of all-purpose and bread flour. The bread flour is what gives these cookies their fantastic chew. Finally the 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.
Brown Butter Chocolate Chip Cookies
- 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
- 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