I’ve been resisting the urge to make these Brown Butter Chocolate Chip Cookies for the past few weeks. Ever since I went a little overboard and made no less than three batches of this delightful creation in pursuit of the perfect balance of creamy and delicious, I’ve been feeling a little over-sugared. I know — who am I?
Luckily it was a momentary lapse in judgment and I figured since I’m already riding the brown butter train from ice-creamville, might as well throw some of that nutty, brown magic into some cookies. Unlike the ice-cream, this cookie recipe is not new. This is my go-to Chocolate Chip Cookie recipe and in fact, the favors for our wedding were little bottles of homemade vanilla (…of course) along with this recipe (photo evidence here).
I originally adapted this recipe from Baking Illustrated: A Best Recipe Classic, but it’s changed so many time over the past few years I’m not quite sure where we’ve arrived at with regard to the original. I do know that in addition to the rich, caramel-like flavor these cookies pack, they are perfectly chewy (thanks to the extra egg yolk), with that ever-so-slightly under baked center. The mix of white and semi-sweet chocolate chips will make your tongue smile, and I’ll bet the farm that you’ll be sneaking bits of cookie dough before all is said and done.
I should mention that these cookies are huge, like the kind you would buy at a bakery. Feel free to reduce the size, but be sure to also reduce the baking time, as well.
- 2¼ cups all-purpose flour
- 1 teaspoons baking soda
- ½ teaspoon salt
- 12 tablespoons (1½ sticks) butter
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 additional egg yolk
- 2 teaspoons vanilla extract
- ¾ cup semisweet chocolate chips
- ½ cup white chocolate chips
- Cut butter into tablespoon size pieces and melt over medium heat in a saucepan, stirring constantly. Soon after all the butter melts, it will begin to bubble and foam. Keep stirring, keeping a close eye on the color. Once it turns a light shade of brown, remove from the heat immediately and continue to stir for about 30 seconds. Pour into a container and set aside.
- In a medium bowl, stir together the flour, baking soda, and salt.
- Once the butter is slightly warm (not hot), mix the butter and sugars until thoroughly blended with an electric or stand mixer. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the white and semi-sweet chips.
- At this point, you have two options. If I have enough self-control, I will refrigerate the cookie dough overnight. They will still be delicious if you bake them right away, but I think they are even better if you can hold out for at least 6-8 hours of chilling.
- Whatever you choose, the next step is to measure 2 oz of dough per cookie. I like to use a kitchen scale for my cookies so they are uniform, but it’s about 3 tablespoons of dough per cookie. Place balls on baking sheets and press down gently with your palm to slightly flatten the cookies. Be sure to leave lots of space between them, especially if you don't refrigerate the dough. They will spread some.
- Bake in a preheated 325 degree oven until the cookies are light golden brown, about 15 minutes. Cool the cookies completely on the baking sheet (not a cooling rack) and then either eat immediately or transfer to an airtight container once completely cool.