Brown Butter Chocolate Chip Cookie Recipe!!
Brown Butter Chocolate Chip Cookie Recipe
With cookies being my absolute favorite and go to sweet treat, I figured it was about time I created my own recipe.
My middle name could be cookie monster because I swear I have a second stomach for cookies. Chocolate chip, peanut butter, oatmeal, gingerbread, sugar, I love them all.
I will honestly eat any cookie, but nothing beats a homemade, ooey gooey, crispy ,chocolate chip cookie.
I am all about the classics but today I am taking a classic and elevating it just a notch.
The nuttiness and richness this adds to the cookie is simply delicious and I honestly don’t think I can ever go back to using regular butter.
Let’s get Started…
2 sticks sweet cream butter
2 large eggs
1 1/2 tbsp vanilla
1 cup brown sugar
1/2 cup white sugar
1 3/4 cup flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 cup milk chocolate chips
1 chocolate bar (I used Lindt milk chocolate bar)
In a saucepan over medium heat, melt one stick of butter, until browned. This will take up to 5 minutes and you will need to stir often. Once you start to smell a nuttiness, that means it is ready.
Turn the stove off and add the second stick of butter, stir until completely melted.
In your KitchenAid mixer, add the melted butter and mix on a medium speed. Mix the butter for 30 seconds before adding the white sugar and brown sugar. After adding the sugar, mix for another (1) minute until mostly smooth.
Add your 2 eggs and mix for another minute (on what speed??). This will create a really smooth batter.
Add your vanilla, mix for a couple seconds, and then turn off the mixer.
Sift all of the combined dry ingredients through your favorite sifter and into a separate bowl. Sifting the dry ingredients will help ensure a more consistent cookie.
Turn the mixer back on to low speed and add your dry ingredients a little bit at a time (I just add half the bowl at a time). Once the entire bowl is added, I turn the speed up for 30-45 more seconds, until all the ingredients are well incorporated.
Turn the mixer off and let the dough sit for a second while you chop your chocolate bar up into small rough pieces and measure out your chocolate chips. Using a spatula, fold the chocolate pieces and chips into your batter. Folding in the chocolate will help not over mix the batter.
Cover the dough in plastic wrap and stick in the fridge for at least an hour.
When you’re ready to bake, preheat your oven to 375 degrees. Once the oven has preheated, take your dough out of the fridge and roll it into evenly sized balls. Have wax paper on the bottom of a non stick pan and place only 6 cookies per sheet (unless you are using a large sized pan and can fit more). I use a medium sheet pan and this allows room for the cookies to expand.
Bake in the oven for 8 minutes. (*If your balls are a little smaller then check/take out the cookies at 7 minutes and 30 seconds.)
Step 12: (VERY IMPORTANT STEP)
After you take your cookie sheet out of the oven, you will slam it down on the counter once or twice. This releases air in the cookies instantly and is also what helps create the crispy crust and oooey gooey center.
Let the cookies cool for 2 minutes before eating.
Step 14: ENJOY!!
Happy Baking Babes, and I can’t wait to see how you enjoy them. Bake them for a friend, your family, or better yet bake them up for yourself.