Brown Butter Chocolate Chip Cookies
Quite possibly the BEST chocolate chip cookie I’ve ever eaten, these brown butter chocolate chip cookies are soft and chewy and have incredible flavor.
I was on King Arthur Flour’s website the other day looking for cookie recipes when I stumbled upon this one. They got this recipe from Joy the Baker, who claims they’re the best. And I’d have to agree with her. I did change a couple minor things, but this recipe is adapted from hers.
Our family is heading down the shore this weekend with some friends and I thought that I could make some cookies to bring along, but alas, there’s only a half dozen left from this batch–and I have a feeling they might disappear entirely by day’s end. But this is one of those recipes that you want to share with others so I’m thinking another batch will be in the works before we leave for the shore. I mean, between the brown butter and tiny addition of Golden Barrel Supreme Baking Molasses and Light Brown Sugar, these cookies have amazing flavor that surpasses your typical chocolate chip cookie. So I suppose I need to make these again, right? How can I not?
This recipe is a bit tedious though, so if you don’t have a lot of time on your hands and you just want to whip something up quick, this isn’t the recipe for you (try this skillet cookie instead–yum-o). Definitely save this for when you have some time. You’ll be glad you didn’t rush things.
First you need to brown a stick of butter over medium heat. Stir it until it becomes foamy and brown bits appear in the bottom of the pan. It’ll smell nutty when it’s ready to be removed from the heat of the stove. Ahh…that’s the good stuff and is what will add incredible flavor to the cookies.
In addition to the brown butter, you’ll also use room-temperature butter in the batter as well. The combination of brown and regular butter is a winner. I always use salted butter in my recipes (even when it calls for unsalted, which it does in this original recipe). One comment that my oldest son said was that these cookies were salty, so you can use unsalted butter if that’s a concern of yours or just cut back on the teaspoon of salt added to the batter. To me, the salt just adds to the flavor. Originally, these cookies are made with unsalted butter then salt is added to the batter as well as sprinkled on top of the cookies. I omitted the salt on top entirely.
One important step in making these cookies is to chill the dough for at least a half hour before scooping out and baking. I made my dough up the night before and baked the cookies fresh in the morning. So I let my dough out on the counter for about 30 minutes before scooping onto the baking sheets. Scoop out using a cookie scoop for uniform cookies and bake for about 12 minutes and man, you’ve got yourself an amazing cookie that you should consume (at least one!) warm. They melt in your mouth and are pretty much pure perfection in cookie form.
So whether you’re going to the shore this weekend, or staying at home, carve out some time to make these cookies. They might possibly be the best part of your weekend!
- 1 cup butter, softened to room temperature
- 1 cup Golden Barrel Light Brown Sugar packed
- 2 tsp vanilla extract
- 1 tsp Golden Barrel Supreme Baking Molasses
- 1/2 cup Golden Barrel organic cane sugar
- 1 large egg
- 1 large egg yoke
- 2 1/4 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 cup chocolate chips
- Line a baking sheet with parchment paper or use a baking stone and set aside.
- Place 1 stick of butter in pan over medium heat and cook until brown bits appear and butter smells nutty, stirring occasionally. This will take several minutes. Once butter is separated and brown, pour into a small bowl to stop it from cooking. Let set for 20 minutes.
- Beat the remaining stick of butter and brown sugar in the bowl of a stand mixer until smooth, about 3-5 minutes. Add vanilla and molasses and beat for another minute.
- Pour the cooled brown butter in with other butter mixture, scraping all the brown bits in as well. Add granulated sugar and beat for 2 minutes until light and fluffy, scraping bowl as needed.
- Add egg and egg yolk and beat for another minute.
- Add dry ingredients (flour, soda, salt) on low speed and mix until just combined. Stir in chocolate chips by hand.
- Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 350 degrees. Scoop batter out with cookie scoop onto baking sheet, spaced about 2" apart. Bake cookies for 12-15 minutes or until slightly browned around edges/top. Remove from oven and let set on cookie sheet for 5 minutes before moving onto a cooling rack.
- These cookies are amazing served warm, or cool completely and store in an airtight container.
Recipe adapted from Joy the Baker.
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