Browned Butter, Brown Sugar Chocolate Chip Cookies (or whatever chips you want)

Baking, Cookies

I love browned butter in pretty much any recipe that would normally use melted butter. I set out to make my own favorite chocolate chip cookies and knew I had to use browned butter for the perfect salty/sweet result. I have done this recipe with all different chips including: milk chocolate, semi-sweet, dark and even a combo of white chocolate chips with dried cranberries!

*Note: I definitely recommend weighing your sugar and flour in grams for this recipe. I have tried both with a measuring cup and a digital scale and the grams always turn out perfectly. If you don’t have a digital scale, don’t pack the sugar and flour down tight*

Browned Butter Brown Sugar Chocolate Chip Cookies

An intoxicating cookie that hits both salty and sweet notes.

I always recommend reading the entire recipe before you begin

Ingredients

  • 1 cup unsalted butter (226g)
  • 1 ½ cups brown sugar (320g)
  • 1 large egg+1 egg yolk
  • 1 TBSP vanilla extract
  • 3 cups all purpose flour (360g)
  • 1 tsp baking soda
  • ¾ tsp salt
  • 10 oz package frozen dark chocolate chips (or whatever chips you prefer)

Directions

  1. Preheat oven to 375°. Line baking sheets with silicone mats or parchment paper.
  2. Brown butter in a shallow pan on medium-low heat, stirring occasionally & watching closely. The butter is ready when the milk solids start to turn golden brown and smell similar to caramel.
  3. Add brown sugar to a mixing bowl and pour browned butter over and stir to combine. Let stand 5 minutes to cool.
  4. Lightly whisk egg and egg yolk and add to the sugar and butter mixture.
  5. Add vanilla extract stir to combine.
  6. Sift flour, baking soda and salt into the wet ingredients and gently fold in.
  7. Add frozen chocolate chips and fold until just combined.
  8. Scoop 1-1 ½ TBSPs of dough onto lined cookie sheet. Bake for 7-9 minutes or until edges just start to brown.
  9. Let cool on sheet 5 minutes before transferring to a wire cooling rack.
  10. Enjoy!

Here is the version I made with White Chocolate and Dried cranberries. I used 5oz White Chocolate Chips and 5oz Dried Cranberries. The saltiness from the browned butter really balanced the sweetness of the White Chocolate perfectly.

 

My go-to are these 53% Cacao Dark Chocolate Chips for the recipe above. Have fun with whatever chips or mix-ins sound good to you!

 

 

 

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