Brown Butter Chocolate Chip Cookies

Let us take some time from our busy schedules to celebrate the Best Cookie in the World, The Chocolate Chip Cookie!

Have you ever met someone that doesn’t enjoy this amazing treat? Neither have I. Every household from here to Australia has a favorite recipe for this tasty, classic, delicious treat.

Super simple, easy to make, and the results will have you dancing all around your kitchen; it is my go-to recipe and is a favorite of my family and friends. And now, my friends, here it is, the best Brown Butter Chocolate Chip Cookie Ever!

So, are you a soft and chewy cookie lover, or do you prefer a crunchy, crip cookie? For me, the cookie needs to have a sweet and salty-ish flavor, with hints of vanilla and mounds of chips and chunks of chocolate, and have a nice crisp.

To produce those decadent flavors, we need to start with the main ingredient, the one that makes this cookie so crunchy and flavorful, Brown Butter!

Brown Butter

Here is the sort version: Brown Butter or Beurre Noisette is a Sauce first created by French Chefs used to accompany savory foods such as fish, omelets, pasta, French pastries, etc. Nowadays, it is popular in many cuisines around the world. And here, In America, it is most known for its use in Chocolate Chip Cookies.

Now the technical version: This delicious and fragrant ingredient comes from cooking unsalted butter long enough to turn the milk solids brown while cooking out any water present in the butter.

Additional Notes:

• Heat is very important in this process. Temperature should be on medium to high heat.
• Keep an eye on your butter. Don’t go anywhere, butter could go from brown to burnt in a split of a second.
• As the butter melts, a foam will start to form, dont get scared, this is part of the process.
• Finally, place the butter in a heat resistent bowl, then chill for about an hour. This step will return the butter into a soft, creamy consistency.
• Brown Butter will last for 10 to 12 days refrigerated. I keep mine in a mason jar. Also, you can also keep it at room temperature for about 5 days.

Mise en Place: Measuring your ingredients ahead of time and letting the eggs and dairy get to room temperature will ensure an easy process and allow all of your ingredients to blend well. Now, go on and grab your apron, turn your oven on and let’s get to baking!

Want your cookies to come out as even as possible? I always use a 2oz—ice cream scoop to achieve these large and somewhat even cookies. Cookies come out rustic and almost identical in size and shape. For those who prefer smaller cookies, go down on the size of the scoop. One ounce would be perfect for a regular size cookie.

Brown Butter Chocolate Chunk Cookies

the monday baker

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Course Dessert

Servings 18 Cookies

Equipment

• 1 two oz cookie scoop this makes 18 large cookies. Use a one oz scoop if you want a regular size cookie
• 2 Baking Sheet Pans
• 2 Sheets of Parchment Paper
• 1 Cooling Rack

Ingredients

  

• 1 cup butter 2 sticks
• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ cups light brown sugar, packed
• 2 tsp vanilla extract
• 1 tsp apple cider vinegar
• 1 ea large egg
• 1 ea large egg yolk
• 2 cups semi-sweet chocolate chunks

Instructions

 

Brown Butter

• Place the butter on a small saucepan and melt over medium heat.
• Once melted the butter will foam up a bit. Watch carefully as lightly browned specks begin to form at the bottom of the pan.
• You will start to smell a slightly nutty aroma as the butter starts turning into an amber color.
• At this point, remove from the heat, let it cool down, then transfer to a small container. Refrigerate until it turns back to solid. This process can take up to an hour. Once it solidifies, mix throughly, then set aside.

Cookies

• Preheat the oven to 350°. Line two baking sheets with parchment paper.
• Mix the flour, baking soda, and salt, set aside.
• Set up your stand mixer with the paddle attachment. Beat together the brown butter, sugar, vanilla, and apple cider vinegar. Mix until all the ingredients are fully incorporated.
• Add the eggs and mix just until well combined.
• Start adding the flour and mix until all the ingredients are well combined.
• Add the chocolate chunks, mix well.
• Using a large cookie scoop, place the cookie dough on the baking sheet leaving around 3" between cookies. These cookies are large, so make sure that you leave enough space between them or you will end up with one mega cookie.
• Bake for 8 to 10 minutes. They will look light brown around the edges. Remove from the oven and allow to sit for 10 minutes on a cooling rack.
• Sprinkle with coarse sea salt before they cool down and Enjoy!