Brown Butter Chocolate Chip Cookies
Brown Butter Chocolate Chip Cookies
I love this chocolate chip cookie recipe it has rich brown buttery taste that makes it extra special. I have baked this recipe 4 times, every time with the intention of making it for a cookie box. However, it never lasts that long, the three of us have always managed to finish it. My 6-year-old adores this chocolate chip cookie and she finds many ways to help herself to these beauties. 'Oh these look just like in the book, can I taste it to ensure it tastes good as well' She went on to take a bite and confirm it was fantastic. She also said brown butter was the best thing ever, it smells soo good.
She is not wrong, this is the best chocolate chip cookie I have ever tasted and it is because of the wonderful brown butter. It adds such a rich nutty flavour that makes these cookies taste irresistible. The recipe is from Sarah Kieffer's 100 Cookies Cookbook, which is also my favourite baking book of the year. Did I already mention I have made this particular cookie recipe 4 times this past month!
There is something therapeutic about baking chocolate chip cookies. It is easy to whip up, easy to share, fun to involve kids and pretty to look at no matter how it bakes. Come to think of it there is a recipe for practically every kind of chocolate chip cookies so you can have one that is crispy or chewy or underbaked cookies so no matter how this comes out it will taste fantastic.
Sarah's instructions are clear and she has included a few notes for texture.
Baking times
Bake for 8 to 9 minutes for a gooey center, the dough is still light.
Bake for 9 to 10 minutes for more crisp edges, cookies will be light golden brown.
Bake for 10 to 11 minutes for crisp edge and a firm center edges will be golden brown.
I have tried them all and my personal favourite is about 10 minutes. Also, I recommend sprinkling some fleur de sel or flaked sea salt, it truly elevates these chocolate chip cookies.
TIPS FOR MEAL PREP, FREEZE AND THAW
This black-eyed beans curry is a simple recipe that is easy to throw together on a busy day, and the lefovers also make for a great work lunch (not school safe though). But I understand if you are not into cooking every meal. I always like having things planned ahead, to avoid the 6.00 PM dinner stress.
You can pressure cook and make the curry in your instant pot. Once you release the pressure, remove the inner pot of your instant pot and let it rest on the counter and let it cool completely. Transfer it to a freezer-safe container. Label it with the date and contents and store it in your freezer for up to 3 weeks.
The day before you plan to eat it thaw the beans in the fridge overnight. Before your meal transfer the beans to a large pot, add about a cup of water and let it come to a simmer. Add in kitchen king or garam masala, and crushed peanuts and let it cook on medium-low heat for a couple of minutes. Take it off the heat and garnish it with cilantro leaves and a squeeze of lime. Serve hot.
Brown Butter Chocolate Chip Cookies
These Brown Butter Chocolate Chip Cookies are everything-chewy centers, crisp edges, and pools of melted bittersweet chocolate. Browning the butter gives them a deep, nutty flavour that makes them unforgettable. Adapted from the 100 Cookies cookbook.
Ingredients
- 2 cups (284 g) unbleached all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 12 tablespoons unsalted butter, room temperature (1½ sticks / 170 g)
- ¾ cup (150 g) brown sugar
- ¾ cup (150 g) granulated sugar
- 1 tablespoon vanilla extract
- ¾ teaspoon salt
- 1 large egg + 1 large egg yolk
- 8 oz (226 g) bittersweet chocolate, chopped
- Fleur de sel, for finishing (optional but highly recommended)
Instructions
- Adjust oven rack to the middle and preheat to 350°F (180°C). Line 3 baking sheets with parchment.
- In a small bowl, whisk together the flour, baking powder, and baking soda.
- Slice 4 tablespoons (57 g) of the butter into the mixing bowl.
- Brown the remaining 8 tablespoons (113 g) in a skillet over medium heat, 3-4 minutes, until golden and nutty.
- Pour the brown butter (scrape in all the brown bits) into the bowl with the room-temperature butter. Stir to melt and combine.
- Add the brown sugar, granulated sugar, vanilla, and salt. Mix with a spatula until evenly combined.
- Whisk in the egg and yolk for about 45 seconds, until the mixture is smooth and glossy.
- Let the batter rest 2-3 minutes, then whisk again for another 45 seconds.
- Add the flour mixture and fold with a spatula until no dry spots remain.
- Stir in the chopped chocolate. Use your hands if needed-the dough will be dense and shiny.
- Form the dough into 40–45 g balls (about 2 tablespoons). Place 8 cookies per sheet.
- Bake one tray at a time, rotating halfway. Start checking at 10 minutes (see notes for your preferred doneness).
- Once out of the oven, sprinkle lightly with fleur de sel (optional). Let cookies cool on the tray for 10 minutes, then move to a wire rack.
- Store cooled cookies in an airtight container at room temp for up to 3 days-though they’re best warm.
Notes
Baking Times
- 8-9 minutes: super soft, gooey center
- 9-10 minutes: crisp edges, soft middle (the sweet spot)
- 10-11 minutes: crisp edges + firmer, chewy center
Chilling the Dough
For deeper flavour and less spread:
- Chill dough balls on a parchment-lined tray for up to 48 hours.
- Bake straight from the fridge - add 1 extra minute.
- Chilled dough = plumper cookies with more caramelised flavour.
