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Brown Butter Chocolate Chip Cookies Recipe
- Tiffany
- Jun 10, 2021
- 2 min read
Updated: Sep 6, 2021
The best part about chocolate chip cookies (besides being really, really delicious) is that they are always a hit with just about everybody. The first treat to be devoured at the party, the perfect pick-me-up after a long day of work and always the best when paired with an tall, ice-cold glass of milk. I truly believe that there is rarely anything better than an ooey, gooey, extra chocolatey chocolate chip cookie (just don't tell the other desserts on the blog about this).
But since I also happen to be a firm believer in ironic parody, today I'll be sharing one of those rare exceptions that are better than a classic chocolate chip cookie...which are these brown butter chocolate chip cookies!
And if that wasn't enough to convince you, there's also a secret ingredient 😏. More on that below!
Ingredients brown butter chocolate chip cookies:
Unsalted Butter — Using unsalted butter means that you can fully control the amount of salt going into your cookies and also ensures that it browns evenly. You’ll brown the butter for a nutty, toasty deep flavor as the base for your cookies!
Brown Sugar — for sweetness, moisture and that classic CCC flavour!
White Sugar — Additional sweetness
Eggs — The eggs bring the dough together. The extra egg yolk provides extra chew and flavour from the fat content and moisture.
Vanilla Extract — Usually I skimp on vanilla if it's not necessary because it's very expensive, but don't try and omit it in this recipe! It elevates the flavour of the cookie!
Honey (the secret ingredient) — Makes the cookies extra soft and super chewy!
Flour — Gives the cookies structure and makes sure they don't spread out and turn flat.
Baking powder and soda - leavening agents which helps the cookies rise and spread
Chocolate Chunks — chocolate chunks don't have as many stabilizers as chocolate chips, which makes it easier for them to melt and make those super gooey chocolate puddles
Chocolate Chips — Chocolate chips are more "stable" or solidify quicker than chocolate chunks, which contrasts very nicely with the softer, meltiness of the chocolate chunks.
Salt — Cookies need salt! Without salt, the cookies will be too sweet.
Tips for the best brown butter chocolate chip cookies
Add an extra egg yolk. I know, I know, I always talk about hating extra egg yolks because I don't know what to do with the egg whites. But for today, I will contradict my own preferences because the extra egg yolk adds so much chewiness and flavour!
Chill your cookie dough for 24 hours! This allows the butter and sugar to marinate. This will allow a caramel-like, deeper, rich flavour to develop. Be careful if you choose to chill the dough longer than 24 hours, because the cookie dough may dry out.
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