These are my tried and true chocolate chip cookies. If I’m looking for the crowd pleasing cookie, these are it. They have a nice crispy exterior and a soft chewy interior. The brown butter helps to add a complex flavor to the final cookie.
There are a couple unique things about the ingredients that I chose to use for these cookies. Starting off with the brown butter. By toasting the the fat in the butter, it gives the final cookies a slightly nutty and toffee like taste. Dark brown sugar helps to give a chewier texture and a more complex and toffee like taste. Next I chose to use an extra egg yolk. This helps to cookie to have a slightly thicker and chewier texture. This is also the same reason that I use bread flour in the recipe. It help to give the cookie more structure and chew than you would be able to get by using All Purpose Flour.
I also highly suggest leaving the cookies in the fridge for more than 24 hours. The longer you leave it, the more time that the cookies have to fully absorb the flour and sugars. At a minimum, the cookies need 24hours so the sugars and dissolve, otherwise you will end up with a grainy cookie.
Brown Butter Chewy Chocolate Chip Cookie
Description
Complex, perfectly chewy, and crisp exterior. These our my perfect chocolate chip cookies.
Ingredients
Instructions
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In a medium saucepan over medium heat, place all the butter. Stir the butter constantly for 5 to 8 minutes, or until you can see small brown flecks and it has a nutty aroma.
(1 cup; 226g butter)
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Pour the browned butter into a large mixing bowl. Then add both the sugars to the bowl and mix. Allow the mixture to come to room temperature, about 20 minutes.
(1/2 cup;100g sugar) (1 1/4 cups; 250g dark brown sugar)
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While waiting for the butter mixture to cool, in a medium bowl combine the bread flour, baking soda, baking powder, and salt. Mix together.
(2 1/2 cups; 320g bread flour) (1 tsp; 7g baking soda) (1/4 tsp; 2g baking powder) (1 tsp; 7g salt)
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One the butter mixture is cool, add the eggs and yolk along with the vanilla extract. Mix until incorporated.
(2 eggs) ( 1 egg yolk) (2 tsp vanilla)
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Add and fold the dry ingredients to the wet mixture. Mix only until most of the dry has been incorporated. (You will finish the mixing when adding the chocolate. )
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Add both the chocolates and finish the mixing until just combined.
(1/2 cup; 100g chopped chocolate) (2 cups; 300g chocolate chips)
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Get a large piece of plastic wrap and lay it on a flat surface. Place the cookie dough in the middle of the plastic wrap. Fold the sides of the wrap until they completely cover the cookies dough. Place the dough in the fridge for at least 24 hours or up to 72 hours. This allows the sugars and flour to incorporate into the dough.
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Preheat the oven to 350°F and prepare 2 cookies sheets with either parchment paper or a silicone baking mat.
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Pull dough out of the fridge and unwrap the plastic from around it. Wait a couple minutes for the dough to be workable. Using a scale or cookie scoop, measure out 3 Tbsp (80g) balls. Shape the dough into tall balls, and if wanted add more chocolate to the top of the dough. Once all the dough has been measured, put the dough that is not going into the oven back in the fridge.
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Place the dough on the baking sheet leaving a 3 inch gap between the cookies. Bake in the oven for 11-13 minutes or until the edges of the cookies start to become slightly brown. Pull out of the oven and leave them on the pan for 3 minutes to finish the cooking process. Then transfer them to a cooling rack and wait for the to completely cool before eating.Â
(You could eat them sooner but the will lack some structure and be slightly greasy feeling)
