Ultimate brown butter chocolate chip cookies. What Makes these my Ultimate Chocolate Chip Cookies? Brown butter for incredible depth of flavor and toasty notes Ground oats for lots of chew and texture These cookies also feel a little bit fancy but not so much so that they lose that rustic homeyness. We named this recipe "Ultimate Chocolate Chip Cookies," because it's got everything a cookie They reflect heat, letting cookies bake evenly and brown properly.
I hope you enjoy these brown butter chocolate chip cookies as much as I love baking them. If you make them tag me on Instagram with #ambitiouskitchen so I can see your creation. Keyword brown butter chocolate chip cookies. You can have Ultimate brown butter chocolate chip cookies using 14 ingredients and 7 steps. Here is how you cook it.
Ingredients of Ultimate brown butter chocolate chip cookies
- You need 1 cup of bread flour.
- You need 3/4 cup of all-purpose flour.
- Prepare 1 teaspoon of salt(I use 1/4 tsp).
- You need 1 teaspoon of baking soda.
- It’s 1 cup (2 sticks) of unsalted butter.
- It’s 2-3 tablespoons of cold water.
- It’s 1 cup of dark brown sugar(I used half of cup).
- You need 1/2 cup of white sugar (I used 1/4 cup).
- It’s 2 teaspoons of vanilla extract.
- It’s 1 teaspoon of espresso powder.
- It’s 1 of large egg.
- Prepare 1/2 cup of semisweet chocolate chips.
- It’s 1 of large egg yolk.
- Prepare 5 ounces of dark chocolate, chopped.
Chewy, gooey, and crunchy Brown Butter Chocolate Chip Cookies are loaded with flavor and will surely become your new favorite cookie recipe! Other than that this recipe is simple! Chewy chocolate chip cookies with crisp edges, a rich, buttery, toffee-like flavor, big chocolate chunks, and a sprinkle of sea salt. Melt butter in a medium saucepan over medium-high heat.
Ultimate brown butter chocolate chip cookies step by step
- To make brown butter, just toss it in a sauce pan, and bring it to a boil. After a few minutes of boiling, the milk solids in the butter are going to toast and turn brown. Remove from the heat and pour into a liquid measuring cup to stop the cooking. Give it a stir and add 2-3 tablespoons of cold water to the butter to bring it back up to 1 cup of liquid. Set aside to cool to room temperature. This butter will give a rich, nutty flavor to the cookies..
- Mix dry ingredients: flour, baking soda, salt and sift..
- In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes. Add the egg and yolk and beat until incorporated. Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. It’s okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step..
- Using a spatula to fold the chocolate chips and chunks into the dough.
- Scoop the cookies onto a parchment paper-lined baking sheet. For optimal flavor, cover and refrigerate for 1h or better overnight like I did..
- Bake in a preheated oven 180oC for 12-14 minutes..
- Let them sit on the baking pan for 2 minutes before removing to cooling rack..
Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty. I am obsessed with brown butter chocolate chip cookies. Using chocolate wafers instead of chips is a cookie game-changer. They spread as they melt, creating thin pockets of chocolate in each layer Do not flatten; cookies will spread as they bake. Bake cookies until edges are golden brown and firm but centers are still soft.
