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Brown Butter Chocolate Chip Cookies — sweet, chewy, nutty brown butter infused cookies full of semi-sweet chocolate chips.
Chocolate Chip Cookies is my favorite recipe. It’s the first and the only recipes that I remember from my 6th grade home economics class. Adding brown butter to cookie dough takes a perfectly innocent chocolate chip cookie recipe from middle school to seductress. It’s the exact same recipe rations but you end up with a whole new animal. A nutty, salty, caramel-flavored cookie made to swoon.
What is brown butter and how to use it
Browning butter is a technique that slowly heats butter to caramelizes the milk solids. The browned bits of milk solids give a nutty aroma that transfers the taste into recipes. It’s especially nice in baked goods like chocolate chip cookies but also very tasty in pasta dishes and vegetables.
Cookie recipes using brown butter
Chocolate chip cookies ingredients
Salted brown butter– For a detailed tutorial, follow the instructions in the post How to Brown Butter.
Dark brown sugar
Semi-sweet chocolate chips
Pan bang cookies—no banging required
Pan bang cookies are a consistent popular trend that has more value than just its cool look. The crinkles/ripples in the pan banged cookies are both chewy and crispy. To achieve this delicious effect, the cookie sheet is literally tapped or banged against the oven rack during baking the to ensure that the center falls and spread resulting a rippled cookie. These rippled brown butter chocolate cookies are naturally so without the need of pan banging. Being make with melted butter and baked right away, the cookies naturally spread and crinkle resulting in the pan bang look!
Preheat the oven to 350°. To a large mixing bowl add melted browned butter and both sugars. Follow by beating in the eggs, vanilla extract, and salt then mix in the chocolate chips.
Spread the flour over the cookie batter then sprinkle the baking soda over the flour and mix it well to for a dough. Don’t over mix.
Scoop mounds of dough onto a large baking sheet 2-3 inches apart. A dozen usually fits well on an 18×13 sheet pan. Bake for 9-12 min. Allow cooling for 5 min before moving to a wire rack.
How to freeze cookie dough
To store cookie dough for later use, it is best to freeze it. Place scoops of dough on a parchment or mat lined baking sheet. Freeze the dough for 15 minutes or so before moving them to a freezer bag.
To bake the frozen cookie dough, simply place them in a preheated 350° oven for 12 minutes or more until the center is set and edges are golden. Allow them to cool for 5 minutes before moving to a wire rack.
Note: The cookies will be slightly thicker and won’t have the pan bang look having been baked from frozen. They will still be chewy and delicious!
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Brown Butter Chocolate Chip Cookies
- 2 1/2 c all-purpose flour (300 grams)
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/3 c salted brown butter melted
- 3/4 c dark brown sugar packed
- 3/4 c granulated sugar
- 2 tsp vanilla extract
- 2 eggs
- 1 c semi-sweet chocolate chips more or less
- To melt the butter over medium heat until bubbling then drop the heat. Whisk the butter constantly until the bottom bits are brown and the butter is an amber color. Pour the butter into a heatproof container to cool.
- Preheat the oven to 350°. To a large mixing bowl add melted browned butter and both sugars. Follow by beating in the eggs, vanilla extract, and salt then mix in the chocolate chips. Spread the flour over the cookie batter then sprinkle the baking soda over the flour and mix it well to form a dough. Don’t over mix.
- Scoop mounds of dough onto a large baking sheet 2-3 inches apart. Bake for 9-12 min. Allow cooling for 5 min before moving to wire rack.