Big, Bold Brown Butter Chocolate Chip Cookies

Big, bakery-worthy chocolate chip cookies that are soft, chewy and full of chocolate.

It’s around 5 pm here in the Netherlands, and I’m about to leave for the airport to meet my sister (Neha). She’ll be in Amsterdam for the evening and is heading to India in the morning. We’re staying at our friend’s place in Amsterdam for the night, and Neha asked meet bake something as a ‘thank you.’

I love chocolate chip cookies- in fact, I have amazing ones on the blog already, regular old salted chocolate chip cookies, vegan chocolate chip cookies, and an oldie, Jaque Torres’s chocolate chip cookies. But there’s so many ways you can make cookies, and this one is a new favourite of mine – Joy the Baker’s dad’s brown butter chocolate chip cookies.

These chocolate chip cookies are delicious: chewy, soft, thick, full of puddles of melted chocolate. And in any case anything that has brown butter in it is a favourite of mine. 

There’s a few things I did differently from the original recipe:

1. I used 50% granulated sugar and 50% brown sugar (but you can use 75% brown and 25% white).
2. I used a bar of dark chocolate and chopped it up instead of chocolate chips.
3. I topped them with flaky sea salt to seal the deal.

And without further ado, the recipe!

Big, Bold Brown Butter Chocolate Chip Cookies

Soft, chewy, gooey chocolate chip cookies perfect for all occasions.

5 from 3 votes

Prep: 30 minutes minutes

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Ingredients

• 230 grams (1 cup) unsalted butter, divided, cubed
• 150 grams (3/4 cup) brown sugar
• 150 grams (3/4 cup) granulated sugar
• 1 large egg
• 1 egg yolk
• 1 tsp vanilla extract
• 1 tsp baking soda
• 3/4 tsp salt
• 325 grams (2 and 1/3 cups) all-purpose flour
• 200 grams (1 and 1/3 cup) dark chocolate, (I use 55-60% cacao solids)

Instructions

• Begin by browning half the butter. Place into a small saucepan over low heat, and swirl the pan till the butter begins to bubble vigorously and turn an amber colour. You'll see flecks of brown appear on the surface, and the butter should release a nutty, caramel-like aroma. It will take around 5-8 mins.
• Pour the butter into a large bowl, and let it cool slightly. Then add in the remaining butter.
• Let the mixture sit for several minutes, till it reaches room temperature.
• Add the sugars, and cream till light and fluffy, around 5 minutes.
• Toss in the egg, egg yolk and vanilla extract, mixing till smooth.
• Next, whisk in the salt and baking soda.
• Fold in the flour, switching to a wooden spoon or spatula for ease.
• Finally, fold in the chocolate chunks, till they are well-distributed.
• Cover the bowl with plastic wrap and chill for 1-2 hours or overnight.
• Preheat the oven to 180 C or 350 F and line a cookie sheet with parchment paper.
• Remove the dough from the fridge. If it's too firm, let it sit for a few minutes to soften up. Otherwise, measure 60 g (2 and 1/2 tbsp) sized portions of the dough and roll into balls.
• Place on the cookie sheet, around 2 inches apart (I do around 9 at a time) and bake for 12-15 minutes or until the cookies have spread out and the edges are golden. The longer you bake these the crunchier they will be.
• Let the cookies cool on the baking tray for around 10 minutes, then transfer to a wire rack to cool completely.
• These are delicious warm, out of the oven, with some ice cream for extra indulgence.

Notes

Once rolled, you can freeze the cookie balls until you are ready to bake, for a month or two. Add an extra minute to the baking time. 

Recipe Joy the Baker and her dad, Clifford! See here.

Author: Vedika

Course: Dessert

Cuisine: American

Keyword: Chocolate, cookies