Bakery Brown Butter Chocolate Chip Cookies
These bakery brown butter chocolate chip cookies have a crispy edge and chewy middle with puddles of chocolate in every bite. I am telling you they are the BEST you will ever try.
Ingredients
- 2 cups all purpose flour (260 grams)
- 2 sticks unsalted butter (227 grams)
- 2 tbsp heavy whipping cream (28 grams)
- 3/4 cup brown sugar (150 grams)
- 3/4 cup white sugar (150 grams)
- 1 tbsp vanilla extract
- 1 tsp baking soda
- 1 tsp salt
- 200 grams chopped dark chocolate
- 200 grams semi-sweet chocolate chips
Instructions
- Over medium/low heat, brown your butter in a pan. You want to give the butter a deep brown color, but be careful not to burn it. You need to whisk constantly - DO NOT WALK AWAY. Your nose will be a good indicator that it is done browning; it will smell nutty and toasted. Turn off the heat as soon as it's brown.
- Allow the butter to cool. As it's cooling you should whisk in the heavy cream. It will become thick and creamy in texture.
- While the mixture is cooling, whisk together your dry ingredients - baking soda, salt, and flour.
- Once the butter has cooled, add your brown sugar, white sugar, and browned butter mixture to a stand mixer and mix until well combined.
- Add your egg, egg yolk, and vanilla extract and mix until just combined.
- Next, add your flour mixture and mix until just combined. No overmixing!
- Add in the chocolate and again, mix until just combined.
- Refrigerate the cookie dough overnight. I know, I know, the wait sucks, but it's important and worth it.
- The next day preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Bake 6 cookies at a time for 18ish mins.
Notes
*remember not to overmix at or overbake
*I recommend using a food scale and measuring in grams vs baking cups