Bakery Style Brown Butter Chocolate Chip Cookies
Better than any bakery, these Bakery Style Brown Butter Chocolate Chip Cookies are an upgrade from the classic chocolate chip cookie! Made with nutty brown butter, a touch of espresso and a combination of milk chocolate and bittersweet chocolate.
INGREDIENTS
Brown Butter Chocolate Chip Cookie Dough
- 1 Cup (227g) Unsalted Butter browned
- 2 Cups (240g) All-Purpose Flour
- 2 Teaspoons Cornstarch
- ¾ Teaspoon Baking Soda
- ½ Teaspoon Baking powder
- ½ Teaspoon Fine Salt
- ¾ Teaspoon Fine Espresso Powder (optional, but highly recommended)
- ¾ Cup (150g) Dark or Light Brown Sugar, packed
- ½ Cup (100g) White Sugar
- 2 Teaspoons Vanilla Paste or Extract
- 1 Large Egg + 1 Large yolk room temp
- 4 Ounces (114g) Milk Chocolate, chopped
- 4 Ounces (113g) Bittersweet Chocolate, chopped
- Flaky Sea Salt as garnish
Instructions
- Make Brown Butter - In a light colored saucepan and over medium heat, add your cubbed unsalted butter. Swirl the pan and keep the butter moving around constantly. Once completely melted, the butter will foam and sizzle and gradually start to brown. After about 6 to 8 minutes your butter should be ready. Be careful not to burn it.1 Cup (227g) Unsalted Butter
- Cool Brown Butter - Immediately transfer to a glass bowl, making sure to scrape all the brown bits from the bottom of the pan. That's where all the flavor is! Set aside and allow to cool for at least 20 minutes.
- Prep Chocolate - If you are using chocolate bars, chop the chocolate in various size chunks; set aside.4 Ounces (114g) Milk Chocolate, chopped4 Ounces (113g) Bittersweet Chocolate, chopped
- Combine Dry Ingredients - In a medium bowl, mix together all-purpose flour, cornstarch, baking soda, baking powder, espresso powder and salt; set aside.2 Cups (240g) All-Purpose Flour2 Teaspoons Cornstarch¾ Teaspoon Baking Soda½ Teaspoon Baking powder¾ Teaspoon Fine Espresso Powder (optional, but highly recommended)½ Teaspoon Fine Salt
- Combine Wet Ingredients - In a large mixing bowl, add cooled brown butter, brown sugar and white sugar and whisk until combined.¾ Cup (150g) Dark or Light Brown Sugar, packed½ Cup (100g) White Sugar
- Add egg, yolk and vanilla and whisk well for about a minute.1 Large Egg + 1 Large yolk
- Combine Wet & Dry Ingredients - In 2 additions sift the dry ingredients into the wet ingredients. Switch to a rubber spatula and mix until there are very few flour steaks left. Do not overmix.
- Then gently fold in the chocolate until just combined.
- Scoop & Chill - With a large cookie scoop (I used the #20 scoop which hold 3 tablespoons), portion out your cookies and place on a parchment lined baking tray. Cover tightly with cling wrap and chill for at least 3 hours or up to 72 hours in the fridge.
- Bake - When you are ready to bake, position a rack in the center of the oven and preheat to 350ºF (176ºC). Set cookie dough balls 2 to 3 inches apart on a parchment-lined baking tray and bake for 10 to 12 minutes. Do not overbake!
- As soon as they come out of the oven, shape them if needed (*see note below) and then sprinkle with flaky sea salt and allow to cool on the baking sheet for a few minutes before transferring to a cooling rack. Serve slightly warm and enjoy!
Notes
For perfectly round cookies, try this hack! Right when you pull the cookies out of the oven, place a large round biscuit cutter, ramekin or bowl over the cookie (it should be a bit bigger than the cookie itself) and make several circular motions. As the edge of the cookie touches the inside of the biscuit cutter, it will round out any irregular edges. You can also use a spatula, fork or spoon to shape the cookies.
These Brown Butter Chocolate Chip Cookies are best eaten freshly baked. I recommend freezing cookie dough and baking them when you get a craving.
Store leftover cookies in an airtight container at room temperature. Best consumed within 1 to 2 days.
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