These Brown Butter Chocolate Chip Cookies Are My Most Made Cookies Of All Time!
So today’s recipe, my Brown Butter Chocolate Chip Cookies is by far my most MADE (and most requested) cookie recipe: a) because it’s seriously delicious , and b) you don’t need a mixer and c) there is no chill time necessary. Plus, this recipe has browned butter, and it does, indeed, make a HUGE difference. Honestly I haven’t met a person yet who doesn’t absolutely love these cookies. They are THAT cookie.
These Brown Butter Chocolate Chip Cookies Are My Most Made Cookies Of All Time!Why Brown the Butter?How Do You Brown Butter?Brown Butter Chocolate Chip Cookie Ingredients:What Kind Of Chocolate Do You Use In Chocolate Chip Cookies?Why Salted Butter and Coarse Sea Salt?How To Make Brown Butter Chocolate Chip Cookies:How Do You Make Your Cookies So Pretty?Looking For Even More Chocolate Chip Cookie Recipes? Try These:Get the Recipe
But I have a pretty extensive catalog of chocolate chip cookie recipes here on my site. Recently I made a Copycat Crumbl Cookie Recipe that you guys have gone crazy for, AND I even have one titled My Favorite Chocolate Chip Cookies. Which is mostly true. Let me explain… That recipe IS actually my favorite in terms of a traditional chocolate chip cookie. It’s thick, flavorful, made with mini chips (my fave), and overall a classic. BUT the reason I don’t make them as much as I make THIS recipe, is the chill time. Sometimes you just want cookies now (read: most of the time). And also I mentioned these have browned butter, right? NOTE: This recipe is actually the cover recipe from my book, and by far one of the most popular recipes from the book…So I decided I needed to share the recipe here on my site as well for everyone who doesn’t own The Cookies and Cups Cookbook!
Why Brown the Butter?
Browning butter is a simple way to add a real depth of flavor without much effort at all. The fat solids in the butter become a deep amber color and intensify the richness and nuttiness of the butter. You want it to cool enough that your chocolate chips don’t melt, but you don’t want it to become a solid again, since you won’t be using a mixer. If your butter cools too much and it does firm up, no problem just reheat it a little bit! Or, if it cools completely and instead of reheating it you can simply make this recipe in the mixer using the paddle attachment. You have flexibility.
How Do You Brown Butter?
Browning butter is so easy! All you do is:
Brown Butter Chocolate Chip Cookie Ingredients:
Salted Butter. I prefer salted butter in all my cookie recipes, but especially this one, as the saltiness of the butter combined with the addition of coarse sea salt makes these truly a balanced sweet/salty cookie experience. Sugars: I use a combination of light brown sugar and granulated sugar in this recipe. Large eggs. Pull the eggs out of the refrigerator before you brown your butter. This will give them a chance to come up to room temperature. Since the butter will still be a little warm when you add the eggs, it’s better to try to keep all the ingredients close to the same temperature. Vanilla extract. Always and forever use your vanilla extract in your chocolate chip cookies. Dry Ingredients: Baking soda, coarse sea salt, and all purpose flour Chocolate chips. You can use just about any type or brand of chocolate chips in these cookies, but I will hit on my favorite below.
Shape Them While They’re Warm!
As the cookies bake occasionally they can lose their perfectly circular shape. It’s an easy fix! Immediately when they come out of the oven take a spatula and form the cookies back into circles while still on the baking sheet. My most favorite brand of chocolate to use in my cookies is Callebaut. I order it in bulk on amazon. I buy the chocolate disks (callets), which a re a little more flat than a chip, but basically the same…and they melt like a dream. Seriously, if you haven’t tried it do yourself a favor and give it a shot. If I’m out of Callebaut, I’ll use Guittard or Ghirardelli. But using salted butter and coarse sea salt really creates the magic of these cookies in my opinion. Once, about 16 years ago, my mom was making cookies in my kitchen and couldn’t find the salt so used my coarse sea salt instead and I couldn’t believe how delicious it was! The little bits of salt throughout the cookie was an incredible combination with the sweet chocolate. Ever since then, this is how we’ve been making cookies…way before the sea salt trend started!
Use A Cookie Scoop…
This is a super easy cookie making tip. This ensures that all your cookies are the exact same size, which means they will all bake evenly! Plus, using a cookie scoop is just an easier way to portion out dough.
The Crackly Tops…
Ok, I recently just learned this trick, but it is a GAME CHANGER! It really gives your cookies a bakery-style look! Here are the steps: Scoop the dough out with your cookie scoop and then release the dough from the scoop and break it in half. If you wait too kong they set up and their shape can no longer be manipulated. so make sure to do do this while they are still hot!
Add A Few Extra Chocolate Chips On Top…
I do this every time I bake chocolate chip cookies! As soon as they come out of the oven place a few extra chocolate chips on top of the hot cookies. The chips will melt a little, securing them to the cookie, and give them that pretty, professional look!
Looking For Even More Chocolate Chip Cookie Recipes? Try These:
Jacques Torres Chocolate Chip Cookies Half Pound Chocolate Chip Cookies The ULTIMATE Chocolate Chip Cookies Crispy Chewy Chocolate Chip Cookies Thick Chocolate Chip Walnut Cookies
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