brown butter chocolate chip cookies.


Okay, I grew up eating a ton of Nestle Tollhouse cookies...and cookie dough. Like probably an unhealthy amount of cookie dough. But it was the 90's and I'm pretty sure everyone was doing the same thing...right?

And as much as I love those cookies for nostalgic reasons, sometimes the super processed cookies and I don't sit well together. Also, I really really love dark chocolate in everything and want to replace all milk chocolate out there in the world with dark chocolate. So making my own chocolate chip cookies at least gives me the opportunity for that.

Recently I've really gone on the brown butter train with my desserts as well, check out my brown butter rice krispie treats here. So, this was another very fun addition to these cookies.

Now, I'm not a cookie discriminator. You know, people who only like chewy cookies or only crunchy cookies or only thick cookies or only thin cookies. I love all cookies equally...however, I do think all cookies should be eaten warm. Like pop those babies in the microwave for like 20-30 seconds so the chocolate is melty and delicious. However, these are a pretty good combo of gooey inside, crunchy outside.

Chocolate chip cookies seem like the easiest recipes right? Because like everyone and their mother makes them all the time. However, chocolate chip cookies are still scientific. You need to follow the recipes to make sure you're doing the right steps so the chemistry is correct. Such as the mixing of "wet" and "dry" ingredients separately. This is very important to the chemistry of baking. Same with the temperature of the ingredients and mixing egss one at a time...and basically the whole recipe. Now, I'm not saying you can't skip certain parts...because people still do, BUT when you do this, you're not using the recipe, so if something goes wrong YOU CAN'T BLAME THE RECIPE. Sorry for the rant, but it happens so often. Follow the recipe and things should go well!

Ingredients

  • 1 1/2 cup (3 sticks) unsalted butter (amount of butter reduces when you brown it to about 1 cup)

  • 1 1/4 brown sugar

  • 3/4 cup white

  • 2 large eggs, room temp

  • 2 tsp vanilla extract

  • 3 cups all-purpose flour

  • 1 ½ tsp baking soda

  • 1/2 tsp sea salt

  • 1 ½ cups of dark chocolate chunks, divided

  • Extra flakey salt for topping cookies, optional

50

  1. In a large 5-8 qt. pot add butter over a medium-low heat. Melt the butter until completely melted. Then keep stirring as the butter browns…from melted, to dark golden, to a brown and nutty fragranced mixture. This usually takes about 4-6 minutes. You don’t want it to burn, so keep a close eye on it. Remove from heat and let cool, I usually like to stick it in the fridge for just 4-6 minutes.

  2. In a large mixing bowl from your stand mixer, using the paddle attachment, pour 1 cup of brown butter and sugars into the bowl. Mix until thoroughly combined and fluffy. This can take up to 5-6 minutes. Sometimes these don’t mix enough when your butter is melted, so take the time.

  3. Add eggs, one at a time. Then add in vanilla extract.

  4. In a second medium to large bowl whisk flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients with the mixer turned onto low/medium speed. Once well mixed, fold in 1 cup of chocolate chips (leaving behind about ½ cup for topping balls).

  5. Chill dough in the fridge for 1-24 hours.

  6. When ready to make cookies, preheat the oven to 350° F and prepare 3 baking sheets with parchment paper.

  7. Scoop about 2-3 tablespoon sized balls, add some of the remaining chocolate chunks to the top side of your ball. Roll again in your hands to smooth out as much as possible. Place balls onto baking sheets (chunks side up) and a few inches apart.

  8. Bake for 11-13 minutes. Remove from oven and top with flakey salt. Let sit for about 5 minutes, then move to cooling rack.

  9. Enjoy!

Tips:

  • If you don’t bake them all (freeze on parchment paper in the freezer for about 30ish minutes (should be very cold) then transfer into a freezer-safe bag or Tupperware for up to 2 weeks.

  • This is my favorite Cloudy Kitchen tip! Use a round cookie/biscuit cutter that’s just a bit bigger than your cookie. When the cookies just come out of the oven, place cutter around cookies and quickly move cutter in a circle motion to create a perfect cookie shape while still warm and moldable.

  • Placing chocolate chips on top after rolling balls of dough will give you those big chocolate puddles on top!

  • Heat those cookies before eating…maybe just 20-30 seconds in the microwave before you eat so they are nice and gooey!

#guittardchocolate #darkchocolate #chocolatechips #chocolatechunkcookie #chocolatechipcookies #brownbutter #brownbuttercooki

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