brown butter chocolate chip cookies

Most people my age have a roster of men; I have a roster of chocolate chip cookie recipes, switching them out when I get bored. This one is at the top of my rotation since it has the addition of brown butter. The brown butter creates a nutty, toasty flavour that I think enhances the brown sugar flavour. I typically use milk chocolate since I’m not a dark chocolate girlie.

Full disclosure, this recipe is from BA’s best chocolate chip cookies. There are millions of chocolate chip cookie recipes out there; everyone claims to have the best one or that it will change your life. I think it comes down to personal preference — whether you prefer chewy over cakey, crispy over gooey, milk chocolate over dark chocolate. The good thing about recipes is that you don’t have to stick to one for the rest of your life; no one’s feelings are going to get hurt if you decide that you don’t like a recipe one day.

Cookies

170g brown butter

200g brown sugar

50g white sugar

1 egg

2 egg yolks

200g flour

4g salt

4g baking soda

190g chocolate chips - whatever kind you like :)

Method

Preheat the oven to 375F. Line a large baking tray with parchment paper (you might need two trays).

*For the brown butter - place the butter in a small saucepan on medium-high heat and continue to cook until it starts to bubble, swirling the pan occasionally. After about 5ish minutes, the butter will begin to smell nutty and deepen in colour. Remove from the heat and cool to room temp.

In a large bowl, combine the brown butter, brown sugar, and sugar. Stir together using a wooden spoon. Add the eggs one at a time, making sure they are fully combined before adding the next.

In a separate bowl, mix the flour, salt, and baking soda. Add the dry ingredients to the butter mixture, still using the wooden spoon, mix until 90% combined, then add the chocolate chips. Stir until there are no streaks of flour or butter.

Let the mixture rest for roughly ten minutes.

Using a spoon or an ice cream scoop, shape the dough into 2-3tbsp-sized balls. Place the balls onto the prepared baking trays, leaving a 1-2 inch gap between each cookie, basically leaving enough room for them to spread while baking.

Bake for 10-12 minutes until matte and slightly golden, finish with salt :)