Soft and chewy on the inside, but crispy on the edges – that’s my formula for a perfect Chocolate Chip Cookie! With the addition of brown butter they are likely to become a new favourite!
Chocolate Chip Cookies are a classic and probably everyone’s favourite. And yes, almost every one of the recipes available is good because – it’s really hard to mess up something that is fundamentally DELICIOUS. Do you agree? But that doesn’t mean that we can’t turn GOOD things into GREAT things.
Yup, the greatness comes with BROWN BUTTER. And we need it. YOU need it. Trust me – it’s THAT GOOD. I remember the first time I smelled and tasted burnt butter – it was love at first sight! Or should I say love at first smell/bite?
It was acutally introduced to me by my Grandma, when I was a child. She has this dish that her family often made in her childhood. She described it as a “poor man’s meal”. If you lived on the country side and had a few cows, you probably had all kinds of milk products, including organic homemade butter. They didn’t have much, but there was always some potatoes, flour or cornmeal. And let me tell you, polenta drizzled with brown butter? Or mixed with sauce made from brown butter, yogurt and garlic? One of the best things I’ve ever eaten, there’s no doubt about it!
What is Brown Butter and how do you make it?
Brown Butter or Beurre Noisette is essentially unsalted butter that’s been cooked beyond its melting point to burn milk solids. As you know, butter is consisted of fat, water and milk solids. Since I’m from Europe, the “normal” butter I use always has at least 82% of butterfat. I discovered that there’s some difference between American and European-style butter and that ours is better in flavour so, if you can, use that one!
When you decide to make brown butter (which I’m sure you already did 😉 ), be sure to use a light coloured saucepan because you need to be able to see all the little brown specks. Once the butter is melted, you have to keep an eye on it, stirring occasionally with a wooden spoon. You want to burn those milk solids to produce a beautiful, nutty aroma. But be careful not to burn it all the way, it’s a thin line between browning and burning. Once you pass the melting point, it takes only a couple of minutes to make it out-of-this-world delicious!
Brown Butter is often used in french cuisine as a sauce in savoury dishes. God Bless the French and their delicious food! So if you ever find yourself with some leftover brown butter, you can use it in tons of things – sweet or savoury! Let your imagination run wild and free 🙂
Now go get your apron on and get baking! These are the tastiest and the easiest chocolate chip cookies EVER and you need them in your life!
FOR MORE EASY COOKIELICIOUS DESSERTS, CHECK OUT THESE:
If you make this recipe, be sure to take a picture of it and tag me on Instagram @anasbakingchronicles so I can see your delicious creations, or tell me all about it in the comments section below! Happy baking!
Brown Butter Chocolate Chip Cookies
- 170 g unsalted butter
- 1 large egg room temperature
- 1/2 teaspoon vanilla extract
- 100 g granulated sugar
- 80 g light muscovado sugar
- 210 g all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 160 g dark chocolate
- Cut the butter into cubes and melt it in a small saucepan, over a medium to high heat. Once melted, you want to keep heating it, stirring occasionally with a wooden spoon, until brown specks appear and you can feel that nutty aroma. Be careful not to burn the butter, but also don’t “underbrown” it – if you know what I mean.
- Once your butter is browned, transfer it in a bowl and let it cool to room temperature, but it still has to be melted. You can do this in a fridge to speed up the process.
- While your brown butter is cooling, sift together flour, baking powder, baking soda and salt, and put aside. Chop dark chocolate into chunks the size of your choice. I chopped it finely, with a few larger bits.
- Once your butter has come to room temperature, add to it both of the sugars, an egg and vanilla extract. Combine together using a whisk.
- Add the dry ingredients and chopped chocolate to wet ingredients and fold everything together using a silicone spatula or a wooden spoon.
- Once your dough is ready, it’s best to let it rest in the fridge overnight in order to enhance all the flavours. Before baking it, be sure to take it out of the fridge and let it come to room temperature. If you don’t like the idea of letting your cooke dough rest overnight, you can bake it right away – it’ll still be delicious 🙂
- Preheat your fan oven to 160°C (325°F) or 175°C if you’re not using a fan oven and line the baking sheet with baking paper. Using an ice cream scoop make approx. 16 cookie dough balls and line them on a baking sheet, leaving quite a bit space between them because they will spread.
- For soft and chewy cookie with crispy edges – bake them for 10-11 minutes. For a completely crunchy cookie, bake it 3-4 minutes longer. It all depends on your oven and the size of the cookie.
- When they are done, they will be really soft at the touch, but the edges will be crispy. Leave them for 2 minutes on a baking tray and then transfer them to a cooling rack.
- Make sure to strain light muscovado sugar through a sieve to get rid of large chunks of it in the batter.
- I you’re not sure how hot your oven is, you can do a test batch of cookies (like 4-5 of them) to estimate the best baking time, so you don’t end up with a less than perfect cookies.
- If you still don’t own one, I advise you to buy a kitchen scale – they’re cheap and easy to use, and always guarantee the same results in baking! 🙂
- Letting the dough chill overnight in the fridge really did enhance all the flavours, but if you don’t have time and you want your cookies ASAP, they will still be delicious baked right away.