There are so many types of chocolate chip cookies, and if I had to choose a favorite I wouldn’t be able to do so. Chewy, crunchy, with nuts or just with chocolate chips – there really is not chocolate chip cookies I can say ‘NO’ to – of any kind.
I found this following brown butter chocolate chip cookies recipe more than a year ago, in my friend Mor’s baking blog, and ever since I made them several times. The secret is in the use of brown butter, which gives the cookies a deep flavor, rich and makes it highly addictive.
Their texture ranges from crispy to soft, and when baking it spreads the most heavenly scent all over the kitchen. It is simply AMAZING – not less. If you like chocolate chip cookies and you want to diversify your usual recipe, do not miss this one.
Photo: Natalie Levin
Brown Butter Chocolate Chip Cookies
Ingredients:
- 200 grams (1 cup) butter
- 1 ice cube
- 100 grams (1/2 cup) sugar
- 120 grams (1/2 cup) dark brown sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp. vanilla extract
- 1/2 tsp. fine salt
- 280 grams (2 cups) all-purpose flour
- 1/2 tsp. baking powder
- 200 grams dark chocolate (coarsely chopped)
- Preheat oven to 170c degrees and line oven pans with baking paper.
- In a small saucepan put butter and heat over medium heat until melted. Continue cooking until the butter is golden and gets deep shade, while stirring.
- Remove from heat transfer the butter into a clean bowl. Add in an ice cube and stir well until melted. Cool in the refrigerator for 20-30 minutes or until butter is slightly cool.
- In a mixer bowl with whipping attachment put sugar, brown sugar, egg, egg yolk, vanilla and salt and beat at high speed until an airy, creamy and very light mixture is formed.
- Add in the butter and blend at medium speed until blended.
- Replace the whipping attachment with paddle attachment and add in the flour, baking powder and chopped chocolate.
- Blend at low-medium speed just until the dough is smooth.
- Using an ice-cream scoop, create cookies and place on the baking pans at intervals.
- Bake for 10-15 minutes or until golden and set on the edges, but still slightly soft in the center.
- Cool completely and serve.
- Keep the cookies in a sealed jar at room temperature for up to 10 days.
- You can use milk chocolate or white chocolate instead of dark chocolate.
- You can add additional nuts into the dough for extra crunch. Hazelnuts or pecans will be perfect.