Hey Everybody! Friday/Friyay!!! I hope you all had an amazing week. Our house is crazy busy since we had our baby girl, but I think we’re finally starting to get into a rhythm, kind of. I wanted my first “cookie” post to be my FAVORITE cookie. That’s right. All the other cookies will be jealous, but if I had to choose just one, this is it – Brown Butter Chocolate Chip Cookies that totally redefine what you thought you knew about regular ol’ chocolate chip cookies.
I’ve been making chocolate chip cookies since I was a kid, but I started browning the butter for the first time about 6 years ago, and it was a total game changer! What do I mean by brown butter? Basically slowly cooking the butter in a pan until the butter separates and the milk solids become brown, nutty, caramel-ly, and irresistible – the French call this ‘beurre noisette” which literally means hazelnut butter. I guess you could say that it took a French invention to make this beloved American classic truly Great Again.
I started to take these cookies to my husband’s hair salon in SoHo, and the stylists and clients would go nuts over them! (Shameless plug, go to ALIBI NYC Salon, and you may get one of my sweet treats along with your dope new haircut.) They became my signature treat, obviously because everyone loves them and they’re easy to share, but also baking is my way of showing love. Baking is my love language – it’s how I say all the important things: I love you. Thank you. Congratulations. Welcome. I’m sorry. Good bye.
So, there are a couple tricks to making the best damn cookies ever. Once you mix up the cookie dough, I use an ice-cream scoop like this one to perfectly portion out the dough balls, then place them on a plate (covered with plastic wrap) to chill. Because you browned (liquified) the butter, you HAVE to chill the dough for about an hour and a half before you bake in order for them to keep their beautiful puffy shape, and be crispy on the outside and gooey on the inside. Read that again, SCOOP then CHILL, because have you ever tried to scoop out cold cookie dough? It’s impossibly frustrating. I get that this is annoying, and it’s hard to wait, but trust me, these babies are worth it. If you don’t let them chill, the cookies will melt and be flat, and a big mess. And one more thing, use really good SALTED butter, and good quality semi-sweet chocolate chips. I use salted butter (contrary to many bakers) because the extra little bit of salt enhances the flavor of the chocolate and the caramel notes of the brown butter. Do it, it’s amazing.
Did you make the recipe? Tag #lionsbread on Instagram, I love to see what you’re making! xo, L
Brown Butter Chocolate Chip Cookies
The absolute best chocolate chip cookie. Period. Crisp on the outside, chocolatey and gooey on the inside, get ready to fall in love.
Ingredients
- 1 c (2 sticks) salted butter
- 2 1/4 c all-purpose flour
- 3/4 tsp kosher salt
- 1 tsp baking soda
- 1 egg, plus 1 egg yolk
- 1 1/4 c packed dark brown sugar
- 1/4 c granulated sugar
- 2 T sour cream or greek yogurt
- 2 tsp pure vanilla extract
- 1 1/2 c semi sweet chocolate chips
Directions
- Step 1 Melt the butter in a small frying pan, over medium-low heat. After about 4 minutes, the butter will begin to foam. Gently whisk the butter constantly from now on. The butter will continue to bubble and foam for another 4-5 minutes. Once it begins to turn brown on the bottom of the pan and smell nutty and caramel-ly, remove the pan from the heat, and pour the hot brown butter into a heat proof bowl. Allow to cool slightly for about 10 minutes.
- Step 2 In the bowl of a stand mixer fitted with a paddle attachment, or a large bowl with an electric handheld mixer, mix the butter, brown sugar, and granulated sugar for 2 minutes. Beat in the egg, egg yolk, vanilla extract, and sour cream for another minute.
- Step 3 Add the flour, salt, and baking soda to the bowl, and mix on low speed until just combined. Add the chocolate chips and mix in gently, by hand.
- Step 4 Using an ice cream scoop, portion out dough balls onto a large plate. Cover with plastic wrap, and chill for at least 1.5 hours.
- Step 5 Preheat oven to 375*F.
- Step 6 Remove cookie dough balls from the fridge, and place on a baking sheet lined with parchment paper. Bake for 10-12 minutes, rotating the pan 180* halfway through. The cookies should be lightly golden brown, and just set. Don’t overbake!
- Step 7 Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack or brown paper bag to cool completely. Enjoy!
