Ultimate brown butter chocolate chip cookies

Name: Ultimate brown butter chocolate chip cookies
Yield: 15 servings
Cuisine: American
Ingredients: 1 cup bread flour; 3/4 cup all-purpose flour; 1 teaspoon salt(I use 1/4 tsp); 1 teaspoon baking soda; 1 cup (2 sticks) unsalted butter; 2-3 tablespoons cold water; 1 cup dark brown sugar(I used half of cup); 1/2 cup white sugar (I used 1/4 cup); 2 teaspoons vanilla extract; 1 teaspoon espresso powder; 1 large egg; 1/2 cup semisweet chocolate chips; 1 large egg yolk; 5 ounces dark chocolate, chopped

Lavender @Lavender

Vietnam

After watching this recipe from Tasty.com, I couldn’t resist making it. They tried many kinds of flour such as bread flour, cake flour, all purposes flour. All kinds of sugar: from white to light & brown sugar. All kinds of fat: softened butter, melted butter & coconut oil. This recipe is so perfect with gooey inside, crunchy outside texture. Specially made from noisette butter (brown butter) . I’m familiar with this butter when making Financiers so it is worth a try. So tasty!

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Ultimate brown butter chocolate chip cookies

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Ingredients

15’

15 servings

1 cupbread flour
3/4 cupall-purpose flour
1 teaspoonsalt(I use 1/4 tsp)
1 teaspoonbaking soda
1 cup (2 sticks)unsalted butter
2-3 tablespoonscold water
1 cupdark brown sugar(I used half of cup)
1/2 cupwhite sugar (I used 1/4 cup)
2 teaspoonsvanilla extract
1 teaspoonespresso powder
1large egg
1/2 cupsemisweet chocolate chips
1large egg yolk
5 ouncesdark chocolate, chopped

Cooking Instructions

15’

1

To make brown butter, just toss it in a sauce pan, and bring it to a boil. After a few minutes of boiling, the milk solids in the butter are going to toast and turn brown. Remove from the heat and pour into a liquid measuring cup to stop the cooking. Give it a stir and add 2-3 tablespoons of cold water to the butter to bring it back up to 1 cup of liquid. Set aside to cool to room temperature. This butter will give a rich, nutty flavor to the cookies.
2

Mix dry ingredients: flour, baking soda, salt and sift.
3

In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes. Add the egg and yolk and beat until incorporated.
Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. It’s okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step.
4

Using a spatula to fold the chocolate chips and chunks into the dough
5

Scoop the cookies onto a parchment paper-lined baking sheet. For optimal flavor, cover and refrigerate for 1h or better overnight like I did.
6

Bake in a preheated oven 180oC for 12-14 minutes.
7

Let them sit on the baking pan for 2 minutes before removing to cooling rack.

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Lavender @Lavender

on January 07, 2019 09:57

Vietnam

I'm a Food Blogger. I live in Vietnam. Love baking and cooking.Visit me in blog: https://lindahienhoa.blogspot.com/search/label/BAGUETTE?m=1Visit me in face book: https://m.facebook.com/pages/Hi%E1%BB%81n-Ho%C3%A0s-cooking-corner/725587814212775?ref=hlFollow me in Instagram: https://www.instagram.com/lpurpleicecreamlover/Visit me in Vietnam Cookpad: https://cookpad.wasmer.app/vn/nguoi-su-dung/2578032👉Note: I cannot update new version of Cookpad on IOS because of my Old IPhone. Therefore, Feel free to send me a mesage on Facebook or Instagram if you have some questions about my recipe! Thank you!