⁘ anna bakes cupcakes ⁘

brown butter chocolate chip cookies

thick, gooey, chocolate chip cookies made with browned butter

recipe from Blue Bowl Recipes


baked in August 2023

yield: 13 cookies
prep time: 20 minutes
cook time: 9 minutes
difficulty level: medium

Ingredients

Directions
  1. Add butter to a medium saucepan over medium heat. Melt the butter, stirring occasionally.
  2. Once it's melted, turn the heat to medium-low, and continue cooking the butter, stirring frequently. The butter will get foamy and bubbly, then turn a deep golden shade with a nutty, caramely aroma. (This will take about 4-6 minutes once the butter has melted.)
  3. Pour into a large bowl, making sure to scrape in the brown bits from the bottom of the pan, and allow to cool while you gather the other ingredients.
  4. Add the sugars to the mixing bowl of butter, and whisk to combine.
  5. Add the eggs and vanilla, and whisk until smooth and combined, about 30-45 seconds.
  6. Stir in the dry ingredients, then the chocolate chips or chunks last.
  7. Let the dough rest on your counter for about 20 minutes.
  8. Pre-heat your oven to 400℉ (yes, that's correct) and line a few cookie sheets with parchment paper or silicone baking mats while you wait.
  9. Scoop the dough into balls that are 100 grams in size. This is about the size a large cookie scoop or an ice cream scoop will give you, or about 4.5 Tablespoons each.
  10. Place 5-6 cookies on each baking sheet, and bake one at a time.
  11. Bake for 4 minutes at 400℉, then turn the temp down and bake at 350℉ for 4 to 5 minutes, for a total of 9 minutes. This will give you a nice crisp exterior, while keeping the cookies soft and gooey on the inside.
  12. Let cookies cool on the baking sheet on a wire rack for 5-10 minutes, or until cooled just enough to handle. Dig in while they're warm and gooey!
  13. Sprinkle with flaked sea salt if desired.
  14. Store cooled, leftover cookies in an airtight container for 3-4 days.
  15. Freezing Cookie Dough & Make-Ahead Tips: Cookie dough can be balled, frozen on a sheet pan until solid, then transferred to a freezer bag or airtight container. Freeze for 1-2 months. Bake from frozen, adding 1-2 mins to the bake time. The cookies will hardly spread, but will be done when the edges appear and feel just set. Same goes if you refrigerate the dough balls (they keep 3-4 days in the fridge). Add 1 min or so to the bake time. They will not spread out of the fridge either.

Nutrition