Small Batch Brown Butter Chocolate Chip Cookies
This Small Batch Brown Butter Chocolate Chip Cookies Recipe features rich, chewy cookies that are full of nutty and caramelized flavor. The brown butter enhances the cookies' depth and perfectly complements the melty chocolate chips, creating an irresistible treat that's both familiar and elevated.
Ingredients
- ½ cup (113.5 g) salted butter*
- ⅔ cup (134 g) dark brown sugar
- ¼ cup (50 g) granulated sugar
- 1 (56 g) large egg
- 2 teaspoon (8 g) vanilla extract
- 1½ teaspoon (7.5 g) milk
- 1¼ cup (150 g) all purpose flour
- ½ teaspoon (2 g) baking soda
- ¼ tsp (0.25 g) espresso powder
- 1 cup (170 g) chocolate, chopped (semi-sweet, dark, or a combo of milk and dark). reserve some to top the cookies
Instructions
Brown the Butter
- Melt butter in a medium sauce pan on medium heat. Stir the butter to make sure it melts evenly. Once the butter is completely melted, it will start to foam up. Continue stirring the butter. As it cooks, it will start to change into a deeper color. This could take 6-8 minutes.½ cup (113.5 g) salted butter*
- You'll start to notice a nutty aroma and the butter will begin to have brown specs at the bottom of the pan. Continue stirring and remove from the heat and pour into a heat-proof bowl and let cool slightly before continuing with recipe. The entire process of browning butter from start to finish should not take more than 10 minutes on medium heat.Once browned, it should weigh out to 92-97g (give or take).
Make the cookies
- Line a small baking tray or a large plate with parchment paper and set aside.
- Once brown butter is slightly cooled, add the sugars (both brown and granulated) into the bowl of the brown butter, and mix with a spatula. Add the egg, vanilla extract, and milk and mix using the spatula, making sure to scrape down the bowl.⅔ cup (134 g) dark brown sugar, ¼ cup (50 g) granulated sugar, 1 (56 g) large egg, 2 tsp (8 g) vanilla extract, 1½ tsp (7.5 g) milk
- Sift in the flour, espresso powder, and baking soda, and mix until most of the flour is incorporated, but you should still see streaks of flour. Add the chocolate and mix until just incorporated.1¼ cup (150 g) all purpose flour, ½ tsp (2 g) baking soda, ¼ tsp (0.25 g) espresso powder , 1 cup (170 g) chocolate, chopped (semi-sweet, dark, or a combo of milk and dark).
- Scoop the cookie dough into 12 balls on the lined tray. Add pieces of chopped chocolate to the top, cover with saran wrap and refrigerate for 12 hours and up to 72 hours.
- Once chilled, preheat the oven to 350℉ / 178℃. Line a baking tray with parchment paper.
- Place cookie dough balls on baking sheet, making sure to leave about 2 inches between cookies. Bake in the middle rack of your oven for 10-11 minutes. You're looking for crispy edges and gooey centers. The center will look underbaked, but it will continue to bake as it cools on the pan.Remove from the oven and let cool for about 10 minutes before removing and placing on a cooling rack.
- TIP: To create perfectly round cookies, use a spoon to scoot the edges of the cookies into a perfect circle. You can even use the cookie cutter method: place the large cutter over the cookies and create small round motions. Make sure the cookie cutter is much larger than the cookie. You can even use a glass or a round bowl.
- Cookies will last at room temperature in an airtight container for 3-4 days.
Notes
Salted butter - This recipe uses salted butter and no extra salt in the ingredients. If you don't have salted butter, add ½ teaspoon salt to the cookie dough.
Nutrition
Calories: 273kcalCarbohydrates: 33gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 34mgSodium: 119mgPotassium: 145mgFiber: 2gSugar: 20gVitamin A: 263IUCalcium: 28mgIron: 2mg
Tried this recipe?Mention @siftwithkima or tag #SiftwithKima on Instagram!
