Dive into the world of gourmet baking with these brown butter chocolate chip cookies, which elevate a classic treat to new heights of deliciousness. This mini batch recipe focuses on the rich, nutty flavor of browned butter paired with the sweetness of chocolate chips, creating a cookie that's both satisfyingly chewy and delightfully crispy around the edges. Each cookie is a small batch masterpiece, perfect for when you crave something sweet but don't need a full dozen.
Why You'll Love This:
These cookies blend the aromatic richness of brown butter with the classic charm of chocolate chip cookies, offering a sophisticated twist on the familiar favorite. The use of both dark brown sugar and semi-sweet chocolate chips provides a deep, caramel-like sweetness that complements the toasty notes of the brown butter beautifully. Perfect for those who appreciate a cookie with a complex flavor profile and perfect texture.
Perfect Occasion:
Whether you're looking to treat yourself on a quiet evening or impress guests at a casual gathering, these cookies are a perfect choice. They're also great for small family desserts, intimate coffee breaks, or as a thoughtful homemade gift that shows you care. The recipe is particularly suited for those occasions when you want a fresh, warm batch of cookies without leftovers.
Decoration Tips:
For an extra touch of gourmet flair, sprinkle a pinch of flaky sea salt over the cookies right after they come out of the oven. This not only enhances the flavors but also adds a crunch that contrasts beautifully with the soft, chewy texture of the cookies. If you're feeling extra indulgent, drizzle melted chocolate over the cooled cookies for a double chocolate experience.
Ingredients:
- 113g unsalted butter (about 8 tbsp)
- 100g dark brown sugar (about ½ cup)
- 50g granulated sugar (about ¼ cup)
- 1 room temperature egg
- ½ tsp vanilla extract
- 160g all-purpose flour (about 1 ⅓ cups)
- ¾ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 150g semi-sweet chocolate chips (about ¾ cup plus 2 tbsp)
Method:
- Brown the Butter:
- Melt butter in a small saucepan over medium heat until it turns amber with brown specks. Transfer to a medium mixing bowl and chill in the freezer for 5 minutes.
- Mix Wet Ingredients:
- Ensure you have at least 90g of brown butter. If less, add water to make up the difference.
- Whisk in both sugars, followed by the egg and vanilla, until well combined.
- Combine Dry Ingredients:
- Add flour, baking powder, baking soda, and salt to the wet ingredients.
- Form the Cookie Dough:
- Fold the mixture with a rubber spatula until almost combined, then fold in the chocolate chips until no flour streaks remain.
- Chill the Dough:
- Cover with plastic wrap and refrigerate for 30 minutes to firm up.
- Prep for Baking:
- Preheat the oven to 350°F (175°C).
- Scoop heaping 3 tbsp of dough per cookie. Let the dough soften slightly if too firm.
- Bake the Cookies:
- Place dough balls on a parchment-lined baking sheet, spacing them apart and topping each with extra chocolate chips.
- Bake for 12-14 minutes until the edges are golden brown.
- Shape and Cool:
- Immediately after baking, use a bowl or cup to gently round the cookies.
- Let them sit on the tray for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle with sea salt before serving.
Enjoy these heavenly brown butter chocolate chip cookies, a small batch treat that promises big flavor and the perfect chewy-crispy texture!