Brown Butter Chocolate Chip Cookie Perfection: A Mini Batch Recipe for Ultimate Indulgence

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:

1. 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.
2. 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.
3. Combine Dry Ingredients:
   • Add flour, baking powder, baking soda, and salt to the wet ingredients.
4. 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.
5. Chill the Dough:
   • Cover with plastic wrap and refrigerate for 30 minutes to firm up.
6. 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.
7. 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.
8. 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!