Life @ U of T

Brown Butter Chocolate Chip Cookies Recipe

Happy National Chocolate Chip Cookie Day! In the spirit of the day, elevate your chocolate chip cookie game with this simple and delicious recipe. A chewy cookie — perfect for parties or indulging at home.

Chocolate chip cookies with a glass of milk

Makes about 12 large cookies.

Ingredients

1 cup unsalted butter

1 cup brown sugar

¼ cup white sugar

1 egg and 1 egg yolk

1 tbsp vanilla

1 tsp of espresso powder (You can substitute instant coffee)

1 tsp baking soda

½ tsp salt

2 cups flour

2 cups chocolate chips

Directions

  1. In a medium-size sauce pan, add the butter and melt over medium heat. Whisk constantly so the butter browns evenly. Once the butter has turned brown (about 5-8 minutes), immediately take off the heat. Set aside to cool until it is cool to touch.
  2. Combine brown sugar, white sugar and browned butter in a large mixing bowl. Whisk until smooth and the sugar granules have dissolved.
  3. Add vanilla and egg and beat until fluffy.
  4. Whisk in the baking soda, salt and espresso powder. Don't worry! The espresso won’t make your cookies taste like coffee but rather enhances the flavours.
  5. Add the flour in one cup at a time and mix with a spatula until just incorporated. Be careful not to over mix!
  6. Fold the chocolate chips into the dough.
  7. Cover and refrigerate for at least 30 minutes or overnight if you are prepping the night before.
  8. Preheat oven to 350 degrees Celsius. Scoop out 2 tablespoons of dough per cookie onto a parchment-lined baking sheet. Ensure enough space between the cookies, about 3 inches apart.
  9. Bake for 10-12 minutes until the edges are golden brown. The middle may appear soft but it will continue to cook outside of the oven.
  10. Let cool for 10 minutes before serving.
  11. Enjoy!

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