If you've been on the hunt for a go-to, easy-to-make and reliable recipe for chocolate chip cookies, I've got your back: enter my Thick Brown Butter Chocolate Chip Cookies Recipe!
This recipe is the result of multiple trials, several batches of "okay" cookies, and lots of late night brain storming. I've put in the hard work, so you don't have to 😉
WHAT MAKES THESE THIS THE ULTIMATE CHOCOLATE CHIP COOKIE RECIPE?
Listen - I know there are hundreds, if not thousands, of recipes claiming to be the best, so I understand your skepticism. But here's my case for why I believe these thick brown butter chocolate chip cookies are, in fact, the best ever:
- The perfect texture: These cookies check all the boxes when it comes to their texture. They are crispy on the edges, gooey and chewy in the middle, and oozing with chocolate
- Mind-blowing flavor: These cookies taste expensive, luxurious. The brown butter adds a lovely nutty flavor to them, the sugar quantity is just right, and the chocolate flavor just shines through
- An easy, no-fuss recipe: This recipe is as good as it gets. No need for a mixer, no need to "cream" butter and sugar (I know we all hate doing that). I've tried different methods and created a recipe that you won't dread making
Don't believe me? Check out some of the reviews I've received on these cookies:
I made them...we ate them...I must make more of them! These are the best cookies I have ever made so thank you for sharing! Ooey, gooey, chewy, chocolatey - so sinful and perfect!@crazelade
Tried this today.. and i must say., this is the best chocolate chip cookies recipe that i baked that i will eat the entire thing.. 🙌😋🥰
I made these and they were awesome, so many creators on this app claim to have the best but these were the best I’ve tried@whatmelydid
HOW TO MAKE THE COOKIES
Before we get into it, check out this video I've made showing the full process:
1. Brown the butter
"Browning" butter simply means melting it in a non-stick pan over medium-low heat, and cooking until the butter solids separate from the butter fat, creating a light brown color. This can take between 5-8 minutes, but you should watch the butter closely and stop cooking it as soon as it turns brown (as it can easily burn!). The brown butter will have a beautiful caramely, nutty aroma.
2. Mix in the sugars
Now, here's a little trick I like to use. I add my light brown and white sugar directly to the pan with the brown butter, turn the heat to low (very low, using a small burner), and whisk for 1-2 minutes. The heat facilitates the dissolving of the sugars, and you don't need to use an electric beater and cream for a long time. The heat also starts breaking down the sugar, which later creates a nice caramely flavor.
Important note: We are NOT trying to caramelize or melt the sugars! So make sure you are using the LOWEST heat and only doing this for 1-2 minutes. If you do this on high heat or for too long, the sugars will crystallize, which is not the outcome we are looking for. I understand this part can be tricky, so if you want to be on the safe side, just take the pan off the heat, and then whisk in the sugars for 2 minutes.
3. Add the egg & yolk
Rest the butter & sugar mix for 5-10 minutes (time will vary based on different factors, you want the mix to be warm but not hot any more). Break in the egg & the egg yolk, and whisk vigorously for 1 to 2 minutes. This is when the sugars will almost fully dissolve and you will have a nice caramel colored mixture.
4. Fold in the dry ingredients
Simply add the flour, baking powder, baking soda, and salt, and fold with a spatula until the flour is almost mixed. Leave a few streaks of flour unmixed, as we don't want to over work the cookie dough
5. Fold in the chopped chocolate!
Now, add in the chopped chocolate! By this point your dough should not be very warm, so the chocolate will not melt in. However, if you have chopped your chocolate very small or are in a warm environment, let your dough cool down a bit before adding the chocolate so it doesn't melt in.
Make sure you are using chopped chocolate! This is critical in getting the best cookie texture and flavor, as chopped chocolate will melt and create puddles in the cookies, unlike chocolate chips which will stay stable. Moreover, with chopped chocolate, we can have chunks of different sizes (I leave some on the larger size), creating a wonderful texture in the cookies.
6. Scoop your cookies
Use a cookie scoop like this one to divide your dough into 8 equal balls (~80g each). These will be big cookies! But that's what we want 😉
Don't apply pressure when shaping your balls - that will cause the cookies to spread less when baking. Just scoop and roughly shape.
If you want to be extra like me, you can place some extra chocolate chunks on top of the cookie balls to create beautiful chocolate puddles on the cookies.
7. Chill the cookie dough
I know, no one wants to wait, but PLEASE refrigerate the cookie dough for at least 30 minutes before baking! Ideally, give it 2 hours. Chilling cookie dough will help ensure the cookies don't spread too much, and give them a deeper, more complex flavor. Here's a little comparison to convince you:
Now you can finally bake! Make sure to pre-heat your oven, and bake for ~10-12 minutes. The timing will vary depending on your oven calibration and the type of sheet you are using. 10 minutes will give a softer, more gooey cookie, whereas 12 minutes will give a more crispy, chewy one. You can do a test cookie to determine the ideal baking time for your preference.
Remember - the cookies will feel a bit underdone when you take them out of the oven, but they will continue to cook and set as they cool.
MY FAVORITE CHOCOLATE TO USE IN THESE COOKIES
Since I get a hundred questions a week about the chocolate I use, I am linking it for you! I go for a mix of dark and milk to get more complexity of flavor in my cookies, but you can also use semi-sweet only.
I absolutely love this chocolate from Valrhona! It is incredible quality and tastes absolutely delicious. I often buy it in bulk and store it in massive containers in my pantry. It is also available in smaller quantities on Amazon, and in some Whole Foods!
FREQUENTLY ASKED QUESTIONS
This is likely because you cooked the mixture on high heat or for too long. Please make sure you are only cooking on the lowest heat setting for just 1-2 minutes. We don't want to caramelize the sugar, we are just facilitating the dissolving process. If in doubt, remove the butter from heat, and then whisk in the sugars.
Yes! I would suggest reducing the brown sugar from ¾ cups to ½ cup. Just know that this will impact the texture slightly.
Either the cookie dough was too warm, or you chopped your chocolate too small. Don't worry, the cookies will still taste good
You can, but you won't get the luxurious, incredible cookies you're hoping for. Chocolate chips don't taste as good, and don't melt into puddles like chopped chocolate. I STRONGLY recommend using chopped chocolate.
The cookies will feel firm and set on the edges, and somewhat soft in the middle. They will set more as they cool!
You can store these cookies in an airtight container at room temperature for 3-4 days. Instead of storing cookies for a long time, I recommend freezing the raw cookie dough balls, and baking fresh cookies whenever you need them! You can put a frozen ball in the oven directly, and add 2-4 minutes more baking time.
This is likely because you didn't chill the cookie dough enough. Make sure you don't skip that step. It's also possible you have made an error measuring the ingredients, or made a substitution which has changed the result.
Ready? Let's get baking!Print
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