BROWN BUTTER COOKIE
Brown Butter Chocolate Chunk Cookies. 💕
I got this recipe from Georgina Thomas and this is by far the best chocolate chip cookie recipe.
Ingredients:
• 150g (1¼ cups) plain flour (all-purpose)
• ½ tsp baking soda
• ½ tsp salt (plus flaky salt for topping)
• 100g (½ cup) granulated sugar
• 160g (¾ cup) light brown sugar, packed
• 115g (½ cup) unsalted butter, melted and browned
• 1 large egg (or flax egg for vegan option)
• 1 tsp vanilla bean extract
• 80g (3 oz) milk chocolate, chopped
Instructions:
1. Whisk Wet Base:
In a large bowl, whisk together the granulated sugar, brown sugar, salt, and browned butter until well combined.
2. Add Egg and Vanilla:
Add the vanilla bean extract and egg. Whisk until the mixture is smooth and ribbons form — don’t overmix.
3. Mix Dry Ingredients:
Using a wooden spoon or spatula, gently fold in the flour and baking soda until just combined.
4. Add Chocolate:
Fold in the chopped milk chocolate, reserving a small handful to press into the tops of the dough balls before baking.
5. Chill Dough:
Cover and place the dough in the fridge for 40 minutes to 1 hour, until firm enough to scoop.
Instructions:
1. Whisk the Base:
In a large bowl, whisk together the granulated sugar, light brown sugar, salt, and browned butter until fully combined.
2. Add Wet Ingredients:
Whisk in the vanilla and egg until the mixture is smooth and ribbons form — don’t overmix.
3. Fold in Dry Ingredients:
Using a wooden spoon or spatula, fold in the flour and baking soda until just combined.
4. Add the Chocolate:
Stir in the chopped milk chocolate, saving a small handful to press on top of the cookie dough balls later.
5. Chill:
Cover the dough and place in the fridge for 40 minutes to 1 hour, until firm.
6. Bake:
Preheat the oven to 180°C / 360°F. Line a baking tray with parchment paper. Scoop 2–3 dough balls per tray (give them space to spread) and gently press some of the reserved chocolate chunks on top.
7. Shape (Optional):
Bake for 10–13 minutes, until the edges are golden and the centers look slightly underdone. Once out of the oven, use a small bowl or round cutter to swirl around each cookie gently to shape them into perfect circles.
8. Cool & Finish:
Let the cookies cool completely on the tray. They’ll be soft and gooey straight from the oven — absolutely delicious, but fragile. If you can wait, they firm up beautifully. Finish with a pinch of flaky salt on top.
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Brown butter cookies are a timeless treat cherished for their deep, nutty flavor and luscious texture, which is primarily achieved through the browning of unsalted butter. This process caramelizes the milk solids in the butter, lending a warm, toasty aroma and complexity that elevates classic chocolate chip cookies to a gourmet level. To perfect these brown butter chocolate chunk cookies, start by melting and browning the butter carefully over medium heat until it takes on a golden amber hue with a rich nutty scent—avoid burning for best taste. Cooling the browned butter before mixing with sugars ensures the sugar granules dissolve evenly, contributing to the chewy texture. Combining both granulated and light brown sugars adds moisture and depth, as brown sugar contains molasses which enhances softness. The recipe’s addition of vanilla bean extract complements the butter’s toasty notes perfectly, and folding in chopped milk chocolate chunks rather than chips provides a creamier, molten bite. Chilling the dough for 40 minutes to an hour is essential; it allows the flour to hydrate fully and the flavors to meld, while also preventing excessive spreading during baking. Baking at 180°C (360°F) for 10 to 13 minutes until edges are golden but centers remain slightly underdone ensures the cookies stay soft and gooey inside. An optional shaping step immediately after baking helps achieve a uniform round shape, enhancing presentation without compromising texture. Finishing each cookie with a sprinkle of flaky sea salt balances the sweetness and intensifies the chocolate and butter flavors, creating a harmonious taste profile. These cookies are best enjoyed warm when the chocolate is melty but also firm up wonderfully as they cool, providing delightful options for texture preferences. This recipe is versatile, offering a vegan alternative using a flax egg, catering to different dietary preferences without losing the classic taste and texture. Experimenting with different types of chocolate or adding nuts can personalize the cookie further. Overall, mastering these brown butter chocolate chunk cookies requires attention to ingredient quality, precise browning of butter, proper chilling, and careful baking to deliver an indulgent, bakery-quality treat at home.
Are you using cooled melted butter or solid butter