Brown butter chocolate chip cookies
I have baked chocolate chip cookies a countless number of time, hoping to perfect the flavor. I am proud to say that these cookies are as close to perfection as they come! The quality of the ingredients and the different textures of the added chocolates brought this recipe to another level.
3 C AP flour (King Arthur is highly recommended)
2 teaspoons salt (yes two)
1 teaspoon baking soda
1 teaspoon baking powder
3 sticks (12 ounces) good quality butter ( I used Kerrygold)
1 C dark brown sugar packed
2/3 C granulated sugar
2 L eggs ( room temperature)
2 teaspoons pure vanilla extract
1 C semisweet chocolate chips ( High quality is highly recommended like Callebaut)
1 C bittersweet or semisweet chocolate chunks ( again I used Callebaut brand)
In a medium size bowl, mix the flour, salt, baking soda and baking powder.
Place the butter in a medium pot on low heat and brown the butter till it turns light brown and the butter smells nutty, about 7 minutes.
Place the browned butter in a bowl of a stand mixer and Let it cool down for a few minutes.
Place the sugars with the butter and mix for 5 minutes or until a bit fluffy.
Add the eggs one at a time and mix gently but thoroughly on low speed.
Add the vanilla and mix for a few seconds.
With the mixer on low speed, add the flour slowly till all is incorporated.
Add the chocolate chips and chuncks and mix with a spatula.
Refrigerate the dough before baking for at least 30 minutes but preferably overnight.
Preheat oven to 375F or 190C, and line cookie sheets with parchment paper.
Using 1.5 ounce cookie scoop, place the scooped dough on the cookie sheet 2 inches apart, and bake for 10 minutes, rotating half way through baking time.
Take the cookies out of the oven and let them rest on a cooling rack for 5 minutes before serving, enjoy!