Browned Butter Chocolate Chip Cookies
This is the cookie dough cookies of your dreams. This is my blue-ribbon-award-winning brown butter chocolate chip cookie recipe that is sure to impress your friends and family! It’s pure comfort and the best part? You most likely have all of these ingredients already in your pantry! Let’s get baking!
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00:00 These are award winning cookies- and I’m giving you the recipe!
01:43 Ingredients
02:48 How to make Browned Butter
03:39 Wet Ingredients
04:23 Dry Ingredients
04:44 Add in the Chocolate Chips
04:57 Preparing my pans
05:36 Scoop your balls
06:04 Bake and let cool
06:24 Let’s try ‘em!
07:19 Thanks for watching, see you soon!
Browned Butter Chocolate Chip Cookies | Mila Martinico
PREP TIME
15 MINUTES
COOK TIME
11 MINUTES
TOTAL TIME
30 MIN
SERVINGS
24 COOKIES
INGREDIENTS
2 Sticks of Salted Butter - Browned on the stove and brought to room temp.
1/2 Cup Granulated Sugar
3/4 cup Brown Sugar
1/4 Cup Raw Turbinado Sugar
2 TBSP Molasses
1 TBSP Vanilla
2 Eggs + 1 Egg Yolk
2 1/4 cups All Purpose Flour
1/2 tsp Salt
1 tsp Baking Soda
1 cup Semi Sweet Chocolate Chips
Flaky Sea Salt to top (optional)
TIPS:
Scoop out the dough balls and refrigerate for 4 days or freeze for 3 months
If baking from the fridge, take it out and let it come to room temp and bake as instructed.
If baking from the freezer, bake frozen for 16 minutes.
Store in an airtight container on the counter for up to 4 days. These cookies will stay soft!
DIRECTIONS
Pre-heat your oven. 325° if using dark pans, 350° if using light/aluminum pans.
Line your baking pan with parchment.
Brown 2 sticks of Salted Butter in a sauce pan on the stove.
How to Brown Butter:
On medium-high heat in a medium sauce pan, add 2 sticks of butter.
Once the butter starts to melt, bubble and foam, turn it down to low (a simmer) and constantly stir until little brown bits start forming on the bottom of the pan.
It will start to bubble and change color and become smooth.
Pour into a mixing bowl and refrigerate for 20 minutes or freeze for 10-15 minutes until it’s at room temp.
4. Using a mixer, whip the brown butter until it’s nice and fluffy. Add in all 3 types of sugar (1 1/2 cups total) and whip it, stopping to scrape the bowl regularly until the butter and sugar is creamed.
5. Add in 2 TBSP of Molasses and 1 TBSP Vanilla and mix until combined.
6. In a separate bowl, combine 2 eggs and 1 egg yolk and then mix into the cookie dough.
7. In a separate bowl, combine your dry ingredients. 2 1/4 cup of All Purpose Flour, 1 tsp Baking Soda, 1/2 tsp Salt. Whisk together and then slowly add into the cookie dough, about a 1/2 cup at a time, stopping to scrape the bowl Mix on low-medium speed and mix until all of the dry ingredients are incorporated into the wet ingredients. Then stop so as to not over mix.
8. Remove the cookie dough from the mixer and add in 1 cup of Semi Sweet Chocolate Chips, mix in by hand.
9. Scoop out your cookies with a 1 TBSP scoop onto your parchment prepared pans and if you’d like, sprinkle flaky sea salt on top of the dough balls before they go into the oven.
10. Place them in the oven and bake for 11 minutes.
11. Remove and let your cookies cool for 5 minutes on the pan and then transfer to a cooling rack.
Buon Appetito!
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