I often search online for recipes, even if I do have a favorite already because sometimes you find interesting variations. When you search for cookies you will find hundreds and thousands of recipes for the “perfect chocolate chip cookie”, and most of them are in fact very delicious.
There are 5 minutes cookies to 2-hour cookies, cookie dough that should rest for 10 hours in the fridge to cookies that you should start making on Wednesday if you wanna eat them on Friday night. Then there are the different ingredients, some use dark sugars some regular some extra dark.
I love the taste and texture of these cookies.
They’re simply the best; the brown butter makes a big difference. Like always good quality chocolate Don’t skip the sea salt sprinkle, in the end, it makes it so much better. The cookie dough can be shaped into balls and placed in the refrigerator on a cookie sheet. The butter firms up in the refrigerator, and does not melt, and spreads quickly when baked.
This dough can be made ahead and refrigerated, and I almost always refrigerate the cookie dough for at least 12 hours, sometimes overnight. To make it easier for yourself, shape the cookie balls, cover them with shrink wrap before chilling. This way you only have to preheat the oven and pop the cookie sheet in the oven once it heated. <b>what happens when you chill the dough before baking it?</b>
To know more about browned butter, you should read about it in my recipe for XL skillet cookie here
Brown Butter Chocolate Chip Cookie
- 2 sticks of unsalted butter ( softened)
- 1 cup brown sugar
- ½ cup sugar
- 2 whole eggs
- 2 cups all-purpose flour
- 2 teaspoon vanilla extract
- 1½ cups chocolate chips ( I use a good quality chocolate bar, chopped into chunks)
- 1 teaspoon salt
- 1 teaspoon instant coffee granules
- 1 teaspoon flaky sea salt
- Line a baking sheet with parchment paper and set it aside.
- Melt the 1 stick of butter over medium-high heat in a medium skillet. Allow it cook until it foams, while you keep swirling the pan, DO NOT STIR. When the butter is medium gold a few minutes after foam appears, pour it into a heat-proof bowl. Allow it to completely cool.
- Preheat oven to 375 degrees, place the rack in the middle.
- In a separate bowl, combine the flour, coffee, baking soda, and salt.
- Cream the second stick of softened butter with both the sugars, regular and brown.
- Once the butter and sugars are thoroughly mixed add eggs to the mixture one by one, scraping the bowl to make sure all the ingredients are incorporated.
- Now add the cooled brown butter, make sure the mixer is on low speed, slowly drizzle the melted butter, scrape and mix again for a minute.
- Add the flour mixture, 1/2 cup at a time while mixing on low speed, mix until completely incorporated. Stir in the chocolate chunks. Let the batter sit in the bowl for 30 minutes, flour hydration.
- Scoop balls of dough and place on a parchment-lined baking sheet, spacing about 3” apart. Press extra chocolate chunks into the tops of each cookie, if desired.
- Sprinkle the flaky sea salt, a little on each cookie.
- Refrigerate scoped cookies for 15 minutes, then bake for 9 to 10 minutes, or until golden brown.
- Let cool on baking sheets for 10 minutes, then transfer to a wire rack and let cool completely.
♥ Because the butter is not whipped but actually browned, these cookies are going to be a little bit flatter than regular cookies.
♥ The Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.
♥ Bake the cookies until edges are golden brown and firm but centers are still soft.
♥ Try using chopped chocolate along with chips. There is a big difference in texture, They melt more easily, spread in layers as they melt, and remain much softer than the chocolate chips.
♥ Letting the dough hydrate results in a fluffier and lighter cookie, you can bake it right away for chewy and thinner cookies.
♥ The coffee adds a richness of flavor, coffee and chocolate go very well together.