Print

5 Brown Butter chocolate chip cookie Secrets

chocolate chip cookie
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake the ultimate Brown Butter Bakery Style Chocolate Chip Cookies. These cookies are thick, boast delightfully chewy centers, and feature those highly desired gooey chocolate pools. Chef Tariq’s technique ensures a superior, classic cookie every time.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips or chunks

Instructions

  1. Melt the butter in a saucepan over medium heat. Continue cooking, stirring often, until the butter foams, then browns, and nutty brown bits form at the bottom, about 5-7 minutes. Immediately pour the brown butter into a heatproof bowl and let it cool for 15 minutes.
  2. In a large bowl, whisk the cooled brown butter with the brown sugar and granulated sugar until fully combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the chocolate chips by hand.
  7. Cover the dough and chill in the refrigerator for at least 2 hours, or up to 72 hours, for the best flavor and texture.
  8. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  9. Scoop portions of dough (about 3 tablespoons each) onto the prepared sheets, leaving ample space between them for spreading. For extra bakery style height, stack two balls of dough slightly offset.
  10. Bake for 10-13 minutes. The edges should look set and golden brown, but the centers should still look slightly underbaked and gooey.
  11. Remove from the oven. Immediately bang the baking sheet sharply on the counter a couple of times to deflate and create crinkles.
  12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Chilling the dough is essential for thickness and preventing excessive spread.
  • Use high-quality chocolate chunks for the best gooey melt.
  • Banging the pan sets the edges while keeping the middle soft, creating that signature texture.

Nutrition

Find it online: https://savoryskies.com/brown-butter-bakery-chocolate-chip-cookie/