Chewy Browned Butter Chocolate Chip Cookies
These Chewy Browned Butter Chocolate Chip Cookies are truly what dreams are made of! These cookies are perfectly chewy, with delicious crispy edges, full of chocolate, and have a beautiful caramelized nutty flavor from the browned butter!
Ingredients
- 1 3/4 cups Bread Flour, measured correctly†
- 1 tsp Baking Soda
- 1 tsp Salt
- 1/2 cup Unsalted Butter, cubed and at room temperature
- 1/2 cup Shortening
- 1 cup Brown Sugar
- 1/2 cup White Sugar
- 1 Egg
- 2 Egg Yolks
- 2 tsp Vanilla
- 1 cup Semi Sweet Chocolate Chips or Chopped Dark Chocolate
- (Optional) Flaky Sea Salt
Instructions
- In a small sauce over medium heat, add butter and bring to a boil. Continue heating over medium heat, constantly stirring until the butter has turned a nutty brown color. It may be hard to see the color if your butter is foaming a lot, so periodically take it off the heat to check the color. Remove from heat, place into a heat proof glass and then into the freezer to cool off for 1 hour.
- In a medium to large sized bowl, add in flour, baking soda, and salt. Whisk well to combine, then set aside.
- In a stand mixer, fitted with the paddle attachment, add shortening and cooled browned butter. Beat on medium-high until well combined. Add in both sugars and beat for 3 minutes, it should look light and fluffy, and expanded in size.
- In a separate bowl, whisk together the egg, yolks and vanilla until smooth, then add to the batter and beat for another 1 minute, scraping at the edges periodically. Add in the flour mixture and mix on low until combined, scraping at the edges. Ensure it is well combined, but do not overmix. Add in the chocolate chips, and fold with a spatula until well dispersed.
- Preheat oven to 375°F. Meanwhile, prepare a baking sheet with parchment paper. Using your hands or a scoop, arrange cookies to be about 2 tbsp each. Place all the cookies onto the baking sheet (do not worry about arrangement yet), sprinkle with sea salt if using, and place into the freezer for 30 minutes to rest (don’t skip, see above!)
- Remove baking sheet from the freezer, and arrange cookies evenly onto 3 baking sheets fitted with parchment paper (I do 8-9 per sheet). Place into the oven and bake for 9-11 minutes.
- Note: If baking in batches, keep cookies cold before baking by keeping them in the fridge.
Notes
† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container.