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Brown Butter Chocolate Chip Cookies

The addition of brown butter and espresso give your basic chocolate chip cookies a fantastic boost of flavor and chewiness.
Prep Time1 hr 20 mins
Cook Time15 mins
Total Time1 hr 36 mins
Course: Dessert
Cuisine: American
Keyword: Brown Butter, Chocolate Chip, Cookies
Servings: 4 dozen
Author: Erica Visocky, www.faithandsanity.com

Ingredients

  • 1 cup unsalted butter
  • 3/4 cup granulated sugar https://amzn.to/2BQ6wmU
  • 3/4 cup brown sugar https://amzn.to/2E9A4fA
  • 1 tbsp espresso powder https://amzn.to/2XnmGND
  • 1 tsp vanilla https://amzn.to/2H2dyrR
  • 2 lg to ex lg eggs
  • 1 1/4 tsp salt
  • 1 tsp baking soda
  • 2 cups all-purpose flour https://amzn.to/2C2MGVF
  • 1 1/2 cups chocolate chips https://amzn.to/2XmVSgu

Instructions

  • 1) Brown Butter: Set aside a heat-proof dish for finished butter. In a saucepan, add butter. Over medium heat, melt butter, stirring and scraping down sides occasionally. Do not leave the stove. Butter go through a large bubble phase, then into a foam phase. As the butter begins to brown, there will be less foam and as you will see the bottom turning brown. Once the butter is about the color of a golden brown cookie, remove from the heat and stir to allow further browning. Once it deepens slightly more, gently pour into heat-proof dish. Cover with plastic wrap and allow to come to room temp. Then place in fridge until firm. You can also place in the freezer but bring it back to room temp before continuing with recipe.
  • 2) Mixing: In a stand mixer, cream browned butter. Add sugar and brown sugar. Beat until light. Add espresso, vanilla, salt and baking soda. Beat until incorporated then scrape down sides. Add flour slowly. Remove bowl from mixer, clean off beater. Stir in chocolate chips.

  • 3) Scooping: Line a half sheet pan with a silpat or parchment paper. Scoop dough into 1 ounce balls and place next to each other on pan. Continue until pan is full. Add another silpat or piece of parchement paper on top of dough and continue scooping. Freeze dough until solid, at least an hour.
  • 4) Storage: Add frozen dough balls into a freezer container, with parchment in between each layer. Freeze for up to 3 months.
  • 5) Baking: Preheat oven to 350 degrees. Place cookies on a lined sheet pan. (I place cookies in a 2, 1 pattern and get 8 cookies to a pan.) Bake for 8 minutes. Rotate pan. Bake for about 6-8 minutes. Cookies should be golden around bottom edge and and appear almost dry on top when done. Allow cookies to rest on pan for 1 minute. Then, transfer to a cooling rack. Enjoy while warm.

Notes