Рецепт The Best Brown Butter Chocolate Chip Cookies
The Best Brown Butter Chocolate Chip Cookies – soft and chewy at the centre and crispy around the outer edges with a caramel like boost of flavour from using brown butter in the cookie dough.
Brown Butter Chocolate Chip Cookies
These Brown Butter Chocolate Chip Cookies are a good option if you have a little extra time to brown the butter and let it cool completely to use in the cookie dough preparation.
The vast majority of chocolate chip cookies that have been made in this house over the last decade or so have been made by my kids, since they were about 8 and 9 years old. Either of them can bang out a batch of cookies in no time and spontaneously will make them at any time. They’ve been known to pause a movie just to make chocolate chip cookies as a snack during the film. Now there’s a million dollar idea; fresh, warm chocolate chip cookies in the movie theatre!
Rock Recipes Original Chocolate Chip Cookie recipe is much-loved by many regular followers and we have had more great comments on it over the years than I can possibly count. This new recipe is again based on that recipe but the addition of brown butter really steps it up a notch. The toasty coloured brown butter has a very caramel-y flavour and that coupled with the brown sugar in the recipe is pure magic!
Of course, as with any sheet pan cookies, getting the baking time right is crucial. Making cookies too small can also be an issue because the edge to centre ratio becomes off balance and they cook too quickly. Over baking, however, is the biggest problem with most chocolate chip cookies.
This instruction from the recipe is the best advice I know: Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven. Thinking they are a little underdone is probably a good thing. Experiment by baking only a couple of cookies at a time to see what the perfect baking time is for your oven.
Baking a few cookies at a time and noting the baking time each time will help you get the best result from your oven. I’ve seen different ovens have as much as 2 minutes difference in the bake time. I also highly recommend aluminum cookie sheets. In my experience the darker the metal in the pan the faster they conduct heat and are more likely to bake too quickly or burn. In my years of experience aluminum cookie sheets covered in parchment paper are the best.
Brown Butter Chocolate Chip Cookies
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The Best Brown Butter Chocolate Chip Cookies - soft and chewy at the centre and crispy around the outer edges with a caramel like boost of flavour from using brown butter in the cookie dough.
Course:
Cookies/Dessert
Cuisine:
North American
Servings: 18 to 20 large cookies
Author: Barry C. Parsons
1
- cup
- salted butter
- cup
- milk
- 2
- cups
- brown sugar
- 1
- tbsp
- vanilla extract
- 2
- eggs
- 2 ¾
- cups
- flour
- 1
- tsp
- baking soda
- 2
- cups
- chocolate chips
You will need to make the brown butter in advance and let it cool completely. To brown butter, just melt the 1 cup of butter in a small saucepan over medium heat and watch it carefully until the color turns light golden brown. Pour it off immediately into a heat-proof measuring cup, leaving the sediment behind. Allow the brown butter to cool to room temperature and solidify. This should produce about ¾ cup of brown butter.
Cream the brown butter with the brown sugar and vanilla extract until light and fluffy.
Add the eggs, one at time and beat well for 2-3 minutes, then beat in the milk.
Sift together the flour and baking soda.
Fold into the creamed mixture until all the flour is almost incorporated.
Add the chocolate chips and continue to fold until the chocolate chips are equally dispersed and a soft dough forms.
Cover or wrap the dough and chill for at least 30-60 minutes.
Preheat oven to 350 degrees F.
Roll the dough into 2 inch balls. I weighed 2 ounce portion of dough to make large cookies as shown.
Place the prepared dough balls onto a parchment lined baking sheet about 2 inches apart and flatten them slightly with the heel of your hand or with the bottom of a drinking glass.
Bake for 15 minutes or until they just start to turn brown at the bottom edges.
Let them cool on the baking pan for 5 minutes before transferring to a wire rack to cool completely.
Store in airtight containers. These cookies also freeze well.
I sometimes like to add half or more of the sediment that's left behind to the brown butter. I think it does help to intensify the caramel flavour but this is completely optional.
An additional note is that if your cookies do not "sink" slightly after they come out of the oven, they are probably overbaked. Do let them rest on the pan before transferring to a rack to let the residual heat finish them off.