Chocolate Chip Cookies
This cookie recipe blends rich brown butter, a mix of flours, and a unique combination of sugars for cookies that are indulgent and comforting.
Ingredients
Dry Ingredients
- 1 cup bread flour (125 g)
- ¾ cup all-purpose flour (95 g)
- 2 teaspoons kosher salt or 1½ teaspoons table salt
- 1 teaspoon baking soda
Wet Ingredients
- 1 cup unsalted butter (225 g), 2 sticks Browned for flavor
- 2 tablespoons water, room temperature To balance fat
- 1 cup dark brown sugar (220 g)
- ½ cup white sugar (100 g)
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder
- 1 large egg
- 1 large egg yolk
Chocolate
- ½ cup semi-sweet chocolate chips (85 g)
- 5 oz dark chocolate (130 g), chopped
Instructions
Preparation
- In a medium bowl, sift together the bread flour, all-purpose flour, salt, and baking soda.
- In a saucepan, melt the unsalted butter over medium heat until browned.
- Pour the browned butter into a measuring cup and add room temperature water to bring the total liquid back to 1 cup.
- In a large mixing bowl, combine the dark brown sugar, white sugar, vanilla extract, and cooled brown butter and cream together until fluffy.
- Add the egg and egg yolk, mixing until fully incorporated.
- Gradually mix in the sifted dry ingredients until a thick cookie dough forms.
- Gently fold in the semi-sweet chocolate chips and chopped dark chocolate.
- Drop portions of dough onto a lined baking sheet and refrigerate for at least one hour.
Baking
- Preheat your oven to 350°F (180°C).
- Bake the cookies in the preheated oven for 12-14 minutes or until edges are lightly golden.
- Allow the cookies to cool on the baking sheet before transferring to a rack.
Notes
Use room temperature ingredients for better mixing. Ensure butter is perfectly browned for a depth of flavor. Chill dough to enhance texture. Don’t overmix after adding dry ingredients.