Brown Butter Chocolate Chip Cookies


I never knew how much I loved cookies until I moved to Germany, where exotic things like vanilla extract and brown sugar are nowhere to be found. So no wonder I’ve been craving a big, chunky chocolate cookie for the past few weeks.

I’ve decided to take matters into my own hands. I went on a search for the perfect chocolate chip cookie, online. I love watching cooking videos, and the research process couldn’t have been more pleasant: watching videos upon videos of people trying to perfect a classic. I landed on this one and was sold. If it’s the perfect chocolate chip cookie? I have to try other recipes before I make any final decisions on that, but these ones turned out pretty good to me. Instead of beating the butter and sugar into a fluffy cream, the butter is melted until turned into a nutty brown liquid. It then starts smelling wonderfully nutty and caramelised, and that becomes the base for flavour and look of the cookie.

I also only used chocolate chunks instead of chocolate chips because I like the rustic look more. They came out crispy on the outside and gooey on the inside like a perfect cookie should be, so I was more than happy about that. The original recipe yields 18 but I got 22 in the end. You can see the whole process on youtube, but here are a few tips from my own experience:

Start off by melting the butter. This is a rather slow process and you need it to be room temperature before adding it to the other ingredients. Always keep an eye on the butter and stir occasionally – you don’t want it to burn. In the meantime, chop the chocolate into chunks, sift the flours, salt and baking soda into a bowl.

Back to butter saga: as the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy and difficult to see, so keep a close eye on it.

Once the butter has turned a nice nutty brown, remove from the heat and pour into a liquid measuring cup to stop the cooking. Because the water evaporates you’ll be left with less than a cup of melted butter, but the recipe asks for 1 cup of liquid. They actually add 2-3 tablespoons of cold water to the butter to bring it back up to 1 cup of liquid, but I skipped that step and just left the butter as it was. I didn’t want to add extra water, but I’m assuming it wouldn’t make a big difference doing that. Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10-15 minutes. You want to make sure the butter is still liquid when you’re adding it to the dough later on, so make sure to remove after 15 minutes.

I let them in the fridge overnight to allow the flavours to meld thoroughly, which enhances the flavours. The next morning I baked them for exactly 12 minutes and they were perfect.

They’re so easy to make and so delicious to eat. I’d say give them a try! I also made a pdf version of the recipe if you want to print it out: Brown Butter Chocolate Chip Cookies.

Brown Butter Chocolate Chip Cookies

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