I know what you’re thinking. Do we really need another chocolate chip cookie recipe? The answer is YES. YES we do. These are one of the best, maybe the best CCC’s I’ve ever had. Because BROWN BUTTER! And several other things.
Well let’s just start with this wonderful thing that is brown butter. Is there anything better? It adds such a caramely, buttery, nutty goodness to anything it touches. It fills the house with the most magical smell too.
If you’ve never made it, you basically just heat butter in a skillet until it develops little brown bits and gets super fragrant. You have to be careful though – it can go from brown to burnt in seconds.
And when it’s mixed with sugar and eggs? Ahhhhh.
For this dough I used mostly brown sugar, to play up the caramely rich flavor of the brown butter, and I used an egg + an egg yolk to make the cookies chewy. I love a good chewy cookie. Are you guys on team chewy or soft and cakey?
Another thing that takes these to the next level is a mixture of chocolate chips and chunks! The mixture of chocolate shapes and textures is suchhhh a game changer. Doing this with all of my choc chip cookies from now on!
Can you even? They’re too perfect.
I know I’ve mentioned this before, but I love adding espresso powder to any baked good that contains chocolate. It enhances the chocolate flavor SO much and I love it. You can’t taste it in these, but I notice a difference if it’s not in there.
When I was testing these, I added sea salt flakes to one of the batches and it was SO good. So feel free to do that here if you love the sweet and salty combo like me.
Another thing about these: no dough chilling required! Who has the patience to wait for cookie dough to chill? Not I. If that isn’t reason enough to make these, I don’t know what is.
The perfect FriYAY treat!
Brown Butter Chocolate Chip Cookies
Thanks to brown butter, these chocolate chip cookies are buttery, rich, and nutty. Made with dark chocolate chips AND chunks!
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon espresso powder
- 12 tablespoons (1½ sticks) unsalted butter
- 1 1/4 cups brown sugar, loosely packed
- 1/4 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 3/4 cup dark chocolate chunks
- 3/4 cup dark chocolate chips
- flaky sea salt (optional)
Preheat oven to 350℉.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and espresso powder until combined. Set aside.
Heat a skillet to medium heat and add the butter. Melt the butter, and continue to cook until the butter foams up a bit. It will subside, and at this point I like to start whisking. Keep cooking the butter. Light browned specks will begin to form on the bottom of the pan. Keep whisking, and once you see these golden brown specks, remove from heat and keep whisking for 30 seconds to 1 minute. It should have a super nutty and delicious aroma. I like to transfer it to a bowl so it doesn't keep browning and potentially burn. Let cool for 15-20 minutes.
Once butter is cooled, in a medium bowl, whisk together the sugar and butter until smooth, then add the eggs and vanilla and whisk again until combined. Add the dry ingredients and stir until combined. Fold in the chocolate chips.
Spoon dough onto baking sheet in about 2 tablespoon sized balls and bake for 12-14 minutes until lightly golden on the edges.
Sprinkle with sea salt if desired!