Browned Butter Chocolate Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
227 grams unsalted butter
02 -
100 grams granulated sugar
03 -
250 grams dark brown sugar, lightly packed
04 -
190 grams all-purpose flour
05 -
127 grams bread flour
06 -
1 teaspoon baking soda
07 -
1/4 teaspoon baking powder
08 -
1 teaspoon fine sea salt
09 -
2 large eggs plus 1 egg yolk, at room temperature
10 -
2 teaspoons vanilla extract
11 -
255 grams semisweet chocolate chips
12 -
140 grams semisweet chocolate baking wafers (e.g., Guittard or Valrhona)
# Instructions:
01 -
In a small saucepan over medium heat, melt the butter. Swirl the pan occasionally and continue cooking until the butter becomes foamy with audible crackling and popping noises. Once the crackling stops, swirl until nutty aromas develop, and amber brown bits form at the bottom, about 2 to 3 minutes after popping ceases. Transfer to a mixing bowl and stir in the sugars. Set aside to cool completely.
02 -
In a medium bowl, combine all-purpose flour, bread flour, baking soda, baking powder, and fine sea salt. Mix thoroughly.
03 -
To the cooled browned butter mixture, add eggs, egg yolk, and vanilla extract. Stir to combine. Gradually incorporate the dry ingredients into the wet mixture until just combined. Fold in the semisweet chocolate chips and chocolate baking wafers.
04 -
Wrap the cookie dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Allow the dough to soften slightly at room temperature before scooping.
05 -
Preheat the oven to 350ºF (175ºC). Line baking sheets with parchment paper.
06 -
Divide the dough into 3-tablespoon-sized balls. Place the dough balls on prepared baking sheets, leaving approximately 3 inches of space between each to allow for spreading.
07 -
Bake in the preheated oven for 11 to 13 minutes or until the cookies are golden brown. Let cool for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
# Notes:
01 -
Measure flour carefully to avoid over-measuring. Use a digital kitchen scale for accuracy or the spoon-and-level method.
02 -
Refrigerating the dough enhances the flavors and improves texture.