08/15/2024
Brown Butter Chocolate Chip Cookies
Browning your butter first gives a new depth of flavor to your cookies that pairs perfectly with the molasses from the brown sugar and the semi-sweet chocolate chips. I’m not sure I’ll ever make chocolate chip cookies without the brown butter again. Here are some tips I stuck to after trying a few of these recipes.
• You’re using melted butter, so do take the extra time to chill your dough. This gives the crisp texture and helps with the structure. Chill in even shaped balls ready to bake so you have perfectly shaped cookies. Baking warm dough can give you cookies that spread.
• Add corn starch to your recipe, just a bit to help with the crisp and light texture.
• Add two different types of chocolate or at least two different shapes. Semi-sweet and milk are great together. Use chips and a chopped up bar.
• Place extra chunks and chips of chocolate on top before baking and salt if you plan to use it.
• Under bake! I’ve ruined so many cookies letting them fully brown in the oven. Once the edges are brown and you see cracks forming on top, pull them. As long as they don’t look wet across the top, they will harden. Watch your cookies instead of trusting recipe times.
Would you give brown butter a try in your recipes?
