Brown Butter Chocolate Chip Cookies
A chocolate chip cookie with a method slightly different than your average cookie recipe, but the result makes it all well worth it. An adaption recipe from The Science of Good Cooking.
195 Grams (6.8 Ounces – 14 Tablespoons) Unsalted Butted, divided (10 Tablespoons + 4 Tablespoons)
1/2 Cup (100 Grams) Granulated Sugar
3/4 Cup (155 Grams) Brown Sugar
1 Tablespoon Vanilla Bean Paste/Vanilla Extract
1 Tablespoon Almond Butter
1 Egg +1 Egg Yolk
1 3/4 Cups (235 Grams) Flour
½ Teaspoon Baking Soda
½ Teaspoon Espresso Powder
1 Teaspoon Salt
1/4 cup Toasted Sliced Almonds
½ Pound (227 Grams) Chocolate, chopped (could add additional chocolate if preferred, use bitter, milk or white chocolate (or combination)
(No stand or hand held mixer required)
- Preheat oven to 350F/180C and line cookie sheet with parchment paper.
- In a clean bowl, whisk all dry ingredients together (flour, salt, espresso powder and baking soda)
- Melt 10 tablespoons (140 grams) butter in skillet over medium heat until melted. Once melted, let it come to a bubble and turn to a golden brown colour, additional 3-5 minutes.
- Remove from and transfer to a large heatproof bowl. Stir in the remaining 4 tablespoons butter (the 4 tablespoons should all melt, if it doesn’t, the 10 tablespoons of butter were not heated long enough)
- Add granulated and brown sugars and vanilla to melted butter and mix until combined. Mix in almond butter
- Add egg and yolk and whisk until mixture is smooth
- Let mixture stand 3 minutes, then whisk through again. Repeat this process 3 times. Allows dough to thicken and richen in flavour.
- Using spatula, gently fold in the dry ingredients and chocolate just until combined. ¼ Cup (optional extra) roasted nuts can be added in as well
- Drop cookie dough on baking sheet using a cookie scoop, ice cream scoop or two spoons. You can make them as big or as small as you want. I usually use a ¼ cup scoop for these. Make sure to leave a couple inches between each cookie on cookie sheet.
- Bake in oven until cookies are golden brown and edges have started to set. The centre of the cookie should be soft. Rotate cookie sheet after 6 minutes. Cookies should only need about 9 to 15 minutes (depending on the oven and how large you bake them)
Yields about 18 cookies with a ¼ Cup cookie scoop or 3 dozen with a standard 1 ½ tablespoon scoop.
Baking Tip: make sure to leave adequate space between cookie mounds to avoid them touching. Start watching them after 7 minutes, looking for edges to crisp.