Brown Butter Chocolate Chip Cookies

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Brown Butter Chocolate Chip Cookies

By

Desserts

Nutty, chewy cookies made with browned butter and chunky dark chocolate, featuring crisp edges and soft centers. Quick to prepare and perfect for an anytime sweet treat.

Yield

12

Time

48 minutes

Rating

—

Ingredients

3/4 cup (150 g) brown sugar

1/2 cup (100 g) granulated sugar

1/2 cup (115 g) unsalted butter + 1 extra tbsp

1 large egg

Vanilla paste or extract, to taste

1 1/4 cups (185 g) all-purpose flour

1/2 tsp baking soda

Dark chocolate, chopped into chunks (amount to preference)

Instructions

Step 1

Melt the butter in a small saucepan over low heat. Continue cooking, whisking often, until the butter foams, then subsides and turns lightly browned with a nutty aroma (watch closely so it doesn't burn).

Step 2

Immediately pour the browned butter into a medium bowl to stop the cooking.

Step 3

Add the brown sugar and granulated sugar to the warm brown butter and mix until the mixture resembles wet sand.

Step 4

Stir in the egg and vanilla until smooth and fully incorporated.

Step 5

Sift in the all-purpose flour and baking soda, then gently fold the dry ingredients into the wet just until combined—do not overmix.

Step 6

Fold in the chopped dark chocolate chunks evenly through the dough.

Step 7

Cover the dough and chill in the refrigerator for 15–20 minutes. Preheat the oven to 180°C (350°F) while chilling.

Step 8

Line a baking sheet with parchment paper. Scoop portions of dough onto the lined sheet, spacing cookies about 2 inches (5 cm) apart. Press extra chocolate pieces on top if desired.

Step 9

Bake for 12–13 minutes, or until the cookie edges are golden while centers remain slightly soft.

Step 10

Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling. Enjoy warm for crispy edges and soft centers.

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Brown Butter Chocolate Chip Cookies

By

Desserts

Nutty, chewy cookies made with browned butter and chunky dark chocolate, featuring crisp edges and soft centers. Quick to prepare and perfect for an anytime sweet treat.

Yield

12

Time

48 minutes

Rating

—

Ingredients

3/4 cup (150 g) brown sugar

1/2 cup (100 g) granulated sugar

1/2 cup (115 g) unsalted butter + 1 extra tbsp

1 large egg

Vanilla paste or extract, to taste

1 1/4 cups (185 g) all-purpose flour

1/2 tsp baking soda

Dark chocolate, chopped into chunks (amount to preference)

Instructions

Step 1

Melt the butter in a small saucepan over low heat. Continue cooking, whisking often, until the butter foams, then subsides and turns lightly browned with a nutty aroma (watch closely so it doesn't burn).

Step 2

Immediately pour the browned butter into a medium bowl to stop the cooking.

Step 3

Add the brown sugar and granulated sugar to the warm brown butter and mix until the mixture resembles wet sand.

Step 4

Stir in the egg and vanilla until smooth and fully incorporated.

Step 5

Sift in the all-purpose flour and baking soda, then gently fold the dry ingredients into the wet just until combined—do not overmix.

Step 6

Fold in the chopped dark chocolate chunks evenly through the dough.

Step 7

Cover the dough and chill in the refrigerator for 15–20 minutes. Preheat the oven to 180°C (350°F) while chilling.

Step 8

Line a baking sheet with parchment paper. Scoop portions of dough onto the lined sheet, spacing cookies about 2 inches (5 cm) apart. Press extra chocolate pieces on top if desired.

Step 9

Bake for 12–13 minutes, or until the cookie edges are golden while centers remain slightly soft.

Step 10

Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling. Enjoy warm for crispy edges and soft centers.

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Chinese egg tarts come in a few varieties: these tarts hail from Hong Kong and consist of a puff pastry crust with a slightly less sweet and rich filling than other versions. They are enjoyed throughout the year for breakfast or as an after-school or mid-afternoon snack. In Hong Kong, there are specific bakeries that specialize in egg tarts; when a fresh batch is hot out the oven, the beautiful sweet aroma travels down the block to attract customers.

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By Joe Sevier

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By Tyler Florence

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By Leah Colins

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By Keya Wingfield

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By Shilpa Uskokovic

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