If you’re ready for the ultimate chocolate chip cookie experience, look no further than this recipe, which features brown butter for a rich, nutty flavor that takes these cookies to the next level. Add in a touch of sea salt for that perfect sweet-salty combo, and you’ve got the best cookies ever!
Ingredients:
For the Dough:
- 2 large eggs
- Ensure the eggs are at room temperature to help them mix more evenly into the dough.
- 1 cup browned butter (instructions below)
- Browned butter gives these cookies a rich, nutty flavor. It’s a game-changer that makes all the difference.
- 1 cup dark brown sugar
- Dark brown sugar adds depth of flavor with its higher molasses content. You can use light brown sugar if you prefer a milder taste.
- 1/2 cup granulated sugar
- This adds sweetness and helps with the texture of the cookies.
- 1 tsp vanilla extract
- A little vanilla adds warmth and enhances the other flavors.
- 2 1/2 cups all-purpose flour
- Measure your flour accurately by spooning it into the measuring cup and leveling it off to avoid overpacking it.
- 1 tsp salt
- Salt balances the sweetness and amplifies the flavor of the chocolate chips and browned butter.
- 1 tsp baking soda
- Helps the cookies rise and become soft and chewy.
- 2 to 2 1/2 cups chocolate chips
- Feel free to adjust the amount based on how chocolatey you want your cookies to be.
Optional:
- 1 cup Skor toffee nut pieces
- For an extra layer of flavor and texture, the toffee adds a crunchy, buttery sweetness.
- Sea salt
- Sprinkling sea salt on top just before serving enhances the salty-sweet flavor and gives the cookies a sophisticated touch.
Browned Butter Instructions:
- In a saucepan, melt 1 cup unsalted or salted butter over medium heat.
- Stir the butter constantly with a whisk for about 10-12 minutes, until it goes through three phases:
- The butter will initially be thick and pale yellow.
- Then, it will become clearer and start boiling vigorously.
- Finally, the butter will begin to form white foam on the surface, and the butter beneath will turn a dark caramel color with a nutty aroma.
- Once browned, transfer the butter (including all the brown bits at the bottom) to a heat-safe bowl and allow it to cool to room temperature.
Cookie Instructions:
- Mix the Wet Ingredients:
- In a stand mixer bowl, combine 2 eggs, 1 cup brown sugar, and 1/2 cup white sugar. Use the whisk attachment to beat the mixture until it’s fluffy and pale yellow, about 30 seconds to 1 minute.
- Add the Browned Butter & Vanilla:
- Carefully add the vanilla extract and cooled brown butter (don’t forget the brown bits – they add flavor!) to the wet ingredients. Whisk again until the mixture becomes light and fluffy, which should take around 2 minutes.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together 2 1/2 cups flour, 1 tsp salt, and 1 tsp baking soda. Use a fork to fluff the mixture to ensure everything is evenly combined.
- Tip: Spoon the flour into the measuring cup, then level it off with a flat object (such as a knife). This prevents overpacking the flour, which can lead to dense cookies.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients into the wet ingredients using the paddle attachment on your stand mixer, mixing on low speed. Be sure to scrape the sides of the bowl often to incorporate all the flour mixture.
- Once combined, add the chocolate chips and toffee nut pieces (if using) by hand or with a wooden spoon. This ensures they’re evenly distributed without overworking the dough.
- Chill the Dough:
- Gather the dough into a ball, wrap it in cling wrap, and refrigerate it for at least 2 hours (or overnight). This chilling step helps the cookies maintain their shape and ensures a thicker, chewier texture. You can also freeze the dough for up to 3 months for future cookie cravings.
- Shape and Bake:
- Preheat your oven to 340°F (170°C).
- Roll the chilled dough into 2-inch balls (or larger if you prefer bigger cookies). Place them on a baking sheet lined with parchment paper.
- Bake for 11 minutes, or until the bottoms are lightly browned. The cookies will continue baking on the tray, so don’t worry if they seem slightly underdone.
- Cool and Optional Topping:
- Let the cookies cool on the tray for at least 15 minutes before transferring them to a cooling rack.
- Optional: Sprinkle each cookie with a little sea salt right after baking for a delightful salty-sweet flavor combo.
Storage:
These cookies stay soft and chewy for several days when stored in an airtight container at room temperature. To preserve them longer, freeze the dough balls before baking and bake them fresh when you’re ready.
Enjoy!
The brown butter in this recipe elevates the flavor profile, creating a warm, nutty richness that pairs perfectly with the sweet chocolate and optional toffee. These cookies have the perfect balance of softness, chewiness, and crunch, making them the ultimate treat for any occasion. 🍪