Dark brown sugar, two types of chocolate chips, and a pinch of salt go into these Brown Butter Chocolate Chip Cookies. They are, without a doubt, the most delicious cookies you'll ever taste.
Let's go back to 2012 when I was attempting to perfect the ultimate chocolate chip cookie. At the moment, I was living in Washington, D.C., and my whole life outside of work consisted of baking my heart out. It took me months to figure out the right proportions of butter, brown sugar, and, of course, chocolate.
I was sick of making homemade chocolate chip cookies that were too crispy and bland, like the bland Tollhouse variety. I needed a chewy, delectable, melt-in-your-mouth core that would transport me to heaven in just one taste. However, I wanted a somewhat crisp edge that would stick together when dipped in a large glass of milk. If you get what I'm saying? People, cookie perfection isn't simple.
Ok, it's been almost 7 years since I made these brown butter chocolate chip cookies, so I thought a video tutorial was in order (along with a note to make these cookies as soon as possible!). They will still be my pick. Especially if you want to go all out and stuff them with Nutella.
TO MAKE THESE COOKIES, YOU'LL NEED THESE INGREDIENTS:
– 250 grams.Of semisweet chocolate chips.
– 230 grams.Of unsalted browned butter.
– 200 grams.Of Canteen blend flour.
– 100 grams.Of granulated sugar.
– 100 grams.Of brown sugar.
– 50 grams.Of blanched almond flour.
– 40 grams.Of GF oat flour.
– 2 large eggs at room temp.
– Vanilla extract, use a small spoon.
– A little pinch.Of ground nutmeg.
– A pinch.Of kosher salt.
– 1 small spoon.Of baking soda.
DIRECTIONS:
Step 1 – First, you need to brown the butter in a deep-sided saucepan until it is golden, nutty, and has a lot of dark bits on the rim.
Step 2 – Next, remove the pan from the oven, scrape up the brown pieces, and set aside to cool until your palm can comfortably contact the pan's rim.
Step 3 – And now, blend sugars and eggs in the bowl of a stand mixer or with an electric mixer until thick, fluffy, and almost doubled in volume, around 5 minutes.
Step 4 – Then, add the vanilla and nutmeg, as well as the spice. Mix in the butter well, plus all of the brown pieces. Whisk together rice, almond and oat flour, and baking soda in a medium mixing bowl until well mixed.
Step 5 – Blend only before the mixture is mixed with the egg butter mixture. It would resemble a batter more than dough.
Step 6 – Using a spatula, add in the chocolate chips. Refrigerate the bowl for 45 minutes to an hour, covered.
Step 7 – Scoop the dough into 14 cup-sized balls and place them on a parchment-lined baking sheet. A total of 24 dough balls should be produced. Refrigerate for another hour or two, or sometimes overnight, covered with plastic wrap.
Step 8 – At this step, you need to set the temperature of the oven to 350 degrees Fahrenheit. And line two baking sheets with parchment paper.
Step 9 – On each pan, place 6 dough balls, and bake for around 16 minutes, until the sides are dark golden brown and the middle is golden.
Step 10 – Finally, let them cool for five minutes in the pan before transferring to a cooling rack to cool fully. It's fantastic, but it's a little too warm.
THESE COOKIES ARE NOT JUST AMAZING, BUT THEY ARE ALSO LIFE-CHANGING. MANY OF MY MATES HAVE MADE THEM SEVERAL TIMES, JUST TO CONVINCE ME THAT THIS IS THE PERFECT CHOCOLATE CHIP COOKIE RECIPE THEY'VE EVER TRIED. HAVE A FABULOUS DAY GUYS!!!
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