recipe: Brown Butter Salted Chocolate Chip Cookies
This cookie recipe has been evolving for a very long time (and several years’ worth of chocolate allowance) and, *i think* I have finally nailed it! These cookies are super chocolatey and so so yummy. Plus, with the added touch of browning the butter, you can feel extra fancy while you make them. These are chock-full of chocolate, one full bag of both our dark milk and 70% dark chocolate chips. So, not only are you a super fancy cookie chef for browning the butter but you are also using not one, but two types of bean to bar chocolate. Get ready to make some new friends with these! —Jazzi LoBue, Videri Production Manager & Cookie Enthusiast
*editor’s note: she definitely has!
Ingredients
1 cup / 230g butter
1 cup / 200g granulated sugar
1 cup / 200g brown sugar
2 tsp vanilla extract
1 tsp baking soda
2 tsp salt
2 eggs, at room temperature
1 ⅔ cup / 200g all purpose flour
¾ cup / 100g bread flour
1 bag Videri dark milk chocolate chips, divided
1 bag Videri 70% dark chocolate chips, divided
Flaky Sea salt for sprinkling on top
Instructions:
Brown the butter in a pan over medium heat, stirring constantly to avoid burning. You know your butter is ready once all of the milk solids are brown and it smells nutty.
Let the butter cool to room temperature before continuing. I like to do this step the night before and leave the browned butter in a container, on the counter, overnight.
Cream the cooled butter, both sugars, and vanilla together until light and fluffy
Once the sugar and butter are creamed, add the salt and baking soda. Mix until combined
Next add the eggs one at a time, completely incorporating the first before adding the second.
In a separate bowl mix together the flours and 1¼ cup each chocolate chip variety (2½ cups total). You will have some chocolate chips leftover, save those for later!
Once the eggs are incorporated, turn off the mixer and add the flour and chocolate chip mixture.
Mix until the flour is just incorporated
Scoop all of the dough onto a sheet tray using a #20 cookie scoop (or ~3 tablespoons dough per cookie). Divide the leftover chips evenly among the cookies, pressing them on top of each, about 2 chips per cookie!
For best results, chill for at least 2 hours. (The 2 hour resting period is optional but it does help with the final texture of the cookie if the dough rests before it is baked!)
When you are ready to bake the cookies, place them about 2 inches apart on a parchment lined baking sheet. Sprinkle each cookie with flaky sea salt.
Bake at 325 for about 15 minutes, rotating at the halfway point.
Enjoy!