These Brown Butter Chocolate Chip cookies are the result of hours and hours of trying to create the perfect chocolate chip cookie that both myself and my husband would both LOVE. A little backstory here, my husband Zack loves thin, fully cooked, not doughy, chewy chocolate chip cookies. I, on the other hand, have always been partial to thicker, ooey-gooey, slightly underdone chocolate chip cookies. Over the years, I have tried to find a recipe that was on the thinner/chewy side to fulfill my husbands requirements for the perfect cookie but also still fulfilled my chocolate chip cookie requirements of, well… just being absolutely irresistible. After lots of trial and error, I finally created the perfect chocolate chip cookie for both parties.
The key to the perfect chocolate chip cookie? 2 things… first browned butter. Don’t let the extra step of browning your butter intimidate you, it’s actually super simple to make. You simply melt your butter over medium high heat until it turns a toasty golden brown color. It adds a delicious nutty flavor reminiscent of toffee. The second key to the perfect chocolate chip cookie, pan banging. Pan what?! At the ten minute mark, you take your cookies out and bang the pan super hard on your counter top and then again at the 12 minute mark. I know, its a weird concept but it gives the cookies that perfect chewy texture and creates those little chocolate pools on the surface of your cookie.
My husband Zack is very anti when it comes to adding a little coarse sea salt to the top of a chocolate cookie, I on the other hand, am all about it. If you are like me, I highly recommend adding a sprinkle of sea salt to your cookies just after they come out of the oven.
Simply put, these cookies are the bomb.com. They will please even your pickiest chocolate chip cookie connoisseur.
Ingredients:
- 2 1/2 cups all purpose flour
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp salt
- 3/4 cup + 2 tbsp packed brown sugar
- 3/4 cup white sugar
- 1 tbsp pure vanilla extract
- 2 large eggs + 2 egg yolks
- 2 sticks salted butter
- 1 3/4 cup semi-sweet chocolate chunks
- In a medium sauce pan melt butter over medium heat, cover with a lid. Cook until the mixture starts to foam, stir every few minutes to avoid burning. Butter is done when its a light toasty brown color. Set melted butter aside to cool slightly while you prepare the remaining ingredients.
- In a medium sized bowl, stir together flour, baking powder, baking soda, and salt.
- In a separate medium sized bowl add slightly cooled brown butter, sugars and vanilla and stir until combined.
- Stir eggs and egg yolks into sugar mixture.
- Combine wet mixture and dry mixture being careful not to over mix, Mix until no flour streaks remain.
- Fold in chocolate chunks until combined.
- Chill dough in the refrigerator for a minimum of 90 minutes but preferably for 2-3 hours. (Do not skip this step or else your cookies won’t turn out).
- Preheat oven to 350 degrees.
- Once dough has chilled, scoop cookie dough into 1/3 cup or 3 ounce sized balls.
- Line a half sheet pan with parchment paper and place 4 balls of cookie dough 4 inches apart.
- Bake for 10 minutes at which point you will remove the pan and bang it very hardly 3-4 times on your countertop.
- Place cookies back in the oven and bake for an additional 2 minutes,
- Remove cookies and repeat the banging process from Step 11. Return to the oven for 2 minutes and then remove and repeat the banging process again. The cookies should have baked for a total of 14 minutes.
- Carefully transfer cookies to a cooling rack. Eat warm or at room temperature.
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