Browned Butter Chocolate Chip Cookies
Cookies

Next Level Chocolate Chip Cookies

Browned butter, an extra egg yolk and the pan dropping technique take these cookies to a whole new level!

A few weeks ago, I came across a YouTube video by Joshua Weissman for the ultimate chocolate chip cookie. This video was intriguing. He used melted butter and an extra egg yolk in his recipe. The egg yolk makes for a fudgy interior. He used a technique I’d never heard of before, where you pick up and drop your sheets of cookies intermittently throughout their cook time to knock out the air, creating a chewier, fudgy cookie. I decided to try them out and man were they good. They stayed perfectly fudgy, even when cool and tasted really good. He recommended using rough chopped 70% dark chocolate. I bought a big bar of Lindt chocolate from the store and used that and chopped that to go in the cookies. The big pools of melted chocolate were amazing! This bar was a 60% dark chocolate bar though. I later tried the recipe again with 70% chocolate and found it too bitter and found that the bitterness took away from the taste of the actual cookie. Then I tried with regular semi-sweet chocolate chips and found I liked those as well.

This past weekend, I was looking through one of my cookbooks and found a recipe for cookies with browned butter in them. Since I was already melting the butter in this recipe, I might as well cook the butter an extra minute or two to add an extra depth of flavour to the cookie, right? Absolutely!

That’s just what I did today and it paid off. The batter smell so amazing as I was putting it together that I actually called my family to come and smell the batter. The browned butter added another nutty dimension of flavour to the cookie. These cookies were next level!

When you make these cookies, you can either use chopped semi-sweet or dark chocolate, or chocolate chips, but I wouldn’t recommend using higher than 60% dark chocolate. You can absolutely make these without browning the butter, but it only takes an extra couple of minutes, so why not?

I have included pictures of the steps, and a video of the “dropping” technique below.

Browned Butter Chocolate Chip Cookies
Yields: 1 Serving Difficulty: Easy Prep Time: 40 Mins Cook Time: 10 Mins Total Time: 50 Mins

Next Level Browned Butter Chocolate Chip Cookies

Browned butter, an extra egg yolk and the pan dropping technique take these cookies to a whole new level!

Ingredients

0/10 Ingredients
Adjust Servings

Instructions

0/17 Instructions
  • Melt butter in a 10 inch skillet over medium-high heat.
  • Continue to cook, swirling pan constantly until butter is dark brown and has a nutty aroma, about 1-3 minutes.
  • Set butter aside to cool a bit in a bowl while you prepare your other ingredients.
  • In a medium bowl, mix flour, salt and baking soda.
  • Rough chop chocolate if using a chocolate bar.
  • Mix sugars in a bowl.
  • Add melted butter and egg and vanilla and mix to combine after each addition on low speed.
  • Add flour mixture and mix until combined.
  • Fold in chocolate.
  • Cover and chill in fridge for 30-40 minutes, or up to 1 day.
  • Preheat oven to 350 F
  • Line 2 baking sheets with parchment paper or silicon baking mat.
  • Once dough has chilled, Scoop heaping tablespoons of dough onto baking sheet, 8 cookies per sheet. You may need to press in the chocolate chunks on top of the dough if they fall off.
  • Bake cookies 2 sheets at a time.
  • After 6 minutes, pick up each sheet and drop on the oven rack 2-3 times to knock the air out of the cookies, then swap which rack the cookies are on.
  • Repeat the “dropping” every 2 minute until the cookies are done, about 8 – 10 minutes, with a final set of drops at the end of cooking.
  • Leave to set on pan at least 5 minutes so that the cookie and chocolate can firm up before moving to rack to cool completely.

Melt butter in a 10 inch skillet over medium-high heat.

Cook, swirling constantly until deep brown and nutty in aroma, about 1-3 minutes, then remove to a bowl to cool slightly.

Rough chop your chocolate bar, if using.

Mix together sugars.

Add butter then egg and mix. My helper accidentally put both the egg and egg yolk in one bowl so I had to hold the yolk back with a fork.

Add egg yolk and vanilla. Enjoy the amazing aroma 🙂

After dough has chilled, scoop heaping tablespoons onto prepared cookie sheet. Press in chocolate chunks as needed. Eight cookies per sheet.

A demonstration of the dropping technique. Excuse my dirty oven!

Finished cookies. Enjoy!

0 Comments

  1. I tried these yesterday. I rarely follow recipes exactly, but I did here. After I browned the butter, Tom came running into the kitchen to ask what smells so good. The cookies were really great. Crispy around the edges and chewy inside. I think the only thing I would do differently would be to sprinkle a bit of sea salt on top before baking.

  2. I tried these cookies yesterday when it was cold and snowy out and they were sooooo good!!! They were soft, chewy and full of chocolate goodness! They were easy to make and the recipe was super easy to follow!

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