Imported from Instagram

Brown Butter Chocolate Chip Cookies

Name: Brown Butter Chocolate Chip Cookies
Prep time: 25 min
Cook time: 10 min
Total time: 75 min
Yield: 36 servings
Cuisine: American
Ingredients: 58 g Nonfat milk powder; 227 g Salted butter (Start cold, not at room temperature. After browning, add water until the butter weighs 207 g total; the source says the browned butter should weigh about 187 g before adding water.); Water (Add enough to bring the browned butter to 207 g total.); 223 g Light brown sugar; 223 g Granulated sugar (Also called white sugar in the method.); 2 Eggs (Whole); 1 Egg yolk; 1 tbsp Vanilla bean paste; 320 g Flour; 1 tsp Baking soda; 0.75 tsp Sea salt (For the dough; additional sea salt is sprinkled on the cookies after baking, amount not specified.); 1 oz Dark chocolate (Optional; finely grated with a microplane into the dough.); 260 g Semisweet chocolate chips

Recipe by NUR ASHOUR | Mom. Wife. Cook. @catastrophiccook · Instagram

Imported by Maira Malik on SeeMeCook

Thin chocolate chip cookies with crisp edges, chewy centers, and pools of chocolate. Toasted milk powder deepens the brown-butter flavor, while banging the pan during baking creates ripples.

36 servings75 minAmerican

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Ingredients

58 g Nonfat milk powder
227 g Salted butter (Start cold, not at room temperature. After browning, add water until the butter weighs 207 g total; the source says the browned butter should weigh about 187 g before adding water.)
Water (Add enough to bring the browned butter to 207 g total.)
223 g Light brown sugar
223 g Granulated sugar (Also called white sugar in the method.)
2 Eggs (Whole)
1 Egg yolk
1 tbsp Vanilla bean paste
320 g Flour
1 tsp Baking soda
0.75 tsp Sea salt (For the dough; additional sea salt is sprinkled on the cookies after baking, amount not specified.)
1 oz Dark chocolate (Optional; finely grated with a microplane into the dough.)
260 g Semisweet chocolate chips

Steps

1
Toast the milk powder in a dry pan until golden. Transfer it out of the pan and set aside.
2
Using the same pan, melt the cold salted butter. Let it foam and brown without stirring; the source cautions that stirring may cause it to foam over and overflow.
3
Weigh the browned butter; the source says it should be about 187 g. Add water until the butter weighs 207 g total.
4
Pour the butter-and-water mixture over the toasted milk powder. Refrigerate until fully cool.
5
Add the cooled butter mixture to the light brown sugar, granulated sugar, and vanilla bean paste. Mix well.
6
Add the two whole eggs and egg yolk. Beat until fluffy and creamy.
7
Add the flour, baking soda, and salt. If using the optional dark chocolate, grate it into the mixture with a microplane.
8
Mix until the flour is about halfway incorporated, then add the chocolate chips. Mix just until combined; do not overmix. The dough should be very soft, like play dough.
9
Preheat the oven to 375°F (190°C). Scoop the dough with a medium cookie scoop and arrange the portions on a sheet pan.
10
Bake for about 4 minutes, until the cookies are melting down but not yet cooked through.
11
Open the oven, lift the sheet pan, and bang it down a couple of times to flatten the cookies and create ripples.
12
Bake for another 4–6 minutes, until the cookies are barely golden.
13
Remove the pan from the oven and bang it down again. Sprinkle the cookies with sea salt, then adjust their shape with a round glass or cookie cutter. Enjoy.

Notes

The transcript says the dough does not need to be refrigerated; only the browned-butter mixture is chilled until fully cool. The source does not give a quantity for the finishing sea salt. Batch yield is not stated; serving estimate uses the transcript’s mention that a double batch makes about 72 cookies.