Soft and chewy cookie dough texture + salty and sweet + hints of deep espresso + oozing chocolate + nutty sweetness of browned butter = MASTERFUL GREATNESS! These cookies are perfection at its finest. I have made a lot of really good chocolate chip cookie recipes in the past, but I combined so many elements into these that have seriously taken the #1 spot of the best chocolate chip cookies I’ve ever eaten.
I know I can’t speak for everyone, but these cookies seriously check every box on my list. I am obsessed with browned butter. Like, why even use regular butter if you can replace it with browned butter? When butter is browned, essentially it is caramelizing the milk solids in the butter, in turn, transforming it into a whole different ingredient. It gets rich and nutty and almost adds a caramel-y flavor to the cookie.
If you are a sweet and salty feign like me, you will be obsessed. And as I mention in most all of my recipes…. please, please, please, skip the cheap chocolate chips and seriously invest in a high quality bar of chocolate, such as Lindt Excellence and chop them up into chunks. You will be so incredibly happy you did. I use “good” chocolate so often that I actually invested in Callebaut dark chocolate baking callets. Best freaking investment ever. It changes the game entirely. It’s $40 bucks and will last you a while, even if you bake a lot.
Another item that I find incredibly necessary for cookie making is a cookie scoop. It makes absolutely perfect uniform cookies each and every time. As I explain below in the recipe, make sure to really pack the dough into the scoop and when you place the dough balls on the baking sheet, leave them in ball form. We press them down after they are 75% baked. When you press them down at this point, it bursts the chocolate pieces, giving it the look shown in the pictures. I don’t know about you, but I would rather have gooey melty chocolate cookies rather than solid chunks of chocolate. Are ya with me on that?
I look forward to hearing your feedback on these little baby delights!
Chewy Bakery-Style Chocolate Chip Cookies with Browned Butter
|Prep time||45 minutes|
|Cook time||9 minutes|
|Total time||54 minutes|
- 2 cups + 2 tablespoons, all-purpose flour
- 2 tablespoons instant espresso powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons butter, salted (1 + 1/2 sticks)
- 1 cup dark brown sugar
- 1/3 cup granulated sugar
- 1 egg, large
- 1 egg yolk, large
- 1 tablespoon vanilla extract (good brand is always ideal)
- 1 cup Lindt Excellence semi-sweet and dark chocolate, chopped (High quality chocolate is necessary. I use a combination of semi-sweet and dark chocolate)
- 1 cup mini chocolate chips, semi-sweet
- fleur de sel or sea salt (for topping)
CheneleApril 4, 2018 at 10:19 am Who doesn't love chocolate chip cookies especially with a well-written instruction?! I'm always up for trying new recipes so I will have to give this one a try! I'm so glad I found this. Thanks so much Mallory for putting this together. Chenele recently posted...Best Paint Sprayer for Furniture