Chewy Bakery-Style Chocolate Chip Cookies with Browned Butter
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| Serves | 24 cookies |
| Prep time | 45 minutes |
| Cook time | 9 minutes |
| Total time | 54 minutes |
| Meal type | Dessert |
Ingredients
- 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)
Directions
| Brown the butter | |
 ** The dough should ideally be made at least 30 minutes before you plan to bake so it has time to cool and set up in fridge/freezer.** Begin by browning the butter first as this needs to cool before you begin. On medium low heat, add 12 tablespoons of butter to a small saucepan. Once butter is melted, stir the butter often until it begins to brown (around 10 mins). You may want to adjust the temp higher or lower depending on how hot your burners get. It will be a deep golden brown color (almost amber) with brown sediment on the bottom and smell very fragrant. That's when you know it's ready. See pic above for reference. Cool butter at room temp or in the freezer to expedite, but we want it to still be melted. | |
| Make the cookies | |
| In a large bowl, combine the flour, espresso powder, baking soda and salt. Set aside. In a stand mixer, add melted butter and sugars and mix well, about 2-3 minutes on medium speed. Make sure to scrape the bottom with a rubber spatula to incorporate ingredients as you go. Add egg + egg yolk and mix, add the vanilla extract. Mix about 30 seconds to get it well combined. Add flour mixture on low speed. Add all chocolate and make sure to mix it in well so the chocolate is evenly distributed. | |
| Wrap dough in plastic wrap tightly. I usually separate my dough into two portions and flatten to a 1 inch disc so it sets up quicker when I refrigerate. Freeze for 30 minutes if you are in a hurry, or refrigerate for at least 1 hour. | |
| When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper. Using a cookie scoop, pack the scoop tightly with dough and place on the baking sheets about 2 inches apart. Add extra chocolate chips to the tops of any cookies that need extra lovin. Bake for 7 minutes, open the oven and, using the bottom of a measuring cup or spoon, press down the dough slightly. Return to oven (rotate pan) and bake for 2 more minutes. This also breaks open the chocolate chips making an oozy gooey beautiful mess! Remove cookies from oven and sprinkle the tops of the cookies with fleur de sel or sea salt. Cool on a cooling rack. | |
