The upgraded version. Every technique applied: brown butter, extra egg yolk, rest the dough 48 hours, bake from frozen, and immediately bang the pan on the counter when they come out. The result is bakery-quality at home.

Brown Butter Chocolate Chip Cookies

Stephanie Sharpe

@steph

4 months ago

The upgraded version. Every technique applied: brown butter, extra egg yolk, rest the dough 48 hours, bake from frozen, and immediately bang the pan on the counter when they come out. The result is bakery-quality at home.

#cookies#dessert#baking#brown-butter

Recipe

Ingredients

·2.25 cups bread flour

·1 cup brown butter cooled to solid

·1 cup dark brown sugar, 1/4 cup white sugar

·2 eggs plus 1 extra yolk

·2 tsp vanilla

·1 tsp baking soda

·1 tsp fine salt

·200g dark chocolate chopped into large chunks

·Flaky sea salt

Instructions

1.Brown butter until deeply nutty. Pour into a bowl and cool until solid.

2.Beat cooled butter with both sugars until fluffy and pale.

3.Add eggs, extra yolk, and vanilla. Beat well.

4.Fold in flour and baking soda. Fold in chocolate chunks.

5.Refrigerate dough minimum 48 hours — this is not negotiable.

6.Scoop into balls, freeze 1 hour.

7.Bake from frozen at 375°F for 13-14 minutes. Bang pan on counter as they come out.

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