Hey everyone it's Sam here from Sugar Spun Run and today I'm showing you how to make brown butter chocolate chip cookies.
One of my favorite secret ingredients to use, in the kitchen, is browned butter. Browning your butter
makes all the difference in recipes, and it's going to make such a difference in
these chocolate chip cookies that I'm sharing today. Now if you've never
browned butter before I'm about to walk you through all the steps. It's actually
very simple so let's go ahead and head over to our stovetop and get started. Now
for browning your butter you're going to need about a medium-sized skillet, and if
you have one I recommend using one that's a light color. A black cast iron
one's just going to make it a little more difficult to tell once your butter is brown.
So if you have a light-colored skillet you're going to want to use this. I'm gonna set this on our stovetop.
And to this skillet we're going to add one cup, or two sticks, of unsalted butter.
Now at this point all we're doing is melting our butter. We don't want to brown it yet. We just want our heat to be on low, or
medium low. We're just gonna cook the butter until it's melted. You're going to
need either a heatproof spatula, or a wooden spoon, don't use a metal spoon or
anything that conducts heat, because the handle is going to get hot really fast.
Once your butter has melted completely, now you're going to turn the heat up to
just above medium. I mean just a hair above medium, don't turn the heat up too
high, you're going to end up burning your butter. Once you turn your heat up just
keep stirring the butter, and any moment now it should begin to sizzle and pop.
Now once your butter starts sizzling and popping and crackling you're going to
want to stir it constantly. You want to make sure you keep that butter moving so
that it's cooking evenly, and so that none of it's getting burned to the
bottom of your pan. What's happening here is, we're cooking out a lot of that water
that's in our butter. We're concentrating it and pretty soon it's going to start
browning and your kitchen is going to smell amazing.
Now as you can see, our butter has stopped cracking and popping like it was
and it started to get a little foamy on top, but if you listen to it it's not
popping nearly as much as it was. This is where the magic happens. So at this point
keep stirring. You never want to stop stirring, and look for the butter to
begin to brown. You might need to pull back through that foam a little bit, but
if you can see it here, we've got a little bit of browning going on. I'm
gonna let this cook just another second, and it smells good too. You can smell
it's like a nutty aroma. That's how you know your butter is done. We're going to
take this off of the heat right now, and this pan is still hot. It's going to keep cooking
our butter. We don't want it to cook any more so I'm going to immediately pour this into a heat proof bowl.
So you can see that browning that happened on the bottom we want to get all of that out of the skillet and
into our bowl because that is what's going to make our cookies so good. A little of it
stuck to the bottom of the pan, that's fine. You will know if you burned your
butter cuz it's going to smell bitter. It's going to spell burnt, and the
residue left on the pan will be black. If that happens, unfortunately, you have
to start over, but right now we're looking pretty good. Now one of the
hardest parts about baking with browned butter is we have to wait for the butter
to cool before we can go any further. You don't want to add sugar to your really
hot melted butter, otherwise, it's going to melt the sugar and you'll just have a
greasy mess. So this is going to need to sit. I let mine sit at room temperature
for about 25 to 30 minutes, or until it no longer feels hot when you're touching
the outside of the bowl. It shouldn't even feel warm. It should basically be
back at room temperature. So I've given our brown butter some time to cool. It's
no longer hot to the touch when I touch the bottom of the bowl. So let's go ahead
and make our cookie dough. We're going to add one cup of firmly packed brown sugar
to our butter. Now you can use either light or dark brown sugar. When I have
both on hand, I actually like to use a blend of both. This is about half light,
and half dark, but that's totally not necessary. That's just a personal preference
We'll also add 2/3 cup of granulated sugar and stir everything together until it's combined you can see
those brown butter specks in the dough. It looks so pretty
Now we'll add two large eggs, and ideally these should be at room temperature.
I'm also going to add one and a half teaspoons of pure vanilla extract.
And once again we'll stir everything together.
So our wet ingredients are looking pretty good right now so I'm just going to set these aside and we're
going to need a separate bowl for our dry ingredients. We're going to start by
adding 2 and 3/4 cup of all-purpose flour to this bowl. To the flour we're
going to add 1 teaspoon of cornstarch.
One teaspoon of baking powder.
A teaspoon of baking soda and 3/4 teaspoon of salt, and just stir everything
together until the dry ingredients are completely combined.
Once everything is nicely combined, just gradually add your dry ingredients to
your wet ingredients and just stir until everything is completely combined.
I'll usually add the flour in 3 or 4 parts it just makes it easier to stir everything together.
Now let's add the chocolate. Now you can use chocolate chips for this recipe.
That's totally fine. You would need about two cups, or a 12 ounce bag of chocolate
chips. I usually use semi-sweet, but milk chocolate, or whatever you prefer would
work fine, however, since we went to the effort, the extra effort, to brown the
butter I like to take the little bit of extra effort and chop my own chocolate
bars, and the reason I do this is because this chocolate is just usually a little
bit more melty a little bit better quality than what you usually get as
chocolate chips. So if you're chopping up chocolate bars, you'll need 10 ounces of
chocolate, and you can chop the chocolate as course or as fine as you like. I like
to do a little bit of a variety as you can see here.
We'll stir this into our cookie dough.
This cookie dough is going to need to chill for 30 minutes before
we can bake it. Now that's not only so the cookies don't spread too much when
they're baking in the oven, but also so that the flavor can develop even further.
And you can chill this dough longer than 30 minutes. It's a great on when chilled for
several days. The flavor really develops if you let it sit that long. I'm just
going to cover the bowl with plastic wrap.
And let this chill for 30 minutes.
Before your cookie dough has finished chilling, you're going to want to
pre-heat your oven to 350 degrees Fahrenheit. I preheated my oven a little
while ago. My cookie dough has been chilling for over 30 minutes now. So we
are ready to go ahead and start scooping and baking our cookies. I like to use
about 2 tablespoons of dough per cookie right here I'm just using my 1 and 1/2
tablespoon size cookie scoop. I will link to this in the description below, and as
you'll see in just a second I just make a heaping tablespoon and a half.
Now just to make the cookies look nice and uniform I always like to roll them
between my palms to get them in a nice ball shape before placing them on my cookie sheet.
Make sure to space your cookies at least two inches apart, because they will
spread some as they're baking. Now I'll pop these cookies in our 350 degrees
Fahrenheit preheated oven where they're going to need to bake for about 10 to 12
minutes. You'll know they're done when the edges are light golden brown.
Now, once these cookies come out of the oven, while they're still hot, there is one
extra special touch that I like to add, and that is just a sprinkling of flaky
sea salt. I'm just gonna grind this over the cookies. This step is completely optional,
but it does really put those cookies over the edge. It just makes them nice
and gourmet. Besides we've already browned our butter. We've chopped up the
chocolate. We really want to add that extra little touch. That extra sprinkle of sea salt.
All that's left to do now is let these
cookies cool completely on their baking sheet.
Okay so these aren't completely cooled, but I cannot wait another second so let's just take a look at these cookies.
That is how simple it is to make brown butter chocolate chip, or in this case
chocolate chunk cookies at home, completely from scratch. These are really
really gourmet, absolutely incredible cookies. I think you guys are going to
love them. If you try this one out please leave me a comment I can't wait to hear
what you think of them. Thank you so much for watching and I'll see you next time.
I'm so excited about this.
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