Kenji's Serious Eats Browned Butter Chocolate Chip Cookies
Adapted from Serious Eats
Servings 28 cookies
Cost 5
Ingredients
- 230 grams unsalted butter (2 sticks)
- 28 grams ice cube
- 280 grams unbleached all-purpose flour, KA or a higher protein (2 cups plus 2 tablespoons)
- 1 teaspoon table salt
- ¾ teaspoon baking soda
- 2 large eggs (No more than 95 grams total)
- 140 grams granulated sugar (⅔ cup plus a teaspoon)
- 2 teaspoons vanilla extract or vanilla paste
- 140 grams packed dark brown sugar (I use half light and half dark) (⅔ cup plus a teaspoon)
- 230 grams chopped dark chocolate or bittersweet chips
Instructions
- Brown the butter in a large saucepan. Remove pan from heat and stir in the ice cube until it melts. Scrape into a smaller bowl and let cool for at least a half hour or until it is sludgy and no longer liquid.
- While the butter is cooling, weigh out your flour and mix with the baking soda and salt. set aside.
- In the bowl of a stand mixer with the whisk attached, beat the eggs and granulated sugar for about 2 minutes or until light. Add the vanilla and continue beating for 3 more minutes or until mixture falls off the whisk attachment in ribbons.
- Switch to the paddle attachment and beat in the cooled brown butter and the brown sugar. Beat just until blended, then add the flour mixture and beat on low speed until mixed in. Stir in the chocolate.
- Scrape dough into an air tight container and allow it to chill overnight or for up to three days.
- When thick enough to shape, shape into 24 to 28 equal portions. Or make them larger. If you do this, the bake time will be longer and you may want to bake at 350F.
- Preheat oven to 325 degrees F. Place on parchment lined baking sheets, 2 inches apart and bake one sheet at a time for 13 to 16 minutes or until golden brown around the edges.
