Recipes / browned butter cookie

ULTIMATE CHOCOLATE CHIP COOKIE RECIPE

Ingredients:

• 150 g unsalted butter, room temperature
• 150g fresh milled flour (we use red fife)
• 1.5g baking soda
• 3g salt
• 115g coconut sugar 
• 80g cane sugar 
• 75g eggs, room temperature 
• 4g vanilla extract
• 160g semi sweet chocolate chips

Method:

1. In a small saucepan, add butter and turn on medium heat. 
2. Stir regularly using spatula to ensure butter doesn’t burn. It will foam once, dissipate, and begin to foam again. The second time it foams up, the butter will begin to brown. Stir more frequently as it will brown fast. Once you smell a nuttiness or caramel and notice the foam starting to turn brown, pull off the heat. The butter will look light brown or caramelized.
3. While butter is browning, weigh out all ingredients. Start by separately weighing out flour, baking soda, and salt. Combine and whisk in a large bowl.
4. Weigh sugars and pour into the large mixing bowl
5. Once butter has browned, pour into a small bowl to cool slightly (roughly 30C)
6. Weigh chocolate chips into a small bowl 
7. Weigh vanilla, then eggs in a small bowl
8. Once browned butter is at 30C add to your mixing bowl and whisk on speed 1 until combined. Using a spatula, scrape down the sides and bottom to ensure butter and sugars are fully incorporated. 
9. Add vanilla and eggs. Whisk on speed 3, for 40-60 seconds until it lightens in colour and begins to thicken slightly. Scrape down the sides and bottom of the mixer.
10. Switch to paddle attachment. Add dry ingredients. Gently incorporate before mixing on low speed so nothing spills out. Continue mixing on low until just combined and then add chocolate chunks and continue until all ingredients are just mixed
11. Use a cookie scoop and place on your baking sheet with room to spread. We weigh our cookies to 70g if using a scale is easier.

Baking Instructions:

1. Turn on the oven and set to 350F
2. Bake for 10-13 minutes depending on your oven. Keep in mind they will set slightly as they cool
3. Sprinkle lightly with salt for an added flavour bomb

Notes: 

• Cookies spread best when butter is at 56F
• Ensure butter is thawed ahead of time.