This isn’t just any chocolate chip cookie recipe, because these cookies are baked with brown butter. Brown butter chocolate chip cookies are an elevated version of a classic. They have a richer flavor, texture, and taste like they came from a bakery!
WHAT YOU NEED cake flour bread flour salt baking soda unsalted butter dark brown sugar granulated sugar vanilla extract espresso powder fresh lemon juice eggs semi-sweet chocolate chips dark chocolate Maldon sea salt
1. Brown the butter. Pour it into a glass measuring cup. Scrape down the bottom of the pan because you don’t want to miss those brown bits at the bottom. Make sure it measures 1 cup. If it’s a little over, take some out. If it’s a little under, add some water. 2. Place it in the fridge to cool down. Don’t leave it in for more than 30 minutes. It should be a liiiiittle warm to the touch but not hot.
3. Combine the flours, salt, and baking soda. 4. Mix together the sugars, espresso powder, and cooled brown butter. It will not be smooth, but do your best to combine the ingredients. Mix in the vanilla, lemon juice, and eggs. Finally, slowly incorporate the dry ingredients until the dough comes together.
5. Fold in the chocolate. Using a large 2 oz cookie scoop, scoop out the cookie dough onto a cookie sheet lined with wax paper to prep for the fridge. Refrigerate uncovered for at least 4 hours but preferably overnight.
6. Bake the cookies for 12-14 minutes. Space the cookies about 2 inches apart. You’re looking for golden brown edges and a pale doughy center. 7. Sprinkle with some sea salt when they’re fresh from the oven then transfer to a cooling rack.