If you are a lover of chocolate chips cookies then you need to add this Double Chocolate Chip Brown Butter Cookie recipe to your collection! It will leave your home smelling like a sweet bakery and all your friend will be asking where you bought them from! The best part is that this recipe is one that you don’t have to keep a secret. Tell everyone you made them, print them out a copy of the recipe or even better share it with all of your friends online!
So, what makes these hand size cookies better than all the rest?? Three simple things brown butter, double the chocolate, and dark brown sugar. First, the combination of these three simple steps makes for a cookie to die for. The brown butter adds deeply toasted nut flavour. Second, the mixture of white and dark chocolate chips makes for a perfectly balanced sweetness in the cookie. Third, using dark down sugar versus using light brown sugar makes the cookies have a stronger more intense flavour. Happy baking!!
- 2 & ½ cups all purpose flour
- ½ tsp baking soda
- 1 tsp salt
- 1 cup Butter lightly browned and cooled
- 1 cup Dark brown sugar Packed
- ½ cup white sugar
- 1 tablespoon vanilla extract
- 2 Eggs (room temperature)
- ¾ cup White chocolate chips
- ¾ cup Dark chocolate chips
- ½ cup finely chopped white and dark chocolate chips
- Sea Salt to sprinkle on top of dough prior to baking
- Start by browning the butter in a saucepan over medium heat, be sure to stir it constantly and be careful not to burn it. (Buring the butter will result in bitter sour taste) and letting it cool. After your butter smells wonderfully nutty and looks golden brown remove it from the heat and place in the fridge to cool.
- Sift the flour, salt, and baking soda together then set aside for later.
- When the brown butter is cooled to about room temperature pour it into a mixing bowl and add the white sugar, brown sugar and vanilla. Beat on medium speed until well combined then add the eggs one at a time and beat until light and fluffy.
- Combine the sifted dry ingredients with the wet mixture and stir until almost combined. Then add white, dark and chopped chocolate chips to the mixture and mix until well combined. (careful not to over mix)
- Cover and set the dough in the fridge for at least 6 to 48 hours before baking. It is important that butter has time to harden and it allows for the flavours to strengthen.
- When you are ready to bake the cookies preheat the oven to 325 degrees F. On a non-stick pan place ¼ dollops of the cookie dough spacing them about 2-3 inched apart as they will spread a little. Bake the cookies for about 15 minutes until the edges are golden brown. Then remove the pan from the oven and allow the cookies to cool on the pan, this will allow them to keep baking while they cool and you will end up with a yummy chewy double chocolate chip cookie. Just like the ones you get from your local bakery.
