Much awaited EGGLESS Brown Butter Chocolate Chip Cookies

usuallybaking

May 1

2 min read

BROWN BUTTER CHOCOLATE CHIP COOKIES

Ingredients

140 g of unsalted butter
100 g brown sugar
50 g white sugar
1/2 tsp salt
45 g milk room temperature
1 tsp vanilla extract
180 g all purpose flour
12 g cornstarch
1/4+1/8 tsp baking powder
1/4 tsp baking soda
40 g chocolate chips
60 g Chopped dark chocolate

https://video.wixstatic.com/video/d5be0b_953dbbabed104332ab44cddd48a28932/1080p/mp4/file.mp4

SCOOPING OUT COOKIE DOUGH TO FREEZE

Recipe:

Prepare the brown butter:
Add 140 g unsalted butter to a medium saucepan with high sides. Heat on low flame.
Brown the butter:
Once melted, keep stirring continuously. Let it foam, then gently simmer on low heat until golden brown specks appear at the bottom and it smells nutty and toasted. Be careful not to burn it.
Cool the butter:
Immediately transfer the browned butter into a large heatproof bowl, including all the brown bits for extra flavour.
Mix sugars:
Add brown sugar, white sugar, and salt. Mix until smooth and creamy. Let it cool slightly for a few minutes to room temperature.
Prepare chocolate: Chop 60 g bittersweet chocolate into small chunks, or use good-quality baking chocolate chunks.
Add wet ingredients:
Once the butter mixture has cooled slightly, add milk and vanilla. Mix until creamy and well combined.
Add dry ingredients:
Sift in all-purpose flour, cornstarch, baking soda, and baking powder. Fold gently with a spatula until almost combined.
Add chocolate:
Mix in the chocolate chips and chopped chocolate chunks. Do not overmix. The dough should be soft but not sticky.
Shape cookies:
Scoop the dough onto a lined tray using a 2-inch / 5 cm scoop. You should get around 11–12 cookie balls.
Chill the dough:
Top with extra chocolate chunks, cover with cling wrap, and refrigerate for at least 1 hour. Don’t skip this step and if possible chill overnight.
Bake:
Arrange chilled cookie dough balls on a lined tray, spacing them 2 inches apart. Bake in a preheated oven at 180°C (350°F) for about 12-15 minutes.
The centers should still look soft. Remove from oven and add extra chocolate chips on top while warm if desired.
Cool completely:
Let the cookies cool on the tray fully—they’ll continue cooking as they rest.

BROWN BUTTER CHOCOLATE CHIP COOKIES

Ingredients

140 g of unsalted butter

100 g brown sugar

50 g white sugar

1/2 tsp salt

45 g milk room temperature

1 tsp vanilla extract

180 g all purpose flour

12 g cornstarch

1/4+1/8 tsp baking powder

1/4 tsp baking soda

40 g chocolate chips

60 g Chopped dark chocolate

Recipe:

Prepare the brown butter:

Add 140 g unsalted butter to a medium saucepan with high sides. Heat on low flame.

Brown the butter:

Once melted, keep stirring continuously. Let it foam, then gently simmer on low heat until golden brown specks appear at the bottom and it smells nutty and toasted. Be careful not to burn it.

Cool the butter:

Immediately transfer the browned butter into a large heatproof bowl, including all the brown bits for extra flavour.

Mix sugars:

Add brown sugar, white sugar, and salt. Mix until smooth and creamy. Let it cool slightly for a few minutes to room temperature.

Prepare chocolate: Chop 60 g bittersweet chocolate into small chunks, or use good-quality baking chocolate chunks.

Add wet ingredients:

Once the butter mixture has cooled slightly, add milk and vanilla. Mix until creamy and well combined.

Add dry ingredients:

Sift in all-purpose flour, cornstarch, baking soda, and baking powder. Fold gently with a spatula until almost combined.

Add chocolate:

Mix in the chocolate chips and chopped chocolate chunks. Do not overmix. The dough should be soft but not sticky.

Shape cookies:

Scoop the dough onto a lined tray using a 2-inch / 5 cm scoop. You should get around 11–12 cookie balls.

Chill the dough:

Top with extra chocolate chunks, cover with cling wrap, and refrigerate for at least 1 hour. Don’t skip this step and if possible chill overnight.

Bake:

Arrange chilled cookie dough balls on a lined tray, spacing them 2 inches apart. Bake in a preheated oven at 180°C (350°F) for about 12-15 minutes.

The centers should still look soft. Remove from oven and add extra chocolate chips on top while warm if desired.

Cool completely:

Let the cookies cool on the tray fully—they’ll continue cooking as they rest.

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