Everyone thinks their chocolate chip cookie recipe is the best one. Honestly, a lot of them aren’t that different other than do they contain nuts or not. Which that is a very controversial topic so I didn’t even think about adding them – even though I don’t mind them added. No, I decided to add brown butter, which isn’t ground breaking but I also use a combination of bread flour and all-purpose to really give you that chewy cookie.
I’m not going to claim my brown butter chocolate chip cookies are the best chocolate chip cookies of all time or the best you’ve ever tasted. I will say, they are very delicious. I know it’s a cookie so it’s hard to go wrong but I say, try them out and see how they stack up against your usual recipe. I will also say this is now MY go-to recipe and I like a lot of CCC recipes.
I know some people are not going to be with me with the flaky sea salt on top but trust me. It makes the chocolate flavor sing, it pairs SO well with the sweetness making it better but you also get the salty and it’s great. Could you omit? Of course but I’m going to advocate to add it. Also, if you’ve never had flaky sea salt, it’s a top tier salt and it’s not too expensive on amazon. It’s a great finishing salt for a lot of things.
It’s also worth noting that bread flour changes the texture of the cookie and if you don’t have any, it’s worth getting a bag. Besides, then you can also bake up some bread with it when you’re done! If I had to recommend some that might feel like they are in the same vein maybe try: Brown Butter Brioche or Super Soft Brown Butter Cinnamon Rolls.
- Bread Flour – Using about half bread flour of the total flour content doesn’t dramatically change the cookie but it adds a lot of chew. Which personally I think is the best texture for a CCC. You might not notice like wow these are so different but I think you will notice how good the texture is.
- Brown Butter – If you’ve had brown butter in anything, you know the incredible flavor it adds, so you know why we add it here. I use a blend of half browned butter and half regular unsalted, just because sometimes when you only use browned you can get a weird texture. This blend works very nicely though.
- Milk Chocolate AND Semi-Sweet – I wanted the chocolate to not be one note so we added both creamy and sweet milk chocolate with the richer/darker semi-sweet. You could also easily swap out the semi-sweet for something darker if that’s your preferred chocolate.
- ½ cup Unsalted butter Room temperature
- ½ cup Unsalted browned butter Room temperature
- 165 g Dark brown sugar ¾ cup
- 100 g Granulated sugar ½ cup
- 2 large Eggs Room temperature
- 2 tsp Vanilla
- 150 g AP flour 1¼ cup
- 130 g Bread flour 1 cup + 1½ tbsp
- ½ tsp Cinnamon
- 1 tsp Sea salt
- 1 tsp Baking soda
- 1 cup Milk chocolate chips
- 4 oz Semi-sweet/Dark chocolate bar chopped
- Flaky sea salt for sprinkling
- A few hours prior to making the cookie dough you will want to brown one of the sticks of butter. After the butter is finished browning, pour into a small bowl and allow to come to room temperature. It does not have to completely re-solidify but it is fine if it does.
- In a medium size bowl, weigh out and combine AP flour, bread flour, cinnamon, salt, and baking soda. Set aside.
- In the bowl of your stand mixer or a bowl that can be used with a hand mixer, combine unsalted butter, browned butter, brown sugar and granulated sugar. Mix together, creaming until butter is light and fluffy (2-4 min).
- Add in eggs, one at a time, mixing in completely before adding the next.
- Stir in vanilla.
- In 2-3 batches, add in flour mix to the wet ingredients. Mix until just combined, not overmixing.
- Add in chocolate chips and chopped chocolate bar, stirring in with a spatula by hand.
- The dough should chill for at least 8 hours, but up to 24. You can either scoop cookie dough before chilling and chill on cookie sheet covered with cling wrap or chill bowl of dough. If chilling whole bowl, cookie dough will need to warm up a bit before being able to scoop.
- After cookie dough has chilled, bake at 375°F for about 12 minutes on a parchment lined cookie sheet on the center rack.
- Remove from cookie sheet immediately after baking to cooling rack. Sprinkle with flaky sea salt while hot. Store in an airtight container. Enjoy!