Do I have the chill the dough?

Yes, you should! If you bake them right away, the cookies will spread too much. Chill the dough for at least 3 hours or up to 72 hours in the fridge. Chilling helps flavor development, and creates thicker and chewier cookies. You can read more about it here !

Can I freeze the dough?

Yes you can!! I’m a big fan of making a huge batch of cookie dough and storing it in the freezer. I love being able to bake fresh cookies any time I want. Just scoop your cookie dough into portions, place on a baking sheet and freeze uncovered for about an hour. Once solid, transfer the dough balls into airtight freezer bags. It will keep for 2 to 3 months. When you're ready to bake, remove from the freezer and place your cookie dough onto a parchment lined baking tray (set 2 inches apart) and bake at 350ºF (176ºC) for 11 to 13 minutes.

Bakery Style Brown Butter Chocolate Chip Cookies

Description

Better than any bakery, these Bakery Style Brown Butter Chocolate Chip Cookies are an upgrade from the classic chocolate chip cookie! Made with nutty brown butter, a touch of espresso and a combination of milk chocolate and bittersweet chocolate.

Ingredients

Brown Butter Chocolate Chip Cookie Dough

1 Cup (227g) Unsalted Butter, browned
2 Cups (240g) All-Purpose Flour
2 Teaspoons Cornstarch (cornflour)
3/4 Teaspoon Baking Soda
1/2 Teaspoon Baking powder
1/2 Teaspoon Fine Salt
3/4 Teaspoon Fine Espresso Powder (optional, but highly recommended)
3/4 Cup (150g) Dark or Light Brown Sugar, packed
1/2 Cup (100g) White Sugar
2 Teaspoons Vanilla Paste or Extract
1 Large Egg + 1 Large yolk, room temp
4 Ounces (114g) Milk Chocolate, chopped
4 Ounces (114g) Bittersweet Chocolate, chopped
Flaky Sea Salt as garnish

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Instructions

Brown Butter Chocolate Chip Cookie Dough

Make Brown Butter - In a light colored saucepan and over medium heat, add your cubbed unsalted butter. Swirl the pan and keep the butter moving around constantly. Once completely melted, the butter will foam and sizzle and gradually start to brown. After about 6 to 8 minutes your butter should be ready. Be careful not to burn it.
Immediately transfer to a glass bowl, making sure to scrape all the brown bits from the bottom of the pan. That's where all the flavor is! Set aside and allow to cool for at least 15 minutes.
Make Brown Butter Cookie Dough - In a medium bowl, mix together all-purpose flour, cornstarch, baking soda, baking powder, espresso powder and salt; set aside.
If you are using chocolate bars, chop the chocolate in various size chunks; set aside.
In a large mixing bowl, add brown butter, brown sugar and white sugar and whisk until combined.
Add egg, yolk and vanilla and whisk well for about a minute.
In 2 additions sift the dry ingredients into the wet ingredients. Switch to a rubber spatula and mix until there are very few flour steaks left. Do not overmix.
Then gently fold in the chocolate until just combined.
With a large cookie scoop (I used the #20 scoop which hold 3 tablespoons), portion out your cookies and place on a parchment lined baking tray. Cover tightly with cling wrap and chill for at least 3 hours or up to 72 hours in the fridge.
When you are ready to bake, position a rack in the center of the oven and preheat to 350ºF (176ºC). Set cookie dough balls 2 to 3 inches apart on a parchment-lined baking tray and bake for 10 to 12 minutes. Do not overbake!
As soon as they come out of the oven, shape them if needed (*see note below) and then sprinkle with flaky sea salt and allow to cool on the baking sheet for a few minutes before transferring to a cooling rack. Serve slightly warm and enjoy!

Notes

For perfectly round cookies, try this hack! Right when you pull the cookies out of the oven, place a large round biscuit cutter, ramekin or bowl over the cookie (it should be a bit bigger than the cookie itself) and make several circular motions. As the edge of the cookie touches the inside of the biscuit cutter, it will round out any irregular edges. You can also use a spatula, fork or spoon to shape the cookies.

These Brown Butter Chocolate Chip Cookies are best eaten freshly baked. I recommend freezing cookie dough and baking them when you get a craving.

Store leftover cookies in an airtight container at room temperature. Best consumed within 1 to 2 days.

Prep Time: 20 Minutes
Chill Time: 3 Hours
Cook Time: 10 to 13 Minutes