The Best Brown Butter Chocolate Chip Cookies 🍪🤎 Cozy Baking

Описание: #BrownButter #Chocolatechipcookies #Baking
Chewy, gooey, chocolate-filled cookies with crispy edges and a soft, melty center, trust me, these are absolutely irresistible! 🍪🤎

📝 Ingredients (makes ~7 large cookies)

Cookie Dough
• 130 g Unsalted butter (¾ cup) → browned (~115 g after browning)
• 100 g Dark brown sugar (½ cup, packed)
• 70 g White sugar (⅓ cup)
• 1 large Egg (55 g, room temp)
• 2 tsp Vanilla extract
• ¼ tsp Salt + optional flaky salt for topping
• 160 g Bread flour (1 ⅓ cups)
• 40 g All-purpose flour (⅓ cup)
• ½ tsp Baking soda (2.5 g)
• 170–200 g Chocolate, roughly chopped, mix of dark and milk chocolate 🍫

• If no bread flour: 200 g all-purpose + 5 g cornstarch

✨ Optional toppings: extra chocolate chunks, flaky salt

👩‍🍳 Instructions

1️⃣ Brown the Butter
Melt 130 g butter on medium heat until golden and nutty. Scrape all the brown bits , that’s where all the flavor is!
Why 130 g? Some water evaporates while browning. After browning, you’ll have ~115 g. Let it cool until warm.

2️⃣ Mix Sugars & Egg
Whisk the browned butter with both sugars until thick and shiny.
Add the egg and vanilla extract; mix until smooth.

3️⃣ Add Dry Ingredients
Fold in bread flour, all-purpose flour, baking soda, and salt until just combined; don’t overmix!

4️⃣ Add Chocolate
Roughly chop the chocolate, leaving some big chunks and some small chunks for texture. Fold all of it into the dough, keeping some big chunks aside for topping later.

5️⃣ Shape & Chill
Scoop 80–100 g dough balls and place the big chocolate chunks on top.
Cover and chill in the freezer for 1–2 hours. This helps control the spread and enhances flavor.

6️⃣ Bake
Preheat your oven:
Convection/Fan: 170°C / 340°F
Conventional/No Fan: 180°C / 350°F
After chilling, leave space between the cookies; don’t place them too close — they will spread.
Bake for 12–14 minutes, until the edges are golden and crispy, and the center is soft.
Note: Baking time may vary. When you take the cookies out of the oven, the centers may look a little soft , don’t worry! They will finish cooking and firm up on the tray as they cool.

7️⃣ After Baking
Take the tray out of the oven and tap lightly 3 times; this helps to make it flat.
Quickly push a few extra chocolate chunks on top while cookies are still warm for that melty, chocolatey effect.
Optional: sprinkle a little flaky salt.

8️⃣ Cool
Let cookies sit on the tray for 10 minutes, then transfer to a wire rack to cool completely.

💡 Tips & Notes
✔ Brown the butter deeply for a nutty, caramel flavor.
✔ Don’t overmix after adding the flour.
✔ Chill dough to control spread.
✔ Leave big + small chocolate chunks in the dough for texture.
✔ Place cookies spaced apart; they need room to spread.
✔ Tap the pan 3 times after baking and add extra chocolate on top for melty chocolate magic.
✔ Optional: flaky salt on top enhances flavor.
✔ Use a scale for perfect results.
✔ Cookies should have crispy edges and soft, melty centers.

🔗 Full written recipe + macros now available on Osta Recipes 🍯
➡ https://ostarecipes.com/recipes/Eg779...

⏱️ Timestamps
0:00 Intro
0:27 Mixing butter and sugars
1:28 Adding egg and vanilla
2:00 Adding dry ingredients
3:15 Folding in chocolate
4:10 Shaping dough & adding chocolate chunks on top
4:38 Chilling dough
4:43 Baking
4:59 final reveal

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#BrownButter #cookies #Baking #dessert #christmasbaking #chocolate #recipe