The Fellowship of Bakers and Magic: Salted Brown Butter Chocolate Chip Cookies
Salted brown butter chocolate chip cookies inspired by The Fellowship of Bakers and Magic by J. Penner.
Equipment
- Half sheet pan
- Parchment paper
Ingredients
- 227 grams unsalted butter (1 cup)
- 150 grams all-purpose flour (1 1/4 cup)
- 150 grams bread flour (1 1/4 cup)
- 1 tsp baking soda
- 1 tsp baking soda
- 151 grams granulated white sugar (3/4 cup)
- 260 grams light brown sugar (1 1/4 cup)
- 3/4 tsp kosher salt
- 1 tbsp vanilla extract
- 1 large whole egg room temperature
- 1 large egg yolk room temperature
- 340 grams semi-sweet chocolate chopped
- maldon salt for topping
Instructions
Brown Butter
- Take 3/4 of the unsalted butter and place it in a saucepan over medium-high heat. Once melted, stir occasionally until it emits a nutty aroma and the milk solids at the bottom of the pan become golden brown, approximately 6-8 minutes.
- Remove from the heat and stir in the remaining butter and until combined. Refrigerate for 15 minutes before moving to the next step.
Cookie Batter
- In a bowl, combine the all-purpose flour, bread flour, baking soda, and baking powder and set aside.
- In a bowl of stand mixer fitted with a paddle attachment, combine the chilled brown butter, granulated white sugar, light brown sugar, salt, and vanilla. Mix on medium low speed until well combined.
- Add the whole egg and egg yolk and mix for another 30 seconds until well combined on medium speed. Let the mixture rest for 3 minutes and repeat the process of mixing for 30 seconds and resting for 3 minutes. Repeat this process twice.
- Gradually add the flour mixture in 2-3 additions while mixing on low speed. Add the chopped chocolate in with the last addition of flour and mix just until combined. Leave a handful of chopped chocolate aside to top the cookies later.
- With a portion scoop, portion the cookie dough onto a sheet pan and refrigerate for up to 48 hours (30 minutes minimum), covered.
Baking
- Preheat the oven to 375F with the baking rack set in the middle of the oven. Prepare a baking sheet with parchment paper and set aside.
- Place the cookie balls 2-3 inches away from each other on the prepared baking sheet. Top each with some chopped chocolate and Maldon flakey salt.
- Bake for 12-15 minutes until the edges are golden brown. Remove from the oven and allow it to cool for a few minutes before transferring to a cooling rack.
Notes
Baking Tips:
- Chill the Dough: Chilling your cookie dough helps to create thicker cookies with a chewy texture, and it allows the flavors to develop more fully.
- Flakey Sea Salt: Don’t skip the sprinkle of sea salt on top! It enhances the flavor and creates a delightful salty-sweet contrast.
- Use High-Quality Chocolate: The better the chocolate, the better the cookies will taste. Opt for high-quality semi-sweet chocolate for the best results. I preferred chopping the chocolate instead of buying chocolate chips.