I’ll always be on a mission to amplify chocolate chip cookies wherever possible. Taking the classic flavours of everyone’s favourite cookie and enhancing them with slight changes is always a fun experiment in the kitchen. How many YouTube videos are out there name “Best Chocolate Chip Cookies”? How many variations are possible? The limit does not exist!
One thing that I love is the flavour of brown butter. I used to think food bloggers were just being “extra” by browning their butter and saying that it’s basically life-changing. But, there’s no denying that brown butter definitely makes a difference in the flavour profile of a regular-degular chocolate chip cookie (yes, we just said regular-degular. Bump the Nicki Minaj song!)
Along with brown butter, I’ve used a bit of rye flour in the recipe to really bring out the nutty flavour in these cookies. Something about plain old all-purpose flour just seems boring to me now.
For this recipe, I highly suggest using a kitchen scale and measuring out the grams for the ingredients. If you really wish to use cup measurements, I suggest using this conversion chart…but please, invest in a kitchen scale and save yourself the trouble!
Yields 24 cookies
- 220g unsalted butter, cubed
- 200g brown sugar
- 150g granulated sugar
- 1 large egg, cold
- 1-1/2 teaspoon vanilla extract
- 250g all-purpose flour
- 100g rye flour
- 1/2 teaspoon salt
- 1-1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 200g dark chocolate (chopped) or dark chocolate discs*
- Flaked sea salt (for topping)
- Pre-heat your oven to 350 degrees Fahrenheit. Line a baking tray with non-stick parchment paper and set aside.
- Place the butter in a medium light-coloured saucepan, set over medium heat. Swirl the pan occasionally. The butter will start to splutter as the water from the butter is being cooked off.
- Turn the heat down and continue to stir as the milk solids begin to brown at the bottom of the pan. Once your butter turns into a toasty brown colour and gives off a nutty smell, it is ready. Remove from heat and pour into your mixing bowl immediately. Let cool for a few minutes.
- While the butter cools, whisk together the flours, baking powder, baking soda and salt.
- Once the butter is cooled slightly, add the brown sugar and granulated sugar. Whisk until smooth. Add vanilla extract and the cold egg and mix until well combined.
- Using a spoon or spatula, scoop half of the flour mixture into the wet ingredients and mix until just combined (some dry pockets of flour should remain). At this point, add the dark chocolate chips, leaving some aside.
- Use a small 1-1/2 tablespoon-sized cookie scoop, scoop out cookie balls and place onto your baking tray. Top the cookie dough balls with a few more chocolate chips and sprinkle a bit of flaked sea salt.
- Place the baking tray in the oven and bake for 10-12 minutes, or until golden brown. Once baked, remove from the oven and let cool for 5 minutes before serving.
* Note: I suggest not using small chocolate chips as they won’t give you those layers of chocolate in the cookie that you will typically experience with a cookie that uses shards of chocolate or chocolate discs.