Brown Butter Chocolate Chip Cookies

In my quest to find a desirable chocolate chip cookie, I came across this method of browning the butter and using bread flour...hmm that got my so call scientific curiosity piqued and wondered how high gluten flour would work in a cookie and put this to test.

Was fairly disappointing with the result, not the kinda chocolate chip cookie you had in mind and the bread  flour was true to itself and produced a dense and bread-like texture.  Well I wouldn't say this is a bad one but I'll pass, I prefer mine differently but do give it a go if you like it 'bready'.

Note: I reduced the both sugar quite a bit, I hate ultra sweet cookies and I baked the next day. Let it sit out for about 20 min before baking.
Recipe taken from tasty.com


1 cup (120 g) bread flour
¾ cup (95 g) all-purpose flour
1 teaspoons  salt,
1 teaspoon baking soda
1 cup (225 g) unsalted butter, 2 sticks
2 tablespoons cold water
1 cup (220 g) dark brown sugar
½ cup (100 g) white sugar
2 teaspoons vanilla extract
1 teaspoon espresso powder
1 large egg
1 large egg yolk
½ cup (85 g) semi-sweet chocolate chips
130 g dark chocolate, chopped


Preheat the oven to 350˚F (180˚C).
In a medium bowl, sift together the flours, salt, and baking soda. Set aside.
In a medium light-bottomed saucepan, add the butter and melt over medium heat.
Bring the butter to a boil, stirring occasionally. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. 

As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy and difficult to see, so keep a close eye on it.
Once the butter has turned a nice nutty brown, remove from the heat and pour into a liquid measuring cup to stop the cooking. Give it a stir and add 2-3 tablespoons of cold water to the butter to bring it back up to 1 cup (240 ml) of liquid.

Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10-15 minutes. You want to make sure the butter is still liquid when you’re adding it to the dough later on, so make sure to remove after 15 minutes.

In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.
Add the egg and yolk and beat until incorporated.
Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. It’s okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step.

Using a wooden spoon, fold the chocolate chips and chunks into the dough
Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.

For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.
Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet.
Bake in a preheated oven for 12-14 minutes.
Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
Enjoy!