By now, we all know that chocolate chip cookies are better when you make them with brown butter. It’s just a fact, I don’t make the rules. We also know that chopped chocolate or feves are better than chocolate chip. For this brown butter variation I used caramelia & dulcey faves from Valrhona.
You’ve all heard me talk about caramelia before. I’ve used it in cookies, macarons, and honestly just eaten it straight out of the bag. It’s milk chocolate with a hint of caramel, what’s not to like?!
Let’s talk for a second about the other chocolate in this cookie, dulcey. I used it a few weeks ago in my caramelized white chocolate macarons. It’s considered to be a “blonde” chocolate because its kind of like white chocolate with a little bit of a tan. If you’ve never had caramelized white chocolate, get your hands on some ASAP. I can confirm it is also eat-out-of-the-bag good.
What can I say, I know my chocolate!
You really can’t go wrong with brown butter chocolate chip cookies, but if you can get your hands on some caramelia & dulcey, I highly recommend it. If you can’t get either of those, or similar substitutes, regular milk and white chocolate will work. You just won’t have the same depth of flavour as you do with these chocolates.
So here’s what we need for the perfect cookie. Butter – browned beautifully, but not burnt. This takes a little practice and intuition, but you’ve got this. Sugars – a little white sugar and a lot of brown sugar. I’m a firm believer in using more brown than white sugar in 99% of cookies.
Eggs and vanilla – we add the eggs one at a time and a generous amount of vanilla bean paste (or vanilla extract). If I’m honest, I never measure out the vanilla, I just pour in what feels right!
Our dry ingredients – flour, baking soda, salt, cream of tartar. Is the cream of tartar 100% necessary? No. But I love the rustic look it gives my cookies so I keep using it.
Finally, the chocolate. A nice blend of caramelia & dulcey feves, roughly chopped. I’ll be honest with you here too, I did not measure this either. I poured a bunch out of each bag, chopped it up, and called it good. There’s no such thing as too much chocolate, right?
There we have it! Another brown butter chocolate chip cookie recipe to add to your repertoire. I don’t think I’ll ever tire of making cookies, especially when brown butter is involved, so there are many more cookies in your future.
Happy baking!
Ingredients
- Ingredients
- 1 cup (2 sticks) unsalted butter
- 1/2 cup sugar
- 1 1/2 cups light brown sugar
- 2 eggs
- 2 tsp. vanilla bean paste (or vanilla extract)
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. cream of tartar
- 2 1/2 cups all-purpose flour
- 1 cup each chopped caramelia & dulcey feves (or milk & white chocolate)
Instructions
- Brown the butter by melting over a medium heat. Let the butter foam and you will begin to see it change colour.
- Once you see brown milk solids at the bottom of your pan and smell a nutty aroma, remove from the heat and place in a bowl. Be sure to scrape out the sediment because that will give these cookies an incredible nutty flavour. Set aside to cool slightly.
- Once cool, combine browned butter with both sugars in a mixing bowl and cream together. Add the eggs, one at a time, then the vanilla bean paste.
- Add baking soda, salt, cream of tartar, and all-purpose flour, stirring to combine. Once dry ingredients have been incorporated, stir in the chopped feves.
- Place dough in the refrigerator for at least 1 hour. The longer it sits in the fridge, the better the cookies will be!
- Preheat oven to 350°F.
- Remove dough from fridge and scoop onto parchment-lined baking sheets, spacing a couple of inches apart because cookies will spread during baking.
- Bake for 10-12 minutes, until edges are golden brown. Allow cookies to sit on pan for a couple of minutes before transferring to wire racks to cool completely.
