We’ve already established that brown butter chocolate chip cookies are the best chocolate chip cookies. How do you make the best chocolate chip cookie even better? By adding two kinds of chocolate to the batter, that’s how.
Valrhona chocolate is 100%, without a doubt, my favourite kind of chocolate to bake with (and, let’s be real, snack on), but it can be expensive, definitely more than what you spend on chocolate chips at the grocery store. But it was the holiday season and I wanted to jazz up my baking so I splurged a little and got a couple of my favourites.
These cookies use two Valrhona chocolates, Bahibe feves and dark chocolate baking pearls. Feel free to use whatever kinds of chocolate you want, just try and use one darker type and another that is more like semisweet or milk chocolate.
I like the valrhona feves (little discs) because they spread a little when baking and give a nice surface area of chocolate, which is everything you want in a cookie. The more delicious chocolate in each bite, the better.
For these cookies, it’s important to brown your butter and let it cool before you start making the batter. Then, put the completed batter in the fridge for at least 30 minutes, otherwise there’s a good chance you’ll just end up with one giant sheet-pan sized cookie. Not what you want. These are chocolatey enough that you only need one cookie.
And I say that as a brown butter chocolate chip cookie lover. Or really, just as a chocolate lover.
Make your brown butter cookies and go chocolate crazy. It’s the right thing to do.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1/2 cup granulated sugar
- 1 1/2 cups packed brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. cream of tartar
- 2 1/2 cups all-purpose flour
- 1 cup Valrhona dark chocolate baking pearls
- 2 cups Valrhona Bahibe feves
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 a 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 extract.
- Add baking soda, salt, cream of tartar and all-purpose flour, stirring to combine. Once dry ingredients have been incorporated, stir in the chocolates.
- Place dough in the refrigerator for at least 30 minutes.
- 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 12 minutes then remove from oven. Allow cookies to sit on pan for a couple of minutes before transferring to wire racks to cool completely.
