Bakery-Style Chocolate Chip Cookies
Classic bakery-style cookies with rich browned butter and dark chocolate chunks
Buttery, chewy cookies with deep caramel notes from browned butter and generous chunks of dark chocolate.
Equipment
Ingredients
Dough
salted butter (melted, browned)
125 g
granulated sugar
100 g
brown sugar (packed)
50 g
large egg
1 piece
vanilla sugar
8 g
all-purpose flour
177 g
baking soda
2 g
baking powder
3 g
dark chocolate (chopped)
110 g
Instructions
Brown the butter
Melt butter in saucepan and continue cooking until golden brown without burning.
Mix in sugars
Cool browned butter, then whisk in both sugars until smooth.
Add egg and vanilla
Mix in egg and vanilla sugar until fully combined.
Add dry ingredients
Add flour, baking soda, and baking powder. Mix just until no dry flour remains, do not overmix.
Fold in chocolate
Fold in chopped dark chocolate pieces.
Chill dough
Chill the cookie dough in the fridge for 15 minutes.
Preheat oven and prepare tray
Preheat oven to 160°C and line baking tray with parchment paper.
Shape and bake cookies
Scoop dough into 6 portions, space well on tray, and bake 16 minutes with bottom heat only on middle rack.
Cool cookies
Cool cookies on baking tray for 10 minutes before serving.
Original recipe
Storage
Store in airtight container. Freeze baked cookies up to 1 month. Thaw at room temperature before reheating.
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