By Francesca official
recipe no. 1
Brown Butter Chocolate Chip
Soft, gooey and fluffy, with nutty brown butter, dark brown sugar, almond toffee chocolate and slivered almonds.
makes12
chill30+ min
oven375°F
bake10 min
Ingredients
- ¼ cupdark brown sugar
- ½ cupbrown butter, chilled 30 minutes
- 1large egg
- splashvanilla extract
- ¾ cupall-purpose flour
- 1 tspbaking powder
- handfulHershey's Symphony almond toffee bar, chopped
- handfultoffee bits
- handfulslivered almonds
Method
- Brown the butter. Cook it until golden and nutty, then chill for 30 minutes. My full brown butter method is on my TikTok.
- Cream. Beat the dark brown sugar and brown butter together.
- Add the egg. Beat the egg and vanilla together, then add them in.
- Add the dry. Incorporate the flour and baking powder.
- Fold. Fold in the chopped Symphony bar, toffee and slivered almonds.
- Roll and chill. Divide the dough into 12 balls and refrigerate for at least 30 minutes.
- Bake at 375°F for 10 minutes.
Dark brown sugar keeps these on the soft, chewy side of the 3:2:1 base, and chilling the dough balls keeps them thick and fluffy.
byfrancescaofficial.com/recipes/brown-butter-chocolate-chip · From my kitchen to yours
questions & answers
Brown butter chocolate chip cookies: your questions
How do you brown butter for cookies?
Melt the butter over medium heat and keep swirling the pan. It will foam, then the milk solids at the bottom turn golden brown and it smells nutty. Take it off the heat right away so it doesn't burn. My step-by-step guide to browning butter walks through it with a video.
Why do you chill brown butter before making cookies?
Browning melts the butter. Chilling it for 30 minutes firms it back up so it creams with the sugar instead of making a greasy, flat dough. Read more in why you chill brown butter for cookies.
Do I need to chill brown butter cookie dough?
Yes. Refrigerating the dough balls for at least 30 minutes keeps these brown butter chocolate chip cookies thick and fluffy instead of spreading thin.
Can I use light brown sugar instead of dark brown sugar?
Yes. Dark brown sugar has more molasses, which gives a deeper caramel flavor and a softer, chewier cookie. Light brown sugar still makes a soft cookie, like my classic chocolate chip cookies.
What temperature do I bake brown butter cookies at?
Bake at 375°F for 10 minutes. This recipe makes 12 cookies.
Can I leave out the almonds or toffee?
Of course. The dough is my 3:2:1 cookie base, so fold in whatever you love. For the full almond toffee version, see my Hershey's Symphony cookies.