Brown Butter Chocolate Chip Cookies

by: Chef Ben Davis

Compatible Wolf Appliances:

Introduction

There are lots of chocolate chip cookie recipes out there, but this one will certainly be one to come back to. The brown butter base gives the cookies additional flavor and depth. The butter should be a deep mahogany color for maximum flavor. To add another level of flavor, add the malted milk powder to the dry mix.

YIELDS
48
Servings
Prep Time
10
minutes
Cook Time
14
minutes

Modes

Convection

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 Tablespoons malted milk powder (optional)
  • 14 Tablespoons unsalted butter
  • 3/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 1/4 cups semi-sweet chocolate chips
  • Kosher salt

Instructions

Select Convection Mode and set Wolf Oven to 375°F. Press start to preheat.

Sift together the flour and baking soda (and malted milk powder if using) and set aside.

Melt 10 of the 14 Tablespoons of butter in a heavy-bottomed skillet until it starts to brown. When the butter is a deep hazelnut color, pour into a large, clean bowl, and add the remaining butter. Stir until the butter is melted.

Add the sugars, vanilla, and salt and stir well until there are no lumps of brown sugar remaining in the mixture. Add the egg and egg yolk and whisk vigorously for 30 seconds. Rest the mixture for 3 minutes. Repeat the whisking and resting process twice more.

Add the flour mixture and chocolate chips and stir until the batter is just combined.

Add the flour mixture, chocolate chips, and Kosher salt. Stir until the batter is combined.

Portion the dough into approximately 1-ounce balls and place on the parchment paper-lined baking sheets. Place the tray in the preheated oven and bake for 12 minutes. If crispier cookies are preferred, bake for another 2 minutes.

Remove and cool on a wire rack before serving.

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