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.

Yeilds
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

Insert the two flat racks for the Wolf Speed Oven. Select Convection Mode and press 8 for 375°F. Press Start to preheat.

Put 3/4 of the butter in a pan and start melting. Melt butter until brown.

Add flour and baking powder into a bowl and mix.

Once the brown butter is finished, add it to a bowl with the remaining cold butter.

Once the cold butter is melted, add the brown sugar, white sugar, and vanilla. Whisk the mixture until there are no lumps.

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 2 parchment paper lined 1/4 size baking sheets on the racks and set the cooking time for 14 minutes. For crisper cookies, bake for an additional 2 minutes.

Remove and cool on a wire rack before serving.