Softest Brown Butter Chocolate Chip Cookie
The secret ingredient is……. CREAM CHEESE! To my surprise one day when I was craving chocolate chip cookies that I didn’t have eggs and it was pouring rain out so there was zero chance I was leaving to go get some So what did I do? Researched only to find out that cream cheese was a substitute AND it led to the softest yet chewiest chocolate chip cookies ever. From that day forward, I dropped a bit of schmear into my cookie dough and it’s become a friend and family frequent request to make.
My Preferred Brands For Ingredients:
Flour: I use Ballerina Farm Flour for almost everything but if you don’t have access or prefer another, Bobs Red Mill Fine Pastry Flour is great.
Chocolate: I LOVE Hu Chocolate, it is a little pricier but its soy lecithin and preservative free. Salty Dark Chocolate is my fav for these cookies
Sweeteners: Coconut Sugar and Maple Syrup straight from Canada is my go to. To me it even taste better than white sugars!
Vanilla: I get all my vanilla infusions from La Vida Vanilla Extracts. I stumbled across them at a farmers market and found out they ship nation wide, they even do wedding favors!
Butter: Grass fed european butter is always a great baking option but irish grass fed makes a great one if you go to the local super market!
Cream Cheese: You want to avoid sour cream cheeses, which a lot of brands do, try more of a sweeter cream cheese from your local super market
Ingredients:
1 cup (225 g) unsalted butter cut into cubes for easier melting
1 cup (200 g) light or dark brown sugar ( Healthier: I substitute for brown coconut sugar)
⅔ cup (135 g) white sugar ( Healthier: I substitute for maple syrup )
2 large eggs room temperature
1 ½ teaspoons vanilla extract
2 ¾ cups (340 g) all-purpose flour
3/4 cup of cream cream cheese
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
10 oz (285 g) semisweet chocolate
flaky sea salt for sprinkling optional but so good!
HOW TO:
Set oven at 350
Melt the butter on low and brown in, set aside to cool to room temperature once finished before creating the dough
In a stand mixer, on medium, start whisking the brown butter and sweeteners together until creamy and well incorporated
Once smooth, add in the egg , cream cheese and vanilla. Incorporate well
In a separate bowl, mix in all the dry ingredients together (flour, baking powder, baking soda and salt)
Mixer on lowest speed possible, incorporate the dry ingredient mixture slowly, a little bit at a time.
Once fully incorporated it should be a very soft brown dough, go ahead and mix in your chocolate chunks
Scoop out dough with an ice scream scoop on a tray as dough balls with enough spacing for baking and set in the fridge for about 10-15 minutes to slightly harden
Transfer trays with cooled cookie dough balls into the oven and bake for about 15-20 minutes, you want the outter edges harder and sturdy while the middle is relatively soft
take them out and allow them to cool for 1 minute until sprinkling sea salt on top for garnish
cookies are still too soft to eat, you want them to set a bit
allow to cool for 20 minutes after before serving so the cookie can set