XL Browned Butter Chocolate Chip Cookies

What’s better than chocolate chip cookies? Fresh baked chewy XL browned butter chocolate chip cookies! They’re the best!

XL Browned Butter Chocolate Chip Cookies | lifemadesimplebakes.com

Hey friends! A few days ago I hopped onto Facebook and showed you how to make these XL browned butter chocolate chip cookies, today I’m sharing the full recipe. These cookies are quickly working their way up to the top of our favorite cookie list. Yes, we have a list of our favorite cookies! ???? They’re crisp, chewy and loaded with gooey chocolate. A pinch of sea salt on top makes them even more amazing!

XL Browned Butter Chocolate Chip Cookies | lifemadesimplebakes.com

Ditch the mixer, and grab a whisk + spatula. For this recipe all you’ll need is a little elbow grease! This particular recipe requires a bit more prep work/patience, but I promise you it’s worth it. You’ll brown some of the butter, whisk and wait for the sugar to dissolve, then fold in the dry ingredients and chocolate. When you have the dough made up, use two scoops of dough to for an extra large ball. These are XL cookies after all.

XL Browned Butter Chocolate Chip Cookies | lifemadesimplebakes.com

Bake 6 cookies at a time, rotating the pan half way through. Mine took the full 14 minutes to get nice and crisp on the outsides and set in the centers. However, if you prefer softer cookies, bake them for 12 minutes. Once they’ve cooled, grab a big glass of milk and enjoy!

XL Browned Butter Chocolate Chip Cookies | lifemadesimplebakes.com

If you don’t want to bake all of the cookies right away, you can portion the dough out, roll them into balls and pop them into a ziploc bag. Write the baking directions on it and freeze them for up to 3 months. When a cookie craving strikes, pull one or two balls of dough out and bake them! There’s nothing better than freshly baked homemade cookies!

4.7 from 3 reviews
XL Browned Butter Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
What's better than chocolate chip cookies? Fresh baked chewy XL browned butter chocolate chip cookies! They're the best!
Author:
Yield: 12-14 cookies
Ingredients
  • 14 tbsp. unsalted butter, divided
  • ¾ c. brown sugar, packed (dark brown works too)
  • ½ c. granulated sugar
  • 1¼ tsp. kosher sea salt (or 1 tsp. table salt)
  • 2½ tsp. vanilla extract
  • 1 egg + 1 yolk
  • 1 ¾ c. all-purpose flour (8¾ ounces)
  • ½ tsp. baking soda
  • ¾ c. semisweet chocolate chips
  • 4 oz. bittersweet chocolate
Directions
  1. Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper; set aside.
  2. Place 4 tablespoons of butter in a large mixing bowl; set aside.
  3. In a medium heavy bottomed saucepan set over medium-high heat, add 10 tablespoons of butter. Heat until melted, about 2-3 minutes, then whisk constantly until the butter begins to sizzle, then foam. The butter will become golden brown with a nutty aroma. DO NOT LET IT BURN. Remove the heat and pour over the butter in the large mixing bowl. Stir until the butter is completely melted.
  4. Add sugars, salt, and vanilla, whisk until combined. Add the egg and yolk and whisk until mixture is smooth, about 30 seconds. Let the mixture stand for 3 minutes.
  5. Meanwhile, in a small mixing bowl, whisk together the flour and baking soda.
  6. Whisk the butter sugar mixture for 30 seconds. Let the mixture stand for 3 minutes.
  7. Meanwhile, chop the bittersweet chocolate into chunks.
  8. Whisk the butter sugar mixture for 30 seconds. Let the mixture stand for 3 minutes.
  9. Stir in flour mixture to the large bowl, mix until just combined. Fold in the chocolate chips and chunks.
  10. Create balls of dough that are approximately 3 tablespoons in size. Place six balls of dough on each sheet, sprinkle the tops with sea salt if desired.
  11. Place one sheet at a time in the oven and bake for 12 to 14 minutes, rotating the sheet halfway through. Remove from the oven and allow to cool on the sheets for 2-3 minutes before transferring them to a wire rack to cool completely.
Notes
-If you want to make these a standard size, use a standard size scoop (1.5 tablespoons), place 1 dozen cookies on a sheet and bake them for 10-12 minutes.
-You can scoop (portion the dough out) and freeze it for up to 3 months. Bake them for a few minutes longer than recommended.


Recipe source: adapted from America's Test Kitchen