Chewy Brown Butter Chocolate Chip Cookies (with Freshly Milled Flour)
Chewy and full of chocolatey goodness, these fresh milled brown butter chocolate chip cookies combine the depth of brown butter with the nuttiness of fresh milled flour for a nutrient dense treat your family will love.
Equipment
- Electric hand mixer
Ingredients
- 1½ cup + 1 Tbs freshly milled flour I use hard white wheat
- ½ tsp salt
- ¼ tsp baking soda
- 5 Tbs unsalted butter divided
- ¼ cup sugar
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 large egg room temperature
- ½ cup chocolate chips plus extra for topping the cookies
- 1 Tbs coarse sea salt for sprinkling
Instructions
- Combine the freshly milled flour, salt, and baking soda in the small mixing bowl and whisk until combined. Set aside.
- Brown three tablespoons of the butter in a small saucepan, and then add to the remaining two tablespoons of butter in the medium mixing bowl. Add the sugars and cream with the hand mixer on medium spead for about 30 seconds.
- Add the egg and vanilla and mix on medium speed for about 30-60 seconds.
- Add the dry ingredients to the wet ingredients and mix until just combined. Add the chocolate chips and mix until distributed. Place uncovered in the freezer and chill for 30 minutes.
- Meanwhile, preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- Scoop and roll the chilled cookie dough in to balls, about 2 Tablespoons of dough each, and arrange 3-2 inches apart on the prepared baking sheet.
- Bake for 9-11 minutes, and remove the cookies when the edges are set but the center still appears slightly soft.
- Press a few additional chocolate chips into each cookie and sprinkle with course sea salt. Allow the cookies to cool on the sheet for 5 minutes, and then remove to the cooling rack for 10 more minutes.
Notes
Spoon and level the flour - Spooning and leveling the flour allows you to better control how much flour you use and avoids packing the flour in. (See below for more info on how to spoon and level flour.)
Brown part of the butter - Browning only part of the butter gives these cookies that delicious brown butter flavor but keeps them from spreading too much.
Use a room temperature egg - Using a room temperature egg allow the ingredients to mix better.
Chill the dough - Chilling the dough in the freezer, uncovered, keeps the cookies from spreading too much and yields a delicious chewy interior. Be careful not to leave it chilling for past 30-40 minutes, as this will result in cookies that don't spread enough.