Brown Butter Mini Chocolate Chip Cookies
Light and crispy mini chocolate chip cookies made with cream of tartar.
Servings 140 Cookies
Cost 5
Ingredients
- 2 sticks unsalted butter (228 grams)
- 1 large egg, bring to room temperature
- 2 ¼ cups all-purpose flour (300 grams)
- 2 teaspoons cream of tartar
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup dark brown sugar, packed (160 grams)
- ¾ cup granulated sugar (150 grams)
- 2 teaspoons vanilla
- 2 teaspoons water
- 10 oz miniature chocolate chips (may need more or less) (1 bag or a little less than 2 cups)
Instructions
- About an hour ahead of time, brown only 8 tablespoons of the butter in a small saucepan. Scrape it into a bowl and let cool at room temperature until it solidifies.
- While the butter is cooling, mix together the flour, cream of tartar, baking powder, baking soda and salt Add both of the sugars to the flour mixture and whisk until evenly blended. Set aside until ready to use.
- In the bowl of a stand mixer, using the whisk attachment, beat the cooled and set browned butter and the remaining stick of softened butter for 3 minutes or until light and airy. Add the room temperature egg and continue beating on high speed to beat in lots of little air bubbles.
- Beat in the water and vanilla.
- Add the dry mixture and stir with the paddle attachment until this very dry mixture comes together. Rather than use the paddle attachment, you can also mix by hand. Shape your hands into claws (!) and work the dough gently until is forms a dough.
- Stir mini chips into the dough and divide it into about 6 equal parts. This makes it easier to work with.
- Set one part on a large sheet of plastic wrap and roll it into a 14 inch rope. Wrap in plastic. Repeat to make 5 more ropes. Freeze the ropes.
- Preheat oven to 325 degrees F. Line a couple of baking sheets with parchment.
- Working one rope at a time, cut the rope into little half inch thick cylinders. If they fall apart, just do your best to reshape them into little rounds. That is, shape into balls, then flatten slightly.
- Arrange the little cut pieces about an inch apart and bake one sheet at a time for about 15 minutes or until cookies appear set and lightly browned around the edges.
- Let cool on the baking sheet for about 2 minutes, then transfer to wire racks to finish cooling.
Notes
The dough should feel a little on the dry side, but should still hold together. For best results, weigh the flour. If you don't have a scale, whisk the flour well to aerate, then spoon it into the cup. If using volume measurements, start with 2 cups of flour.