Recipes for chocolate chip cookies are a dime a dozen, right? There are already countless recipes for those cookies here on the blog. All these chocolate chip cookies are based on the same idea, but always a bit different. Same same, but different, right?! ;) These Double Chocolate Chip Cookies are not only made with two different types of chocolate, but also with browned butter. Something that makes these cookies particularly delicious!
Wikipedia claims that the first chocolate chip cookie was baked in the US in 1938. Whether you can trust this source, is not always 100% certain… but let’s take the place and time as the origin of chocolate chip cookies ;) The Wikipedia article also tells us the original recipe. Like many cookie recipes from the US, that recipe contains quite a bit of sugar. You can bake cookies like that, but I try to reduce sugar as much as possible everywhere I can. Cookies don’t have to be super sweet, right?!
In contrast to more recent chocolate chip cookie recipes, the original recipe doesn’t use actual chocolate chips, but instead a chopped up regular chocolate bar. That’s not surprising actually, because in 1938 there were simply no ready-made chocolate chips (chocolate morsels) available in the supermarkets… those were available a few years later, when chocolate chip cookies were already popular. To be honest, I’m not a big fan of chocolate chips/morsels from the store. I prefer to use chopped chocolate because, unlike the chocolate morsels, regular chocolate melts much better. Many chocolate morsels are not melting at all in the oven. They only get softer during baking and keep their shape.
I think you can see very clearly from the photos why regular chocolate that melts during baking is simply better for these cookies here. The cookies would only look half as good if the chocolate chips were scattered throughout the dough without melting when baked… or does anyone disagree? ;P
Even though the type of chocolate (chips) used in this recipe is quite important, the cookies would only be half as good without the browned butter that’s added as well. If you’ve never used browned butter in a recipe before, whether for cookies or anything else, you should definitely change that. Immediately. No matter where you use it, everything tastes better with browned butter ;P
To get browned butter, regular (unsalted) butter is cooked until the lactose in it caramelizes. You can easily recognize this by small brown spots at the bottom of the saucepan. The butter changes its flavor when cooked long enough and tastes/smells slightly nutty. Incidentally, this is also the reason why this type of butter is also called »nut butter« (not the one made out of nuts) or »buerre noisette« in French. The butter loses some of its volume during this process because the water inside the butter is boiled down considerably. In case you want to replace regular butter with browned butter in a recipe, you need to start with more butter and then weigh out the required amount after you cooked it down. After that, just use it like regular butter in a recipe.
Well. Chocolate and cookies are always a good combination. If you would like to try more from this category, you should definitely take a look at these two recipes. My Coffee House Chunky Chocolate Cookies are already an absolute classic. My Chunky & Nutty Double Chocolate Cookies are sure to become one too ;P
INGREDIENTS / ZUTATEN
(15 cookies)
1 cup (230g) butter
3/4 cup (150g) brown sugar
1 medium egg
1 medium egg yolk
2 tsp. vanilla extract
1 3/4 cups (230g) spelt flour
3/4 tsp. baking soda
1/2 tsp. salt
7 oz. (200g) semi-sweet chocolate, coarsely chopped
5.3 oz. (150g) milk chocolate, coarsely chopped
some flaky sea salt (optional)
(15 Cookies)
230g Butter
150g brauner Zucker
1 Ei (M)
1 Eigelb (M)
2 TL Vanille Extrakt
230g Dinkelmehl (Type 630)
3/4 TL Natron
1/2 TL Salz
200g Zartbitter Schokolade, grob gehackt
150g Vollmilch Schokolade, grob gehackt
einige Meersalzflocken (optional)
DIRECTIONS / ZUBEREITUNG
1. Start by preparing some brown butter. Add the butter to a small saucepan and heat until it melts. Let the butter cook for a few minutes – it will bubble quite a bit. The bubbles will die down at some point and the butter will start to foam up, get dark speckles at the bottom of the saucepan, and smell nutty – this means the brown butter is done. Transfer immediately to a heatproof bowl (melted butter and the brown but not black speckles from the bottom). If you leave the butter in the saucepan, it will continue cooking and might get an unpleasant burnt flavor. Set aside to cool down.
2. Add the cooled brown butter and brown sugar to a large bowl and mix until light and fluffy. Next add the egg, egg yolk, and vanilla extract and mix until well combined. Add the spelt flour, baking soda, and salt and fold in until you can’t see dry spots anymore. Add the chopped chocolate (keep a small amount for decorations) and fold in. Place the dough in the fridge overnight.
3. Preheat the oven to 190°C (375°F). Line a baking sheet with baking parchment and set aside. Weigh out about 2 oz. (60g) pieces of dough and shape them into balls. Press some pieces of the reserved chocolate into the dough and place the balls with enough space in between on the baking sheet – I could fit five cookies on a baking sheet. Keep the rest of the dough in the fridge.
4. Bake the cookies for 12-14 minutes or until the edges are set and have gotten some color – the centers of the cookies should still be a bit soft. Take out of the oven and sprinkle the cookies with some flaky sea salt immediately, if you like. Let the cookies cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely. Prepare the next batch and bake more cookies until the dough is all used.
1. Mit der gebräunten Butter starten – dafür die Butter in einen kleinen Topf geben und erhitzen. Die Butter einige Minuten köcheln lassen – sie wird dabei ziemlich stark blubbern. Irgendwann werden die Blasen weniger, dann fängt die Butter an zu schäumen, man kann kleine dunkle Flecken am Boden des Topfes erkennen und die Butter riecht nussig. Die gebräunte Butter ist jetzt fertig. Sofort in eine hitzebeständige Schüssel umfüllen – geschmolzene Butter und die braunen (aber nicht schwarzen Partikel) in der Butter ebenfalls. Lässt man die Butter im Topf abkühlen, kocht sie noch einige Zeit weiter und kann einen unangenehm verbrannten Geschmack annehmen. Zur Seite stellen und komplett abkühlen lassen.
2. Die abgekühlte gebräunte Butter und den braunen Zucker in einer großen Schüssel hell und luftig aufschlagen. Ei, Eigelb und Vanille Extrakt dazugeben und gut unterrühren. Dinkelmehl, Natron und Salz dazugeben und untermengen. Gehackte Schokolade dazugeben (ein wenig für die Dekoration zurückbehalten) und unterheben. Den Teig über Nacht in den Kühlschrank stellen.
3. Den Ofen auf 190°C (375°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Den Teig in Portionen mit jeweils etwa 60g abwiegen und zu Kugeln formen. Ein wenig von der zurückbehaltenen Schokolade in den Teig drücken und die Kugeln dann mit genügend Abstand zueinander auf das Blech setzen – bei mir war Platz für fünf Cookies. Den Rest des Teigs zurück in den Kühlschrank legen.
4. Die Cookies für etwa 12-14 Minuten backen. An den Rändern sollten die Cookies fest sein und etwas Farbe bekommen haben – in der Mitte darf der Teig allerdings noch etwas weich sein. Die Cookies aus dem Ofen nehmen und sofort mit Meersalzflocken bestreuen (optional, aber empfehlenswert). Die Cookies auf dem Blech ein wenig abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen. Den ganzen Prozess mit dem verbliebenen Teig wiederholen, bis alles aufgebraucht wurde.
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Here is a version of the recipe you can print easily.
Print
Double Chocolate Chip Cookies
- Prep Time: 00:25
- Cook Time: 00:14
- Total Time: 08:00
- Yield: 15 1x
- Category: Cookies
- Cuisine: United States
- Diet: Vegetarian
Description
Simply the best Double Chocolate Chip Cookies in the world – with browned butter and some flaky sea salt sprinkled on top. So good!!!
Ingredients
1 cup (230g) butter
3/4 cup (150g) brown sugar
1 medium egg
1 medium egg yolk
2 tsp. vanilla extract
1 3/4 cups (230g) spelt flour
3/4 tsp. baking soda
1/2 tsp. salt
7 oz. (200g) semi-sweet chocolate, coarsely chopped
5.3 oz. (150g) milk chocolate, coarsely chopped
some flaky sea salt (optional)
Instructions
1. Start by preparing some brown butter. Add the butter to a small saucepan and heat until it melts. Let the butter cook for a few minutes – it will bubble quite a bit. The bubbles will die down at some point and the butter will start to foam up, get dark speckles at the bottom of the saucepan, and smell nutty – this means the brown butter is done. Transfer immediately to a heatproof bowl (melted butter and the brown but not black speckles from the bottom). If you leave the butter in the saucepan, it will continue cooking and might get an unpleasant burnt flavor. Set aside to cool down.
2. Add the cooled brown butter and brown sugar to a large bowl and mix until light and fluffy. Next add the egg, egg yolk, and vanilla extract and mix until well combined. Add the spelt flour, baking soda, and salt and fold in until you can’t see dry spots anymore. Add the chopped chocolate (keep a small amount for decorations) and fold in. Place the dough in the fridge overnight.
3. Preheat the oven to 190°C (375°F). Line a baking sheet with baking parchment and set aside. Weigh out about 2 oz. (60g) pieces of dough and shape them into balls. Press some pieces of the reserved chocolate into the dough and place the balls with enough space in between on the baking sheet – I could fit five cookies on a baking sheet. Keep the rest of the dough in the fridge.
4. Bake the cookies for 12-14 minutes or until the edges are set and have gotten some color – the centers of the cookies should still be a bit soft. Take out of the oven and sprinkle the cookies with some flaky sea salt immediately, if you like. Let the cookies cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely. Prepare the next batch and bake more cookies until the dough is all used.
Notes
Get your bake on!
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