High Altitude Brown Butter Rye Chocolate Chip Cookies
Soft and chewy chocolate chip cookies are made even better with browned butter and rye flour. Although all-purpose flour can be used, too, the rye adds wonderful nutty notes to these delicious cookies. A high-altitude tested recipe!
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- 1 cup (226g) unsalted butter
- ¾ cup (162g) granulated sugar
- ½ cup (80g) dark brown sugar, lightly packed
- 1 (55g) large egg
- 2 tsp (8g) vanilla extract
- 1 cup (130g) all-purpose flour, spooned and leveled
- 1 cup (130g) rye flour (or all-purpose flour, spooned and leveled
- ½ tsp (2.5g) baking soda
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 cup (90.5) dark or semi-sweet chocolate chips, or 6 ounces chopped chocolate
Instructions
- In a small saucepan, melt the butter over medium heat. Continue to cook the butter, swirling occasionally, for several minutes, until the water evaporates and nutty brown solids form at the bottom of the pan. Immediately remove the pan from the heat, scrape the browned bits off the bottom of the pan and pour the butter into a bowl to cool. Let cool at room temperature for several hours until the butter returns to a (soft) solid.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar for about 5 minutes, scraping the bowl several times, until light and fluffy. Add the egg and vanilla, and mix in gently on low speed.
- In a separate bowl, combine the flours, baking soda, salt and chocolate chips. With the mixer on low, add the dry ingredients by spoonfuls, mixing just until combined.
- Use a cupcake/ice cream scoop to portion out the cookie dough into 15 balls. Cover and refrigerate the dough balls for 2 hours.
- Preheat the oven to 350. While the oven preheats, freeze the dough balls for 10 minutes.
- Place the cold dough balls three inches apart on a parchment lined baking sheet. Bake on the center oven rack for 13 minutes (it seems like a long bake time, but these are large cookies). The edges will appear set, but the centers should still look underdone. Let cool on the baking sheet for 1 minute, then carefully transfer to a wire rack to cool completely. Repeat with any remaining dough.
- Store cookies in an airtight container for three days, or wrap and freeze indefinitely.
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