These chewy, ooey gooey Brown Butter and Bread Flour Cookies were originally just a bonus recipe on my newsletter, but I liked them so much that I thought they should live on the blog permanently! And yes, I think bread flour cookies are going to be the trend of 2024. King Arthur called it first, but now so am I.
I know what you’re thinking… what’s a bread flour cookie? Well, it’s exactly what it sounds like – a normal cookie, but made with bread flour. This may not sound like an interesting switch-up, but let me tell you, these cookies are so perfectly dense, chewy and crispy on the edges that your cookie game will be changed forever. And as for the brown butter, who doesn’t love a brown butter chocolate chip cookie? I love playing with cookie flavors and textures, but sometimes I just want a classic (but really good) chocolate chip cookie. This is the perfect recipe to fulfill all of your chocolate chip cookie cravings!
Looking for more cookie recipes?
I have you covered! Cookies are my love language.
And that’s everything for these Brown Butter and Bread Flour Cookies!
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Brown Butter and Bread Flour Cookies
- 1 Stand mixer
- 1 small saucepan
- 226 grams salted butter
- 220 grams granulated sugar
- 140 grams dark brown sugar
- 2 extra large eggs
- 300 grams bread flour
- 2 teaspoons baking powder
- 2 teaspoons Diamond Crystal kosher salt half if using Morton's
- 6 ounces Guittard bittersweet chips 170 grams, chop most but not all
- Maldon smoked sea salt for topping
- Preheat the oven to 400°F with the rack in the middle.
- In a small saucepan, brown the butter and let it cool until it's solid.
- Using an electric mixer, beat together the butter and sugar. Then, add the eggs and beat together until the mixture is fluffy.
- Add the flour, salt and baking powder and mix on low until just combined.
- Add the Guittard chips and mix in by hand.
- Portion the cookie batter into 9 scoops, about 110 grams each.
- Bake at 400°F for 10-11 minutes. The edges will be crisp but the center will be underdone.
- Sprinkle the Maldon's sea salt on top of the cookies, then let them cool.
- Serve and enjoy!