The Super Secret Chocolate Chip Cookie Recipe We Stole From Our Marketing Guy 🍪

If you made it here, that means you made it to the end of our last email. As promised, here’s a chocolate chip cookie recipe that we stole from our marketing guy. (He swears by it.) We’re not a baking blog, so we’ll skip the five page preamble about how this recipe came into existence and get right to it. This recipe makes about 25 large cookies, but you can adjust the size as needed (just watch the oven a little more closely if you do!)

Overnight Salted Brown Butter Chocolate Chip Cookies

Ingredients:

  • 2 sticks (approx. 227 grams) unsalted butter
  • 1/4 cup (50 grams) granulated sugar
  • 1 1/2 cup (250 grams) dark brown sugar
  • 2 1/2 cups (317 grams) all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 2 large eggs plus 1 egg yolk, room temp
  • 2 1/2 cups (395 grams) dark chocolate chips (or chunks)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Flaky sea salt, for topping
  • Seeds from 1 vanilla bean, split lengthwise

Recipe:

  1. In a small saucepan over medium heat, melt the butter. Swirl occasionally. After 2-3 minutes after foam should begin to form; stir for another two minutes or until browned. When the butter is properly browned, it should develop a nutty aroma. Pour into large mixing bowl, stir in the sugars and vanilla, and set aside to cool.
  2. Sift the flour, baking powder, baking soda, and salt together into a medium bowl.
  3. Add the eggs and egg yolk to the cooled browned butter mixture. Stir until combined.
  4. Gently stir in flour mixture until just combined. Overstirring will develop gluten, which can change the texture of the cookies.
  5. Stir in chocolate chips.
  6. Wrap dough in plastic wrap or place in sealed container, and let rest overnight. Trust me. It’s better.
  7. The next day, preheat oven to 350ºF. Line 2-3 baking sheets with parchment paper.
  8. Scoop 3 tbsps of dough onto parchment. Rinse. Repeat, leaving around three inches of space in between each cookie for spreading.
  9. Gently press the tops of each cookie with the back of a spoon. Sprinkle flaky sea salt over cookies.
  10. Bake for 11-13 minutes, or until golden brown. Let rest for five minutes, and then move to wire racks to continue cooling.
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Much love from your team at Morgan Chaney. 📦🍪✨