Chef Tom's Brown Butter Chocolate Chip Cookies are a must-try recipe! Prepared on a Yoder Smokers YS640s Pellet Grill, these cookies are infused with a delectable surprise.
WHAT YOU'LL LOVE
- Browned butter: Cooking the butter until golden gives the dough a nutty, toffee-like depth that plain melted butter doesn't have.
- Cooled before mixing: Letting the browned butter cool to room temperature keeps it from melting the sugar or cooking the eggs, so the dough stays thick and the cookies don't spread too much.
- Smoked salt in the dough: Whiskey barrel smoked salt adds a faint smoky, salty note that pairs with the chocolate.
- Crushed kettle chips: Folding in crumbled sea salt potato chips adds a salty crunch to every bite.
Brown Butter Chocolate Chip Cookies
Tom Jackson
Rated 4.3 stars by 16 users
Category
Dessert
Cuisine
American
Servings
18
Prep Time
15 minutes
Cook Time
15 minutes
Calories
260
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to bake off his Brown Butter Chocolate Chip Cookies, featuring an unexpected special ingredient!
Ingredients
- 1 3/4 cup all-purpose flour
-
2 tsp Noble Saltworks Whiskey Barrel Smoked Salt
- 1 tsp baking soda
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
- 4 oz semi-sweet chocolate chips
- 4 oz dark chocolate chips
- 1 cup sea salt kettle potato chips, crumbled
Directions
Preheat your Yoder Smokers YS640s Pellet Grill to 350ºF set up for indirect grilling.
Over medium low heat, in a Lodge 12” Cast Iron Skillet, melt the butter, stirring frequently and taking care not to scorch the solids. When the butter turns a golden brown color, immediately remove it from the skillet and let cool to room temperature.
- Combine the brown butter and sugars in the bowl of a 5 Quart Stand Mixer. Beat the sugar and butter with the paddle attachment just until it starts to lighten in color.
- Add the eggs, one at a time, while mixing at a medium speed, then add the vanilla extract.
- In a separate bowl, combine the flour, baking soda and salt and whisk to incorporate. Add half of the dry ingredients to the mixing bowl and mix on low speed until the dries are incorporated. Add the remaining ingredients and repeat.
Add all the chocolate as well as the crushed kettle chips and mix just until evenly distributed.
- Scoop out 1/3 cup potions onto two parchment lined sheet pans. Evenly space six cookies per pan.
- Bake just until the edges start to brown and the tops are no longer glossy, about 15 minutes.
Recipe Note
Recipe FAQ
Why brown the butter, and why remove it from the skillet right away?
Browning cooks the milk solids and gives the butter a nutty, caramel-like aroma. Pouring it out of the hot skillet as soon as it turns golden stops it from continuing to cook and scorching.
Why let the brown butter cool before mixing it with the sugars?
Hot butter can melt the sugar and start cooking the eggs. Cooling it to room temperature keeps the dough thick and helps the cookies hold their shape in the oven.
Why add an extra egg yolk?
The additional yolk adds fat and richness without extra liquid, which helps the cookies bake up chewy and tender instead of dry.
Why add the dry ingredients in two batches?
Adding half at a time and mixing on low speed blends in the flour without kicking up clouds of it, and it helps avoid overmixing, which can make the cookies tough.
Why use both semi-sweet and dark chocolate chips?
The mix balances sweetness and bitterness. Semi-sweet chips add familiar chocolate flavor, while the dark chocolate adds a deeper, slightly bitter edge.
Why add crushed potato chips to the dough?
The chips bring salt and crunch, and they add a contrast to the chocolate and brown butter that makes each bite sweet and salty at once.
Why scoop big 1/3 cup portions and bake only six per pan?
These are large cookies that spread as they bake. Spacing six to a pan gives each one room to spread without running into its neighbors.
How do I know when the cookies are done?
Bake at 350°F until the edges begin to brown and the tops are no longer glossy, about 15 minutes. The centers finish setting as they cool on the pan.
How should I store the cookies?
Keep them in an airtight container. The potato chips soften over time, so they're best within about 2-3 days.
How indoor-friendly is this recipe?
5 out of 5. A regular oven at 350°F bakes these exactly the same way, and the brown butter is made on the stovetop. The grill is only being used as an outdoor oven.
Recipe Highlights
Brown butter base: Adds a nutty, toffee-like flavor.
Cooled butter: Keeps the dough thick and the cookies from over-spreading.
Smoked salt: Adds a faint smoky, salty note.
Crushed kettle chips: Add salty crunch.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4.12 oz
- per serving
- Calories
- 260
- Carbs
- 32 grams
- Protein
- 3 grams
- Fat
- 14 grams
- Sodium
- 240 milligrams
