Smoked Brown Butter & Chocolate Chip Cookies

Updated: Jun 21, 2019

Alright, team, you asked for it, and I will provide. These cookies are undoubtedly the best I’ve ever made myself, and after running a few different test batches to see the best approach, I have decided on the approach I am sharing with you now. There are three main components to these cookies that set them apart from others:

1. The butter is browned first, to provide flavors of caramel without adding any extra ingredients.

2. The browned butter is then cooled, then smoked with hickory smoke for 40 mins. This gives the sweetness and fat in the cookie an extra level of flavor you don’t find in other baked goods.

3. I use half cake flour and half all-purpose flour, to promote a chewier, taller, softer cookie.

Now, if you don’t have a smoker, that’s fine, you can skip step #2, and still come away with a fantastic cookie. If you do have a smoker, I would recommend cold-smoking the chocolate chips too. When buying your chocolate chips (REAL chocolate discs are best though), make sure the first ingredient is cocoa, or at least chocolate liquor. If not, the first ingredient will probably be sugar or corn syrup, which means there’s barely any actual chocolate in them, and the texture will be more gritty, as well as not melting in the best way. I opt for bittersweet chocolate (70% and above) to get a serious chocolate flavor in the cookie. It’s important to let the butter cool enough that it won’t instantly melt all the sugar when you