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This will be one of my most popular posts. I can feel it! This recipe has been graciously shared by my sister Jenny, a well-known baker amongst our family and friends. What makes these chocolate chip cookies better than the rest? Browned butter replaces regular butter, and the result is a decadent cookie with a slightly nutty flavor.

Jenny now sells her cookies around the valley in Phoenix, Arizona. Though her sharing of baked goods is more a hobby than a full-time business venture, I am struck by how talented my sister is in every avenue of her life. I make fun of how meticulous and clean she is, but really, I think I’m a tad bit jealous. Her attention to detail and her overall work ethic makes her a wonderful friend, sister, house decorator, businesswoman, and mom. It’s a privilege to watch from the sidelines.

The recipe below is as close and accurate as I can possibly get to mimicking her recipe. With her approval I am posting this in hopes that you give this recipe a try. I bet it will replace your go-to chocolate chip cookie recipe. Enjoy!

Few things in life are better than warm chocolate chips cookies freshly baked and a tall cold glass of milk.

Big Jenny’s Cookies:

Making headlines in the valley-

In the news

Jenny was featured in her neighborhood newspaper for her growing cookie demand! She lives in the Arcadia neighborhood of Phoenix, Arizona.

Browned butter

Browned butter is a technique that takes a watchful eye. Use a light color pan so you can see the stages of the browning. If you go too far it will be burnt, taking on a dark brown or black color and a bitter taste. Here is a really simple video to see how to brown butter. It takes about 5 minutes. The stages you need to watch for are listed here:

Melting (butter melts over medium heat)

Bubbling (water evaporates which causes sizzling noises)

Foaming (bubbles increase and it’s hard to see the bottom of the pan)

Browning (foam goes away, milk solids appear, a nutty smell comes through, color turns to light golden brown)

When you reach the browning stage, turn off heat and carefully pour butter into a large glass mixing bowl.

The name?

The name “Big Jenny’s Cookies” originates from my husband, Isaac, who instead of requesting Jenny’s Big Cookies accidentally asked for Big Jenny’s Cookies and the name stuck from there!

Jenny and me in Tuscany last year at Borgo Santo Pietro, an incredible culinary resort with farm to table food. We are five years apart and could not be more different! Regardless of our differing personalities we are close and love each other very much!

FAQ

Can I make these smaller?

Yes! Sometimes I make them using a regular size cookie scoop. Bake for the same amount of time as listed in the recipe.

Can I order Big Jenny’s Cookies?

Yes, you can! Email [email protected] or find them on Instagram at @bigjennysbakery

Big Jenny’s Browned Butter Chocolate Chip Cookies

by Katie Heath
Slightly crisp edges with a warm and gooey middle
Servings: 10 cookies
Prep Time: 25 minutes
Cook Time: 10 minutes
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Equipment

  • 1 skillet
  • 2 cookie sheets

Ingredients 

  • 1 3/4 cup flour
  • 1/2 tsp. baking soda
  • 14 Tbsp. butter, divided
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 tsp. salt
  • 2 tsp. vanilla
  • 1 egg
  • 1 egg yolk
  • 1 cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 375 degrees. Place parchment paper on two large cooking sheets.
  • Mix flour, soda, and salt. Set aside.
  • Heat 10 Tbsp. butter over medium high heat. Continue to stir until browned with small bits. This takes about 5 minutes. Turn off heat. Add browned butter to a large glass mixing bowl. Combine browned butter with 4 Tbsp. of remaining butter. Stir to melt. Add sugars and vanilla.
  • Whisk for 30 seconds then let sit for 3 minutes. Do this three times total. During the last whisking segment, add the egg and egg yolk.
  • Stir in flour mixture, then chocolate chips.
  • Using a 3.25 oz. dough scoop, scoop dough and form into 10 balls on the cookie sheets. Leave plenty of space between each one.
  • Bake for 6 to 7 minutes. Take out the cookies and push the sides in using a spatula to create "Big Jenny Style Cookies"-crispy and taller edges with a gooey flatter middle. Bake 2 more minutes if needed.
  • Push the edges of the cookies again with a spatula.
  • Let cool on a wire cooling rack. Serve warm or a room temperature.

Notes

Katie’s Tips:
*In my oven at home, I bake for 8 minutes, take the cookies out, push the edges of the cookies towards the middle of the cookie using a spatula and then put back in the oven for 2 more minutes.
*Be sure to add the egg and egg yolk during the third whisking series. If you add the egg when the butter is still too hot, the egg could scramble.
*I use a 1/4 measuring cup to make 12 cookies. Sometimes I make them smaller using a regular size cookie scoop. Cook for the same amount of time listed above.
*I like eating these the day I make them, but if there are extra (which rarely happens) I keep them in the refrigerator. They are amazing cold as well as warm!
 
Made it? Tag @katieskitchencounter on Instagram. I’d love to see!

Serve up a platter of Big Jenny’s Cookies with cold milk!