BEST Browned Butter Chocolate Chip Cookies
BEST Browned Butter Chocolate Chip Cookies
Ingredients
- 3/4 cup butter
- 1 cup brown sugar
- 1/4 cup white sugar
- 1 egg yolk, large
- 1 egg, whole
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour, spoon and level
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips, or 8 ounces of chopped chocolate
- as needed sea salt, for topping
Instructions
- 1
Place the 3/4 cup of butter in a saucepan over low heat on the stove.
⏱️ 2 min
- 2
Allow the butter to melt and bubble. Continue cooking, stirring occasionally, until it turns a beautiful golden brown color and smells nutty. Be careful not to burn it.
⏱️ 5 min
- 3
Immediately remove the browned butter from the heat to prevent further cooking.
⏱️ 1 min
- 4
Add the 1 cup of brown sugar and 1/4 cup of white sugar to the warm browned butter.
⏱️ 1 min
- 5
Mix the butter and sugars together until they are just combined.
⏱️ 1 min
- 6
Add the 1 large egg yolk, 1 whole egg, and 1 tablespoon of vanilla extract to the mixture.
⏱️ 1 min
- 7
Mix the wet ingredients until they are smooth and well incorporated.
⏱️ 2 min
- 8
In a separate bowl, whisk together the 1 3/4 cups of spoon and level all-purpose flour, 3/4 teaspoon baking soda, and 1 teaspoon salt.
⏱️ 2 min
- 9
Gradually add the dry ingredients to the wet mixture. Mix until just combined to form the cookie dough, being careful not to overmix.
⏱️ 2 min
- 10
Fold in the 2 cups of semi-sweet chocolate chips (or 8 ounces of chopped chocolate) into the dough.
⏱️ 2 min
- 11
Mix the chocolate chips into the dough until they are evenly distributed.
⏱️ 1 min
- 12
Scoop the cookie dough into 2-ounce balls.
⏱️ 3 min
- 13
Roll the dough balls gently between your hands to shape them into uniform rounds.
⏱️ 2 min
- 14
For an optional tip, press a few extra pieces of chocolate onto the top of each cookie dough ball for a bakery-style look.
⏱️ 1 min
- 15
Place the cookie dough balls on a plate or baking sheet, cover them, and chill in the refrigerator for at least 30 minutes. This step is crucial for deepening flavor and improving texture.
- 16
Preheat your oven to 350°F. Arrange the chilled cookie dough balls on a baking sheet lined with parchment paper, leaving enough space between them.
⏱️ 2 min•🌡️ 350
- 17
Bake the cookies at 350°F for 11 to 12 minutes, or until the edges are golden brown and the centers are still slightly soft.
⏱️ 12 min•🌡️ 350
- 18
Once baked, remove the cookies from the oven and immediately sprinkle a little sea salt over the top of each cookie. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
BEST Browned Butter Chocolate Chip Cookies
- 3/4 cup butter
- 1 cup brown sugar
- 1/4 cup white sugar
- 1 egg yolk, large
- 1 egg, whole
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour, spoon and level
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips, or 8 ounces of chopped chocolate
- as needed sea salt, for topping
Instructions
- 1
Place the 3/4 cup of butter in a saucepan over low heat on the stove.
⏱️ 2 min - 2
Allow the butter to melt and bubble. Continue cooking, stirring occasionally, until it turns a beautiful golden brown color and smells nutty. Be careful not to burn it.
⏱️ 5 min - 3
Immediately remove the browned butter from the heat to prevent further cooking.
⏱️ 1 min - 4
Add the 1 cup of brown sugar and 1/4 cup of white sugar to the warm browned butter.
⏱️ 1 min - 5
Mix the butter and sugars together until they are just combined.
⏱️ 1 min - 6
Add the 1 large egg yolk, 1 whole egg, and 1 tablespoon of vanilla extract to the mixture.
⏱️ 1 min - 7
Mix the wet ingredients until they are smooth and well incorporated.
⏱️ 2 min - 8
In a separate bowl, whisk together the 1 3/4 cups of spoon and level all-purpose flour, 3/4 teaspoon baking soda, and 1 teaspoon salt.
⏱️ 2 min - 9
Gradually add the dry ingredients to the wet mixture. Mix until just combined to form the cookie dough, being careful not to overmix.
⏱️ 2 min - 10
Fold in the 2 cups of semi-sweet chocolate chips (or 8 ounces of chopped chocolate) into the dough.
⏱️ 2 min - 11
Mix the chocolate chips into the dough until they are evenly distributed.
⏱️ 1 min - 12
Scoop the cookie dough into 2-ounce balls.
⏱️ 3 min - 13
Roll the dough balls gently between your hands to shape them into uniform rounds.
⏱️ 2 min - 14
For an optional tip, press a few extra pieces of chocolate onto the top of each cookie dough ball for a bakery-style look.
⏱️ 1 min - 15
Place the cookie dough balls on a plate or baking sheet, cover them, and chill in the refrigerator for at least 30 minutes. This step is crucial for deepening flavor and improving texture.
- 16
Preheat your oven to 350°F. Arrange the chilled cookie dough balls on a baking sheet lined with parchment paper, leaving enough space between them.
⏱️ 2 min•🌡️ 350 - 17
Bake the cookies at 350°F for 11 to 12 minutes, or until the edges are golden brown and the centers are still slightly soft.
⏱️ 12 min•🌡️ 350 - 18
Once baked, remove the cookies from the oven and immediately sprinkle a little sea salt over the top of each cookie. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
⏱️ 1 min