Brown Butter Chocolate Chip Cookies
Brown Butter Chocolate Chip Cookies
Ingredients
- 586 grams all-purpose flour
- 360 grams dark brown sugar
- 200 grams granulated sugar
- 4 sticks salted butter
- 2 eggs
- 1 egg yolk
- 30 grams milk
- 4 teaspoons vanilla extract
- 2 teaspoons salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 12 ounces chocolate chips, or more or less, as desired
Instructions
- 1
Place 4 sticks of salted butter in a pan on the stove over medium heat. Allow the butter to melt, foam, and then continue cooking until it turns golden brown and nutty bits appear at the bottom of the pan. Stir occasionally during this process.
⏱️ 10 min
- 2
Carefully pour the browned butter, including all the nutty bits, into a large mixing bowl. Place this bowl into a larger bowl filled with ice and water to create an ice bath. Stir the butter in the ice bath until it becomes creamy and thick, reaching a pale, opaque, and somewhat solidified consistency.
⏱️ 5 min
- 3
Add 360 grams of dark brown sugar and 200 grams of granulated sugar to the cooled brown butter. Mix these ingredients together using an electric hand mixer until the mixture is creamy and well combined.
⏱️ 5 min
- 4
In a separate small bowl, crack 2 eggs and add 1 additional egg yolk. Pour in 30 grams of milk and 4 teaspoons of vanilla extract. Whisk these ingredients together thoroughly with a fork until well blended.
⏱️ 3 min
- 5
Pour the whisked egg mixture into the creamy butter and sugar mixture. Continue mixing with the electric hand mixer until all ingredients are well combined.
⏱️ 2 min
- 6
In another separate bowl, measure out 586 grams of all-purpose flour. Add 2 teaspoons of salt, 1/2 teaspoon of baking powder, and 1 1/2 teaspoons of baking soda to the flour. Whisk the dry ingredients together to ensure they are evenly distributed.
⏱️ 3 min
- 7
Gradually add the dry ingredients to the wet ingredients in small portions, mixing on low speed with the electric hand mixer. Mix until the dough is just combined, being careful not to overmix.
⏱️ 2 min
- 8
Add 12 ounces of chocolate chips to the cookie dough. Use a spatula to gently fold them into the dough until evenly distributed.
⏱️ 2 min
- 9
Cover the bowl containing the cookie dough with plastic wrap. Chill the dough in the refrigerator for at least 30 minutes, or ideally for a few hours.
⏱️ 30 min
- 10
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Use a cookie scoop to portion the chilled dough onto the prepared baking sheet, leaving some space between each cookie.
⏱️ 5 min•🌡️ 350
- 11
Bake the cookies for 12 to 14 minutes, or until the edges are golden brown and the centers are still slightly soft.
⏱️ 14 min•🌡️ 350
- 12
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Chocolate Chip Cookies
- 586 grams all-purpose flour
- 360 grams dark brown sugar
- 200 grams granulated sugar
- 4 sticks salted butter
- 2 eggs
- 1 egg yolk
- 30 grams milk
- 4 teaspoons vanilla extract
- 2 teaspoons salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 12 ounces chocolate chips, or more or less, as desired
Instructions
- 1
Place 4 sticks of salted butter in a pan on the stove over medium heat. Allow the butter to melt, foam, and then continue cooking until it turns golden brown and nutty bits appear at the bottom of the pan. Stir occasionally during this process.
⏱️ 10 min - 2
Carefully pour the browned butter, including all the nutty bits, into a large mixing bowl. Place this bowl into a larger bowl filled with ice and water to create an ice bath. Stir the butter in the ice bath until it becomes creamy and thick, reaching a pale, opaque, and somewhat solidified consistency.
⏱️ 5 min - 3
Add 360 grams of dark brown sugar and 200 grams of granulated sugar to the cooled brown butter. Mix these ingredients together using an electric hand mixer until the mixture is creamy and well combined.
⏱️ 5 min - 4
In a separate small bowl, crack 2 eggs and add 1 additional egg yolk. Pour in 30 grams of milk and 4 teaspoons of vanilla extract. Whisk these ingredients together thoroughly with a fork until well blended.
⏱️ 3 min - 5
Pour the whisked egg mixture into the creamy butter and sugar mixture. Continue mixing with the electric hand mixer until all ingredients are well combined.
⏱️ 2 min - 6
In another separate bowl, measure out 586 grams of all-purpose flour. Add 2 teaspoons of salt, 1/2 teaspoon of baking powder, and 1 1/2 teaspoons of baking soda to the flour. Whisk the dry ingredients together to ensure they are evenly distributed.
⏱️ 3 min - 7
Gradually add the dry ingredients to the wet ingredients in small portions, mixing on low speed with the electric hand mixer. Mix until the dough is just combined, being careful not to overmix.
⏱️ 2 min - 8
Add 12 ounces of chocolate chips to the cookie dough. Use a spatula to gently fold them into the dough until evenly distributed.
⏱️ 2 min - 9
Cover the bowl containing the cookie dough with plastic wrap. Chill the dough in the refrigerator for at least 30 minutes, or ideally for a few hours.
⏱️ 30 min - 10
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Use a cookie scoop to portion the chilled dough onto the prepared baking sheet, leaving some space between each cookie.
⏱️ 5 min•🌡️ 350 - 11
Bake the cookies for 12 to 14 minutes, or until the edges are golden brown and the centers are still slightly soft.
⏱️ 14 min•🌡️ 350 - 12
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min