Brown Butter Chocolate Chip Cookies
Brown Butter Chocolate Chip Cookies
Ingredients
For the Cookies
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup semisweet chocolate chips
- 1/4 teaspoon coarse sea salt, for sprinkling
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
In a light-colored saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a rich amber color and nutty brown bits form at the bottom. This usually takes about 5-7 minutes. Immediately remove from heat and pour into a large mixing bowl to cool slightly for 5 minutes.
⏱️ 10 min
- 3
To the slightly cooled brown butter, add the granulated sugar and packed light brown sugar. Whisk until well combined and smooth. Beat in the large egg and vanilla extract until the mixture is light and creamy.
⏱️ 3 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
⏱️ 1 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix the dough.
⏱️ 2 min
- 6
Fold in the semisweet chocolate chips until evenly distributed throughout the dough.
⏱️ 1 min
- 7
Using a cookie scoop, portion out uniform balls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
⏱️ 3 min
- 8
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Remove from the oven and immediately sprinkle with coarse sea salt.
⏱️ 12 min•🌡️ 375
- 9
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Chocolate Chip Cookies
Ingredients
For the Cookies
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup semisweet chocolate chips
- 1/4 teaspoon coarse sea salt, for sprinkling
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
In a light-colored saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a rich amber color and nutty brown bits form at the bottom. This usually takes about 5-7 minutes. Immediately remove from heat and pour into a large mixing bowl to cool slightly for 5 minutes.
⏱️ 10 min - 3
To the slightly cooled brown butter, add the granulated sugar and packed light brown sugar. Whisk until well combined and smooth. Beat in the large egg and vanilla extract until the mixture is light and creamy.
⏱️ 3 min - 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
⏱️ 1 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix the dough.
⏱️ 2 min - 6
Fold in the semisweet chocolate chips until evenly distributed throughout the dough.
⏱️ 1 min - 7
Using a cookie scoop, portion out uniform balls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
⏱️ 3 min - 8
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Remove from the oven and immediately sprinkle with coarse sea salt.
⏱️ 12 min•🌡️ 375 - 9
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min