Brown Butter Chocolate Chip Cookies
Brown Butter Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- 1 1/4 cups light brown sugar, packed
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips, or chopped chocolate
- as needed flaky sea salt, for sprinkling
Instructions
- 1
Brown the butter: In a light-colored saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter foams, then turns golden brown, and nutty aroma develops. Watch carefully to prevent burning. Immediately pour the brown butter into a heatproof bowl to stop the cooking and let it cool for 10-15 minutes.
⏱️ 15 min
- 2
In a large bowl, combine the cooled brown butter, granulated sugar, and light brown sugar. Whisk until well combined and smooth.
⏱️ 3 min
- 3
Add the whole egg, egg yolk, and vanilla extract to the sugar mixture. Whisk vigorously for 1-2 minutes until the mixture is lightened in color and slightly thickened.
⏱️ 2 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix.
⏱️ 3 min
- 6
Fold in the chocolate chips until evenly distributed throughout the dough.
⏱️ 2 min
- 7
Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 2 hours, or preferably overnight. This chilling step is crucial for flavor development and texture.
⏱️ 120 min
- 8
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375
- 9
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
⏱️ 5 min
- 10
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. For extra chewiness, you can slightly underbake them.
⏱️ 12 min•🌡️ 375
- 11
Remove from the oven and immediately sprinkle with flaky sea salt, if desired. Let the cookies cool on the baking sheets 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
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- 1 1/4 cups light brown sugar, packed
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips, or chopped chocolate
- as needed flaky sea salt, for sprinkling
Instructions
- 1
Brown the butter: In a light-colored saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter foams, then turns golden brown, and nutty aroma develops. Watch carefully to prevent burning. Immediately pour the brown butter into a heatproof bowl to stop the cooking and let it cool for 10-15 minutes.
⏱️ 15 min - 2
In a large bowl, combine the cooled brown butter, granulated sugar, and light brown sugar. Whisk until well combined and smooth.
⏱️ 3 min - 3
Add the whole egg, egg yolk, and vanilla extract to the sugar mixture. Whisk vigorously for 1-2 minutes until the mixture is lightened in color and slightly thickened.
⏱️ 2 min - 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix.
⏱️ 3 min - 6
Fold in the chocolate chips until evenly distributed throughout the dough.
⏱️ 2 min - 7
Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 2 hours, or preferably overnight. This chilling step is crucial for flavor development and texture.
⏱️ 120 min - 8
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 9
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
⏱️ 5 min - 10
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. For extra chewiness, you can slightly underbake them.
⏱️ 12 min•🌡️ 375 - 11
Remove from the oven and immediately sprinkle with flaky sea salt, if desired. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min