Brown Butter Chocolate Chip Cookies
Brown Butter Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter, browned
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract, good quality
- 1 large egg
- 1 large egg yolk
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup 70% dark chocolate chunks
- 1/2 cup milk chocolate chips
- 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 turns a golden brown color and smells nutty. Be careful not to burn it. Immediately remove from heat and pour into a heatproof bowl to cool slightly.
⏱️ 5 min
- 2
In a large mixing bowl, combine the slightly cooled brown butter, packed brown sugar, and granulated sugar. Whisk until well combined and smooth.
⏱️ 3 min
- 3
Stir in the good quality vanilla extract, then add the whole large egg and the large egg yolk. Whisk vigorously until the mixture is lightened in color and fluffy, about 1-2 minutes.
⏱️ 2 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min
- 5
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to tough cookies.
⏱️ 2 min
- 6
Fold in the 70% dark chocolate chunks and milk chocolate chips until evenly distributed throughout the dough. Again, avoid overmixing.
⏱️ 2 min
- 7
Using a cookie scoop or your hands, form cookie dough balls. For consistent baking, aim for approximately 70 grams (about 2 1/2 tablespoons) per cookie. Place the scooped dough balls onto a baking sheet lined with parchment paper.
⏱️ 5 min
- 8
Cover the baking sheet with plastic wrap and refrigerate the cookie dough balls for at least 30 minutes, or preferably overnight for best flavor and texture development.
- 9
Preheat your oven to 350°F (175°C). Arrange the chilled cookie dough balls on a baking sheet lined with parchment paper, leaving enough space between them.
⏱️ 2 min•🌡️ 350
- 10
Bake for about 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. The exact baking time may vary depending on your oven.
⏱️ 12 min•🌡️ 350
- 11
Remove the cookies from the oven and immediately sprinkle with flaky sea salt. 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)
Brown Butter Chocolate Chip Cookies
- 1/2 cup unsalted butter, browned
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract, good quality
- 1 large egg
- 1 large egg yolk
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup 70% dark chocolate chunks
- 1/2 cup milk chocolate chips
- 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 turns a golden brown color and smells nutty. Be careful not to burn it. Immediately remove from heat and pour into a heatproof bowl to cool slightly.
⏱️ 5 min - 2
In a large mixing bowl, combine the slightly cooled brown butter, packed brown sugar, and granulated sugar. Whisk until well combined and smooth.
⏱️ 3 min - 3
Stir in the good quality vanilla extract, then add the whole large egg and the large egg yolk. Whisk vigorously until the mixture is lightened in color and fluffy, about 1-2 minutes.
⏱️ 2 min - 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min - 5
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to tough cookies.
⏱️ 2 min - 6
Fold in the 70% dark chocolate chunks and milk chocolate chips until evenly distributed throughout the dough. Again, avoid overmixing.
⏱️ 2 min - 7
Using a cookie scoop or your hands, form cookie dough balls. For consistent baking, aim for approximately 70 grams (about 2 1/2 tablespoons) per cookie. Place the scooped dough balls onto a baking sheet lined with parchment paper.
⏱️ 5 min - 8
Cover the baking sheet with plastic wrap and refrigerate the cookie dough balls for at least 30 minutes, or preferably overnight for best flavor and texture development.
- 9
Preheat your oven to 350°F (175°C). Arrange the chilled cookie dough balls on a baking sheet lined with parchment paper, leaving enough space between them.
⏱️ 2 min•🌡️ 350 - 10
Bake for about 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. The exact baking time may vary depending on your oven.
⏱️ 12 min•🌡️ 350 - 11
Remove the cookies from the oven and immediately sprinkle with flaky sea salt. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
⏱️ 1 min