Brown Butter Chocolate Chip Cookies
Brown Butter Chocolate Chip Cookies
Ingredients
- 3/4 cup unsalted butter, cut into pieces
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 3/4 teaspoon salt
- 1 large egg
- 1 egg yolk
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 1/4 cups semi or bittersweet chocolate, mini chips, chocolate bars, or preferred chocolate discs/wafers
- as needed flaky sea salt, for garnish
Instructions
- 1
Brown the butter: Cut 3/4 cup of unsalted butter into pieces and place in a saucepan over low heat. Stir every 15 seconds to prevent burning, until small brown flecks appear at the bottom of the pan. Remove from heat and let it rest until warm but not hot to the touch.
⏱️ 10 min
- 2
Measure 1 cup of light brown sugar. Pack it tightly into a measuring cup and level it off with the back of a butter knife for an accurate measurement.
⏱️ 1 min
- 3
Combine wet ingredients: Pour the warm brown butter into a mixing bowl. Add the packed brown sugar, 1/4 cup of granulated sugar, 1 tablespoon of vanilla extract, and 3/4 teaspoon of salt. Mix until just combined using a stand mixer.
⏱️ 3 min
- 4
Add eggs: Incorporate 1 large egg and 1 extra egg yolk into the mixture, mixing until fully combined. The extra yolk enhances richness.
⏱️ 2 min
- 5
Measure 1 3/4 cups of all-purpose flour. Using a kitchen scale is recommended for accuracy to avoid dry, puffy cookies. Alternatively, use the 'fluff and scoop' method: fluff the flour in its bag with a spoon, then gently scoop it into the measuring cup and level it off with a butter knife.
⏱️ 3 min
- 6
Add dry ingredients: Add the measured flour and 3/4 teaspoon of baking soda to the wet mixture. Fold everything together until just combined, being careful not to overmix.
⏱️ 3 min
- 7
Fold in the 1 1/4 cups of semi or bittersweet chocolate until evenly distributed throughout the dough.
⏱️ 2 min
- 8
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 9
Scoop cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Sprinkle with flaky sea salt, if desired.
⏱️ 3 min
- 10
Bake for 10-15 minutes, or until the edges are golden brown and the centers are still slightly soft. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
⏱️ 15 min•🌡️ 350
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Chocolate Chip Cookies
- 3/4 cup unsalted butter, cut into pieces
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 3/4 teaspoon salt
- 1 large egg
- 1 egg yolk
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 1/4 cups semi or bittersweet chocolate, mini chips, chocolate bars, or preferred chocolate discs/wafers
- as needed flaky sea salt, for garnish
Instructions
- 1
Brown the butter: Cut 3/4 cup of unsalted butter into pieces and place in a saucepan over low heat. Stir every 15 seconds to prevent burning, until small brown flecks appear at the bottom of the pan. Remove from heat and let it rest until warm but not hot to the touch.
⏱️ 10 min - 2
Measure 1 cup of light brown sugar. Pack it tightly into a measuring cup and level it off with the back of a butter knife for an accurate measurement.
⏱️ 1 min - 3
Combine wet ingredients: Pour the warm brown butter into a mixing bowl. Add the packed brown sugar, 1/4 cup of granulated sugar, 1 tablespoon of vanilla extract, and 3/4 teaspoon of salt. Mix until just combined using a stand mixer.
⏱️ 3 min - 4
Add eggs: Incorporate 1 large egg and 1 extra egg yolk into the mixture, mixing until fully combined. The extra yolk enhances richness.
⏱️ 2 min - 5
Measure 1 3/4 cups of all-purpose flour. Using a kitchen scale is recommended for accuracy to avoid dry, puffy cookies. Alternatively, use the 'fluff and scoop' method: fluff the flour in its bag with a spoon, then gently scoop it into the measuring cup and level it off with a butter knife.
⏱️ 3 min - 6
Add dry ingredients: Add the measured flour and 3/4 teaspoon of baking soda to the wet mixture. Fold everything together until just combined, being careful not to overmix.
⏱️ 3 min - 7
Fold in the 1 1/4 cups of semi or bittersweet chocolate until evenly distributed throughout the dough.
⏱️ 2 min - 8
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 9
Scoop cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Sprinkle with flaky sea salt, if desired.
⏱️ 3 min - 10
Bake for 10-15 minutes, or until the edges are golden brown and the centers are still slightly soft. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
⏱️ 15 min•🌡️ 350