Browned Butter Chocolate Chip Cookies
Browned Butter Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, browned and cooled
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 4 ounces chocolate bar, chopped
- 1 cup chocolate chips
Instructions
- 1
Brown the butter: In a light-colored saucepan, melt 1 cup of unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter foams, then turns golden brown, and finally develops nutty brown bits at the bottom. This usually takes about 5-8 minutes. Immediately pour the browned butter into a heatproof bowl to stop the cooking process. Allow it to cool completely, about 15-20 minutes, until it's no longer warm to the touch but still liquid.
⏱️ 20 min
- 2
In a large mixing bowl, combine 1 cup of packed light brown sugar and 1/2 cup of granulated sugar.
⏱️ 1 min
- 3
Pour the cooled browned butter into the bowl with the sugars. Whisk the sugars and browned butter together until fully combined and smooth.
⏱️ 2 min
- 4
Add 1 large egg and 1 large egg yolk to the butter and sugar mixture. Whisk vigorously until well combined and the mixture is smooth and slightly lighter in color.
⏱️ 2 min
- 5
Stir in 1 teaspoon of vanilla extract and whisk again until fully incorporated.
⏱️ 1 min
- 6
In a separate medium bowl, whisk together 1 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 3/4 teaspoon of kosher salt.
⏱️ 2 min
- 7
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix; it's okay if the dough is a little shaggy at this stage.
⏱️ 3 min
- 8
Chop the 4-ounce chocolate bar into desired pieces. Add the chopped chocolate and 1 cup of chocolate chips to the cookie dough.
⏱️ 3 min
- 9
Gently fold the chocolate into the dough with the spatula until just combined. Do not overmix.
⏱️ 2 min
- 10
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 11
Scoop balls of cookie dough (about 2 tablespoons each) onto the prepared baking sheet, leaving about 2 inches between each cookie. If desired, you can chill the dough for 30 minutes before baking for a thicker cookie, but they can also be baked immediately.
⏱️ 4 min
- 12
Bake the cookies for 12-14 minutes, or until the edges are golden brown and the centers are still slightly soft. Baking time may vary depending on your oven.
⏱️ 14 min•🌡️ 350
- 13
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Browned Butter Chocolate Chip Cookies
- 1 cup unsalted butter, browned and cooled
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 4 ounces chocolate bar, chopped
- 1 cup chocolate chips
Instructions
- 1
Brown the butter: In a light-colored saucepan, melt 1 cup of unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter foams, then turns golden brown, and finally develops nutty brown bits at the bottom. This usually takes about 5-8 minutes. Immediately pour the browned butter into a heatproof bowl to stop the cooking process. Allow it to cool completely, about 15-20 minutes, until it's no longer warm to the touch but still liquid.
⏱️ 20 min - 2
In a large mixing bowl, combine 1 cup of packed light brown sugar and 1/2 cup of granulated sugar.
⏱️ 1 min - 3
Pour the cooled browned butter into the bowl with the sugars. Whisk the sugars and browned butter together until fully combined and smooth.
⏱️ 2 min - 4
Add 1 large egg and 1 large egg yolk to the butter and sugar mixture. Whisk vigorously until well combined and the mixture is smooth and slightly lighter in color.
⏱️ 2 min - 5
Stir in 1 teaspoon of vanilla extract and whisk again until fully incorporated.
⏱️ 1 min - 6
In a separate medium bowl, whisk together 1 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 3/4 teaspoon of kosher salt.
⏱️ 2 min - 7
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix; it's okay if the dough is a little shaggy at this stage.
⏱️ 3 min - 8
Chop the 4-ounce chocolate bar into desired pieces. Add the chopped chocolate and 1 cup of chocolate chips to the cookie dough.
⏱️ 3 min - 9
Gently fold the chocolate into the dough with the spatula until just combined. Do not overmix.
⏱️ 2 min - 10
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 11
Scoop balls of cookie dough (about 2 tablespoons each) onto the prepared baking sheet, leaving about 2 inches between each cookie. If desired, you can chill the dough for 30 minutes before baking for a thicker cookie, but they can also be baked immediately.
⏱️ 4 min - 12
Bake the cookies for 12-14 minutes, or until the edges are golden brown and the centers are still slightly soft. Baking time may vary depending on your oven.
⏱️ 14 min•🌡️ 350 - 13
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
⏱️ 5 min