Brown Butter Chocolate Chip Cookies
Brown Butter Chocolate Chip Cookies
Ingredients
- 210 g unsalted butter, to be browned to 180g
- 260 g all-purpose flour
- 170 g brown sugar
- 70 g white sugar
- 1 whole egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 240 g chocolate chips and chunks, mixed dark and milk chocolate
Instructions
- 1
Place 210g of unsalted butter in a saucepan. Brown the butter over medium-high heat until it becomes golden and nutty. Keep a close eye on it and remove it from the heat as soon as light brown bits appear on the bottom of the pan. This process should take approximately 15 minutes. Ensure the butter does not burn.
⏱️ 15 min
- 2
Allow the browned butter to cool slightly. Measure the butter to ensure you have 180g. If it has evaporated more than anticipated (e.g., to 175g), add a few drops of water to reach exactly 180g.
⏱️ 5 min
- 3
In a large mixing bowl, combine the 170g of brown sugar and 70g of white sugar. Pour the 180g of browned butter (including any browned scraps at the bottom of the pan) into the bowl with the sugars. Mix until the mixture is glossy and well combined.
⏱️ 3 min
- 4
Add the whole egg, the egg yolk, and 2 teaspoons of vanilla extract to the butter and sugar mixture. Mix until the mixture is smooth and fully incorporated.
⏱️ 2 min
- 5
Add 1/2 teaspoon of baking soda, 1/2 teaspoon of fine sea salt, and 260g of all-purpose flour to the wet mixture. Gently mix everything together until just combined, being careful not to overmix the dough.
⏱️ 2 min
- 6
Add 240g of chocolate chips and chunks (using a mix of dark and milk chocolate is recommended for varied melty pockets) to the dough. Fold the chocolate into the dough using a spatula until it is evenly distributed throughout.
⏱️ 3 min
- 7
Scoop the cookie dough into 60g balls. This recipe should yield 16 cookies.
⏱️ 5 min
- 8
Place the scooped cookie dough balls onto a baking sheet lined with parchment paper. Chill the dough in the refrigerator for at least 1 hour. For best results and deeper flavor, chilling overnight is even better.
⏱️ 60 min
- 9
Preheat your oven to 180°C. Arrange the chilled cookie dough balls on the prepared baking sheet, ensuring adequate spacing between them.
⏱️ 5 min•🌡️ 180
- 10
Bake the cookies for 10–12 minutes. For softer cookies with a gooey center, bake for 10 minutes. For crispier cookies, bake for 12 minutes. The edges should appear golden, while the centers should remain soft.
⏱️ 12 min•🌡️ 180
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Chocolate Chip Cookies
- 210 g unsalted butter, to be browned to 180g
- 260 g all-purpose flour
- 170 g brown sugar
- 70 g white sugar
- 1 whole egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 240 g chocolate chips and chunks, mixed dark and milk chocolate
Instructions
- 1
Place 210g of unsalted butter in a saucepan. Brown the butter over medium-high heat until it becomes golden and nutty. Keep a close eye on it and remove it from the heat as soon as light brown bits appear on the bottom of the pan. This process should take approximately 15 minutes. Ensure the butter does not burn.
⏱️ 15 min - 2
Allow the browned butter to cool slightly. Measure the butter to ensure you have 180g. If it has evaporated more than anticipated (e.g., to 175g), add a few drops of water to reach exactly 180g.
⏱️ 5 min - 3
In a large mixing bowl, combine the 170g of brown sugar and 70g of white sugar. Pour the 180g of browned butter (including any browned scraps at the bottom of the pan) into the bowl with the sugars. Mix until the mixture is glossy and well combined.
⏱️ 3 min - 4
Add the whole egg, the egg yolk, and 2 teaspoons of vanilla extract to the butter and sugar mixture. Mix until the mixture is smooth and fully incorporated.
⏱️ 2 min - 5
Add 1/2 teaspoon of baking soda, 1/2 teaspoon of fine sea salt, and 260g of all-purpose flour to the wet mixture. Gently mix everything together until just combined, being careful not to overmix the dough.
⏱️ 2 min - 6
Add 240g of chocolate chips and chunks (using a mix of dark and milk chocolate is recommended for varied melty pockets) to the dough. Fold the chocolate into the dough using a spatula until it is evenly distributed throughout.
⏱️ 3 min - 7
Scoop the cookie dough into 60g balls. This recipe should yield 16 cookies.
⏱️ 5 min - 8
Place the scooped cookie dough balls onto a baking sheet lined with parchment paper. Chill the dough in the refrigerator for at least 1 hour. For best results and deeper flavor, chilling overnight is even better.
⏱️ 60 min - 9
Preheat your oven to 180°C. Arrange the chilled cookie dough balls on the prepared baking sheet, ensuring adequate spacing between them.
⏱️ 5 min•🌡️ 180 - 10
Bake the cookies for 10–12 minutes. For softer cookies with a gooey center, bake for 10 minutes. For crispier cookies, bake for 12 minutes. The edges should appear golden, while the centers should remain soft.
⏱️ 12 min•🌡️ 180