Brown Butter Chocolate Chip Cookies
These Brown Butter Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with a delightful balance of chewy and crisp textures.
Ingredients
For the Cookies
- 3/4 cup salted butter, European-style adds richness
- 2 tbsp salted butter, European-style adds richness
- 1 3/4 cups all-purpose flour spooned and leveled, provides structure
- 1/2 tsp baking powder adds lift
- 1/2 tsp baking soda helps with spread and browning
- 1/2 tsp salt enhances flavor
- 3/4 cup brown sugar adds moisture and depth
- 1/4 cup granulated white sugar balances sweetness
- 1 whole egg, at room temperature binds ingredients
- 1 egg yolk at room temperature adds moisture
- 1 tbsp vanilla enhances flavor
- 7 oz dark chocolate bars, chopped adds rich chocolate flavor
- Flaky sea salt for topping
- Extra chopped chocolate for topping
Instructions
Preparation
- Start by placing the butter in a medium saucepan over medium heat. Melt completely and allow to simmer until golden brown, about 10 minutes. Transfer to a large mixing bowl and let cool.
- While the brown butter cools, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
Mixing and Baking
- Once the brown butter has cooled, use an electric mixer to whip it until light and fluffy.
- Add brown sugar and granulated sugar to the whipped brown butter and cream together until pale and fluffy.
- Incorporate the whole egg, egg yolk, and vanilla into the sweetened butter mixture and mix on medium speed for about two minutes until creamy.
- Gradually add the dry ingredients while mixing on low speed, just until combined. Gently fold in chopped dark chocolate.
- Using a cookie scoop, portion the dough into 16 balls and chill in the refrigerator for about 15 minutes.
- Place the chilled dough balls on the prepared baking sheets, about 2 inches apart. Bake for 10 to 11 minutes, or until light golden brown.
- If necessary, use a circular cookie cutter to reshape the cookies immediately after baking. Let cool on the baking sheet for five minutes and transfer to a wire rack.
Notes
Store cookies in an airtight container to retain freshness. For variations, consider adding different chocolates or nuts.