Brown Butter Chocolate Chip Cookies
User Reviews
4.7
Brown Butter Chocolate Chip Cookies
Description
Brown Butter Chocolate Chip Cookies incorporate browned butter at the start, which is cooked until foamy and amber, lending a deep, nutty flavor to the dough. Combining brown and granulated sugar with flour, baking soda, and coarse sea salt creates a balanced sweet dough that supports this rich butter flavor. Eggs and vanilla extract add moisture and aroma. Folded into the dough are plenty of semisweet chocolate chips for sweet, melty pockets. Baking these cookies at 350°F for about 10 to 12 minutes yields a cookie with golden edges, chewy centers, and a slight crunch where flaked sea salt is sprinkled on top.
The method includes cooling the browned butter before mixing so the eggs don’t cook in the batter. Dropping dough by medium scoops spaced apart on parchment-lined sheets ensures even baking and uniform cookies. Extra chips on top lend an appealing bakery look. Freezing dough balls ahead on a tray then transferring to a bag lets you have fresh-baked cookies anytime by adding a few extra minutes to bake time.
Ingredients
- 1 cup butter 2 sticks, unsalted
- 2 1/2 /2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt coarse
- 1 cup light brown sugar packed
- 1/2 /2 cup granulated sugar
- 2 egg large, whisked
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- sea salt flaked, for sprinkling
Instructions
- In a medium saucepan, melt the butter over medium heat, then bring to a boil. Once it starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove from the heat, pour into a separate bowl (this allows the butter to stop cooking) and allow the butter to cool for 20 minutes.
- While the butter is cooling, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, and sea salt. Set aside.
- Add the brown sugar, granulated sugar, eggs, and vanilla to the cooled butter and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a wooden spoon until the dough comes together and the ingredients are evenly incorporated. Stir in the chocolate chips.
- Using a medium (2-tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet. I always add extra chocolate chips on top for that bakery look. Bake for 10 to 12 minutes, until edges are lightly golden (or 8-9 minutes for extra gooey).
- Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. If desired, sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling.
- Store airtight at room temperature for up to 3 days.
Notes
- Freeze cookie dough scoops on a tray before placing in a bag to bake fresh cookies anytime, adding 2-3 minutes to baking time.
- Allow browned butter to cool before mixing with eggs to avoid scrambling.
- Sprinkle flaked sea salt on cookies just before baking for a slight salty contrast.
User Reviews
Overall Rating
4.7
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