Brown Butter Chocolate Chip Cookies
User Reviews
5
Brown Butter Chocolate Chip Cookies
Description
This recipe begins by browning half of the unsalted butter to develop a nutty note without burning, then mixing it with softened butter, sugars, molasses, and vanilla for a rich base. Eggs and egg yolks add moisture and richness. Dry ingredients including flour, baking soda, and kosher salt are folded in, followed by chopped dark chocolate for intense chocolate flavor. The dough is chilled up to three days to meld flavors and firm the dough, which helps control spread when baking.
Cookies bake at 350°F for 12-14 minutes until golden with a chewy center. Sea salt flakes added before baking highlight the bittersweet chocolate and brown butter. Careful monitoring during butter browning avoids bitter notes, and avoiding overbaking preserves the desired chewy texture. This recipe balances sweetness, salt, and a complex butter flavor for an enriched chocolate chip cookie experience.
Dough and baked cookies freeze well: dough balls can be frozen with salt flakes pressed on and baked as needed. Baked cookies freeze up to two months, reheatable in oven or microwave. Chilling dough improves texture and flavor. Watch closely when browning butter to prevent burning, which imparts bitterness and affects cookie flavor. Do not overbake to maintain chewiness.
Ingredients
- 1 cup butter unsalted, 2 sticks, divided
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon molasses
- 1 large egg
- 1 large egg yolk
- 2 1/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup dark chocolate can use milk chocolate, if you prefer, chopped
- 2 tablespoons sea salt flakes, divided
Instructions
- Melt 1 stick butter in a small saucepan over medium-low heat and continue to cook until butter begins to smell nutty and lightly brown. Remove from heat and cool completely.
- Place remaining stick of butter and cooled browned butter in a bowl and using an electric mixer, beat until light and fluffy.
- Add both sugars and continue to beat together until light and fluffy.
- Scrape down sides of the bowl, add molasses and vanilla and continue to mix together.
- Stir in egg and egg yolk.
- In another bowl whisk dry ingredients together and add to the butter mixture.
- Beat together until a dough comes together.
- Fold in chopped chocolate chips until fully combined.
- Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour and up to 3 days.
- Preheat oven to 350˚F.
- Scoop 3 ½ tablespoon sized balls onto a parchment lined baking sheet, about 1 ½ inches apart and sprinkle with sea salt flakes.
- Bake for 12 to 14 minutes or until cookies are golden brown.
- Allow cookies to cool for 5 minutes before transferring to a cooling rack or serve warm.
Notes
- Brown butter carefully until nutty aroma and deep brown color develop without burning to avoid bitterness.
- Chill cookie dough for 1 hour up to 3 days to improve flavor and control spreading during baking.
- Freeze cookie dough balls with sea salt flakes pressed on; bake directly from frozen, adjusting baking time slightly.
- Store baked cookies in airtight container; freeze up to 2 months and warm in oven or microwave before serving.
- Avoid overbaking to maintain a chewy texture; remove cookies when golden and slightly soft in the center.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 731mg | 30% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 261IU | 5% |
| Calcium | 16mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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