Browned Butter Chocolate Chip Cookies
User Reviews
5
Browned Butter Chocolate Chip Cookies
Description
The preparation begins by browning half the butter to develop a warm, nutty aroma and flavor, then mixing it with sugars, vanilla, eggs, and leavening agents before folding in chocolate chunks. Chilling the dough for at least 20 minutes helps control spreading and develop texture. The cookies are scooped into two-tablespoon portions and baked at 350°F for approximately 11 to 14 minutes until golden brown.
The result is cookies with crisp edges and a soft center, enriched by the browned butter and contrasting chocolate chips and chunks. Optional finishing salt sprinkled on top adds a subtle savory contrast.
Cookies can be stored at room temperature for a few days or frozen for up to three months. The dough portion can also be frozen, with additional baking time required if baking from frozen.
Ingredients
- 1 cup butter 2 sticks), room temperature, unsalted
- 1 cup light brown sugar , packed
- 2 teaspoons vanilla extract
- 1/2 cup granulated sugar
- 2 large egg
- 1 large egg yolk
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 cup chocolate chips semi-sweet
- 1/2 cup chocolate chunks
- salt or finishing salt for topping, fine sea salt
Instructions
- Brown Butter: Place 1/2 cup (1 stick) of butter in a medium skillet. Melt over medium heat, swirling the pan frequently, as it begins to foam and froth and develop a nutty smell. Once it turns light golden/amber colored, remove from heat and pour into a small bowl. Allow it to cool to room temperature before making the cookie dough.
- Cookie Dough: Add remaining stick of butter to a mixing bowl with brown sugar and mix for 3 minutes, until fluffy and smooth. Add granulated sugar, cooled browned butter and vanilla extract and mix well. Add egg and egg yolk and mix. Add the flour, salt, baking powder, and baking soda, mixing on low speed just until incorporated. Stir in chocolate chunks.
- Chill dough: Cover the dough with plastic wrap and refrigerate for at least 20 minutes. Preheat oven to 350°F and line two baking sheets with parchment paper.
- Scoop 2 tablespoon-size portions of dough and roll into balls. Place on prepared baking sheets, 2 inches apart.
- Bake for 11 to 14 minutes, or until just barely golden on the edges.
- Remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire cooling wrack to cool completely. Sprinkle the tops with a sea salt or flake salt, if desired.
Notes
- Store baked cookies in an airtight container at room temperature for several days or freeze up to 3 months.
- Freeze cookie dough balls for up to 3 months; add a few extra minutes to baking time if baking from frozen.
- Optionally add toffee bits by substituting half the chocolate chunks for toffee pieces.
- Sprinkle sea salt or finishing salt on cookie tops before baking for a flavor contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 59mg | 20% |
| Sodium | 211mg | 9% |
| Potassium | 129mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 366IU | 7% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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