Salty Brown Butter Chocolate Chip Cookies
User Reviews
5
Salty Brown Butter Chocolate Chip Cookies
Description
This recipe for Salty Brown Butter Chocolate Chip Cookies begins by browning salted butter until it reaches a deep amber color, imparting a nutty, toasted flavor to the dough. The butter is cooled before mixing with sugars, eggs, and vanilla. Flour, baking soda, and sea salt are incorporated to provide structure and seasoning.
The dough is studded with a mix of semi-sweet and milk chocolate chips for varied chocolate flavor and richness. Cookies are portioned with a scoop and baked until the edges turn lightly golden, leaving the centers tender and chewy. The contrasting textures come from the crispy edges and soft middle.
The coarse sea salt sprinkled in the dough elevates the sweet and buttery flavors, adding a savory accent that enhances the cookie’s complexity. These cookies store well at room temperature for a few days, retaining their soft texture.
Ingredients
- 1 cup butter 2 sticks, salted
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt coarse
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large egg whisked
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips I did half semi sweet, half milk chocolate
Instructions
- In a medium saucepan, melt butter over medium heat, then bring to boil. Once it starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove from heat and pour into a large mixing bowl. Cool 20 minutes.
- While butter is cooling, preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a separate bowl, stir dry ingredients together to combine.
- Add sugars, eggs and vanilla to cooled butter and stir to combine. Pour flour mixture to butter mixture and stir until dough comes together. Add in chocolate chips and stir again briefly to incorporate.
- Using a medium 2-tablespoon cookie scoop, drop the dough 2 inches apart on prepared baking sheet. Bake 10-12 minutes until edges are lightly golden.
- Cool cookies 5 minutes on baking sheet before transferring to cooling rack. Store in airtight container at room temperature for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 27mg | 9% |
| Sodium | 175mg | 7% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 210IU | 4% |
| Calcium | 19mg | 2% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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