Ultimate Brown Butter Chocolate Chip Cookies
User Reviews
5
Ultimate Brown Butter Chocolate Chip Cookies
Description
Ultimate Brown Butter Chocolate Chip Cookies merge toasted brown butter with traditional cookie ingredients to produce warm notes of caramel and nuttiness. The recipe calls for browning one stick of butter until fragrant and golden, then cooling it before combining with the softened butter and sugars. This technique adds depth to the flavor beyond standard butter cookies.
The dough mixes the browned butter, sugars, eggs, and vanilla with flour, baking soda, and salt. Chopped 60% cacao baking chocolate is folded into the mixture, and chilling the dough for at least two hours helps develop texture and flavor. Baking at 375°F creates cookies with crisp edges, tender centers, and rich pockets of melted chocolate, complemented by flaky sea salt sprinkled on top.
These cookies can be frozen as dough balls or fully baked for future enjoyment. Freezing dough allows convenient baking fresh cookies on demand, while fully baked cookies reheat well from frozen or at room temperature, retaining their soft and chewy characteristics.
Ingredients
- 1 cup (2 sticks) butter one browned, one softened, unsalted
- ¾ cup light brown sugar packed
- ¾ cup granulated sugar
- 2 large egg at room temperature
- 1 ½ teaspoons vanilla extract pure
- 300 grams all-purpose flour 2 ⅛ cups*
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 oz baking chocolate chopped, 60% cacao
- sea salt for topping, flakey
Instructions
- In a medium saucepan or pot heat 1 stick of butter over medium heat, whisking constantly until butter starts to foam and become fragrant and golden. Once butter is brown, remove from heat and let cool completely before mixing it into remaining ingredients.
- In a medium mixing bowl, mix together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl whisk together the softened butter, cooled and browned butter, granulated sugar and brown sugar with a hand mixer or stand mixer until the mixture is combined.
- Beat in the eggs one at a time, then add in the vanilla.
- Reduce speed and gradually add the dry mixture to the wet mixture and mix until just combined.
- Mix in the chopped chocolate. Cover the bowl and place in the fridge to chill for at least 2 hours or overnight.
- Once you’re ready to bake, preheat oven to 375°F and line two baking sheets with parchment paper. Using a medium cookie scoop, scoop about 2-3 Tablespoons of dough onto the prepared baking sheet. Use your hands to roll dough into balls. Don’t press down!
- Bake in the oven (on the middle rack) for 10-12 minutes, or until the bottoms and edges are golden, but the center is still soft. Be careful not to over bake if you want that perfect soft middle!
- Remove from oven. Sprinkle with flaky sea salt immediately and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Measure flour by spooning into the cup and leveling with a knife to avoid packing and ensure accurate amounts.
- After chilling dough, scoop into balls and freeze on a lined tray before transferring to a container; dough keeps up to 3 months frozen.
- Bake frozen dough balls without thawing; increase baking time slightly to account for freezing.
- Fully baked cookies can be frozen in airtight containers and enjoyed straight from the freezer or thawed before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 284kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 143mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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