Brown Butter Chocolate Chip Cookie Recipe
Crispy and chewy chocolate chip cookies made with brown butter, milk and dark chocolate, and flaky sea salt. This is the BEST brown butter chocolate chip cookie recipe!
Servings: 12 cookies
Calories: 211kcal
Equipment
- Stand mixer with paddle attachment, or handheld mixer
- Two full-sized cookie sheets
- Cookie scoop
Ingredients
- 1¼ cups all-purpose flour 150g
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup + 1 tablespoon unsalted butter 127g
- ½ cup light brown sugar packed (100g)
- ¼ cup + 2T granulated sugar 75g
- 1 large egg room temperature
- 1 teaspoon vanilla paste or extract
- 1 cup chopped chocolate or chocolate chips (half dark/semi-sweet, half milk) 5.5 oz
- Flaky sea salt for tops
Instructions
- In a medium frying pan or saucepan over medium heat, brown the butter, stirring every 15 seconds so the milk solids don’t stick to the bottom of the pan.
- Pour the butter into a bowl and allow it to cool and solidify. The butter will turn opaque and the brown bits will settle to the bottom. If you want to speed up this process, place it in the fridge or freezer and stir it every 5 minutes until it solidifies, but is still soft. You want a spoon to effortlessly scoop through the butter.
- Once the butter is ready to go, whisk together the flour, baking soda, and salt in a bowl and set aside.
- Transfer the brown butter to a stand mixer fitted with the paddle attachment (or use a hand mixer), add both sugars and mix on medium speed for two minutes. Add the egg and vanilla, and mix on medium for another 30 seconds.
- Scrape down the sides, then with the mixer on low speed, add in the flour mixture until just combined. Add in ¾ of the chopped chocolate and mix on low until just combined.
- Chill the cookie dough for at least two hours, but preferably overnight or 24 hours. This allows the flavor of the brown butter to fully develop and penetrate the dough.
- Remove the dough from the fridge 30 minutes before you want to make them to take the chill off. This is only necessary if chilling for more than 2 hours.
- Preheat the oven to 350℉/177℃ and parchment line two full-sized cookie sheets. Roll the cookie dough into heaping 2 tablespoon balls (approx. 45g) and place on the cookie sheets at least 2 inches apart.
- Make a well with your thumb in the middle of the dough ball and stuff in a few shards of chocolate and push the dough back in slightly.
- Bake for 10-12 minutes until the edges are slightly golden - the centers will still look underdone. If you are baking both pans at once, switch racks at half.
- As soon the cookies are removed from the oven, scoot the cookies using a vessel with an opening larger than the cookies and press in the edges to make them perfectly round.
- Sprinkle liberally with flaky sea salt, then allow them to rest on the pan for 3 minutes before transferring to a wire rack to cool completely.
Notes
Store the cookies, covered, at room temperature for up to 5 days.
Nutrition
Calories: 211kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 107mg | Potassium: 31mg | Fiber: 1g | Sugar: 19g | Vitamin A: 256IU | Calcium: 14mg | Iron: 1mg