Brown Butter Chocolate Chip Cookies
Crispy edges, chewy centers, melty pools of chocolate, a nutty brown butter base, and flaky sea salt create the most delicious chocolate chip cookie. These cookies need only 1 hour of chill time (or up to 48 hours) to develop perfect flavor and texture and can be baked directly from frozen whenever the craving hits!
Servings: 12 cookies
Calories: 262kcal
Equipment
- Stand mixer with paddle attachment, or handheld mixer
- Two full-sized cookie sheets
Ingredients
- ½ cup + 1 tablespoon unsalted butter
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla paste or extract
- 1 cup chopped chocolate or chocolate chips 6oz (half semi-sweet, half milk)
- 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.½ cup + 1 tablespoon unsalted butter
- 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.1½ cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon kosher salt
- 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.½ cup light brown sugar, ¼ cup granulated sugar, 1 large egg, 2 teaspoons vanilla paste or extract
- 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.1 cup chopped chocolate or chocolate chips
- Scoop the cookie dough into heaping 2 tablespoon balls, roll into a ball, and place on a parchment lined cookie sheet.
- 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.
- Chill the cookie dough balls for 1 hour, or up to 48 hours.
- Note: Remove the dough from the fridge 30 minutes before baking them to take the chill off. This is only necessary if chilling for more than 2 hours.
- Preheat the oven to 350℉/177℃ and line two full-sized cookie sheets with parchment paper.
- 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.Flaky sea salt
Video
Notes
Store the cookies lightly covered at room temperature for up to 5 days.
Measure the flour using a digital scale or with the fluff, scoop, and level method. Adding too much flour with prevent the cookies from spreading and result in puffy cookies.
Use chocolate chips or chocolate chunks in place of chopped chocolate.
To make slightly thinner cookies, only add 1 ¼ cups (150g) flour.
Nutrition
Calories: 262kcal | Carbohydrates: 35g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 104mg | Potassium: 82mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 262IU | Calcium: 26mg | Iron: 1mg
