Brown Butter Chocolate Chip Cookies
Chewy chocolate chip cookies made with nutty browned butter and a hint of flaky salt for a deep, caramel-rich flavor.
Servings: 20 cookies
Calories: 210kcal
Cost: 3
Equipment
- light-colored saucepan
- large mixing bowl
- whisk
- rubber spatula
- measuring cups and spoons
- Cookie scoop 3-tablespoon size preferred
- baking sheets
- parchment paper
- wire cooling rack
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 egg yolk
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp salt, plus flaky salt for topping
- 1 1/2 cups semisweet chocolate chips or chopped chocolate
Instructions
- Brown the butter in a light-colored saucepan over medium heat, swirling often, for 5 to 7 minutes until it foams, turns amber, and smells nutty. Pour it into a large bowl, including the browned bits, and cool for 15 minutes.
- Whisk the brown sugar and granulated sugar into the warm browned butter until smooth.
- Beat in the eggs, extra egg yolk, and vanilla extract for about 1 minute until the mixture is glossy.
- Stir in the flour, baking soda, and salt just until no dry streaks remain.
- Fold in the chocolate chips or chopped chocolate, then chill the dough for at least 30 minutes.
- Preheat the oven to 350°F. Scoop 3-tablespoon portions of dough onto parchment-lined baking sheets, spacing them about 3 inches apart.
- Bake at 350°F for 11 to 13 minutes, until the edges are set and golden while the centers still look slightly underdone.
- Sprinkle each warm cookie with flaky salt and cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to help keep the cookies soft. Freeze scooped, unbaked cookie dough balls for up to 2 months and bake directly from frozen, adding 1 to 2 extra minutes to the baking time.