Description
These brown butter chocolate chip cookies feature crisp, lace-like edges and soft, chewy centers. The process of browning the butter adds a sophisticated, nutty depth that elevates this classic treat.
Ingredients
Scale
- 1 cup (226g) unsalted butter
- 1 cup (200g) light brown sugar, packed
- ½ cup (100g) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups (340g) chocolate chips (semi-sweet and milk mix)
- Flaky sea salt for sprinkling
Instructions
- Brown the butter: Melt butter in a heavy-bottomed saucepan over medium heat. Stir constantly until it foams, settles, and smells like toasted hazelnuts with golden brown bits at the bottom. Remove from heat and pour into a heat-proof bowl. Cool for 15-20 minutes until liquid but not hot.
- Mix wet ingredients: In a large bowl, whisk the cooled brown butter, brown sugar, and granulated sugar until smooth. Add the egg, egg yolk, and vanilla extract. Whisk until the mixture is glossy and slightly thick.
- Combine dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, and kosher salt to remove lumps.
- Make the dough: Gradually add the dry ingredients to the wet ingredients. Mix on low speed or with a wooden spoon until just combined. Do not overmix. Fold in the chocolate chips by hand.
- Chill the dough: Refrigerate the dough for at least 1 hour (or up to 24 hours) to solidify the fat and prevent excessive spreading. For a quicker method, freeze dough balls for 30 minutes.
- Preheat oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop and bake: Scoop dough into 2-tablespoon balls and place on baking sheets, leaving 2 inches between them. Bake for 10-12 minutes. Edges should be golden brown, but centers should look slightly soft and underbaked.
- Cool and serve: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt while warm. Enjoy warm for a gooey texture or cool completely for a chewier bite.
Notes
Do not skip the chilling step; it is crucial for chewy centers and preventing flat cookies. Brown butter can burn quickly, so watch it closely. Measure flour using the spoon-and-level method or weigh it for accuracy. Underbake intentionally; cookies will firm up as they cool. Store in an airtight container with a slice of bread to maintain chewiness.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16
- Sodium: 150
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
Keywords: brown butter cookies, chocolate chip cookies, chewy cookies, baking, dessert, homemade cookies, brown butter