Description
These brown butter chocolate chip cookies are a delightful treat with a rich, nutty flavor. The browned butter adds depth and complexity to the classic chocolate chip cookie, making them irresistible.
Ingredients
Scale
- 10 tablespoon (140g) salted butter
- 1 ½ cups (215g) all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup (145g) packed light brown sugar
- ⅓ cup (65g) granulated sugar
- 1 large egg at room temperature
- 1 tablespoon (15ml) milk
- 1 teaspoon (5ml) pure vanilla extract
- 3 oz (85g) dark chocolate, coarsely chopped into chunks plus extra for topping
- ½ cup (85g) semisweet chocolate chips
- Flaky sea salt, optional for topping
Instructions
- Brown the butter: Melt butter over medium heat in a saucepan. Simmer until it crackles and foams, stirring constantly. Look for golden color and nutty aroma. Pour into a large mixing bowl and let cool for 20-30 minutes.
- Combine flour, baking soda, and salt in a medium bowl. Whisk to blend evenly.
- Combine cooled brown butter with both sugars in a large bowl. Mix gently with a spatula or stand mixer until thick like wet sand.
- Add the egg, milk, and vanilla. Mix until well incorporated and creamy.
- Add flour mixture and fold in until mostly combined. Add chocolate chunks and chips. Continue mixing until evenly distributed.
- Cover the bowl and refrigerate the dough for 1-4 hours (minimum 2 hours is best).
- Preheat oven to 375 degrees Fahrenheit. Line cookie sheets with parchment paper.
- Use a cookie scoop to portion dough into 14 pieces. Roll into smooth balls and place on baking sheets, spacing them apart. Press extra chocolate chunks on top, if desired.
- Bake for 8-10 minutes until golden on top, browned around the edges, and soft in the middle.
- Let cookies cool on baking sheet for 2 minutes before transferring to a wire rack. Top with flaky sea salt, if desired.
Notes
- Measure flour accurately to prevent cookies from spreading too much.
- Cool the browned butter to the correct temperature to avoid issues with the batter.
- Chilling the dough is essential for preventing over-spreading.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg