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Brown Butter Chocolate Chip Cookies Recipe

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★★★★

3.9 from 48 reviews

Delight in these rich and buttery Brown Butter Chocolate Chip Cookies, where the nutty aroma of browned butter perfectly enhances the deep flavor of dark chocolate chunks. Crispy on the edges and soft in the center, these cookies are elevated with an optional sprinkle of flaky sea salt for a perfect sweet-salty balance.

Ingredients

Scale

Dry Ingredients

  • 1 1/4 cups (163g) all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1/2 cup (113g) unsalted butter, cubed
  • 6 tablespoons (72g) dark brown sugar
  • 1/4 cup (48g) granulated sugar
  • 1 teaspoon (5 ml) vanilla extract

Chocolate

  • 6 ounces (170g) 72% dark chocolate, broken into chunks, plus more for topping cookies

Optional

  • Flaky sea salt, for sprinkling

Instructions

  1. Brown the butter: In a small saucepan over medium heat, melt the cubed butter. Stir continuously as the butter foams and the milk solids begin to brown, releasing a nutty aroma. Once browned, remove from heat and transfer the butter to a large mixing bowl. Let it cool to room temperature, approximately 6 to 8 minutes.
  2. Mix dry ingredients: In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
  3. Combine wet ingredients: To the cooled browned butter, add the dark brown sugar, granulated sugar, egg, egg yolk, and vanilla extract. Whisk until fully combined and smooth.
  4. Form cookie dough: Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms. Fold in the dark chocolate chunks evenly. Refrigerate the dough for at least 30 minutes to 1-2 hours to firm up.
  5. Prepare to bake: Preheat your oven to 350°F (177°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
  6. Scoop cookies: Using a 1.5 ounce (3 tablespoons) cookie scooper, portion the chilled cookie dough onto the prepared baking sheet, spacing the scoops evenly apart. Optionally, top each cookie with additional chocolate chunks for extra indulgence.
  7. Bake: Place the baking sheet in the oven and bake the cookies for 10 to 12 minutes, or until the edges turn golden brown and crisp while the centers remain soft.
  8. Cool and finish: Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes to set. Sprinkle with flaky sea salt if desired. Serve warm or transfer the cookies to a wire rack to cool completely before enjoying.

Notes

  • Room temperature eggs help create a smoother cookie dough resulting in better texture.
  • Making browned butter adds depth of flavor not found in regular butter.
  • Refrigeration of the dough helps cookies maintain shape during baking and enhances flavor melding.
  • Use high-quality dark chocolate with at least 70% cocoa for a rich taste.
  • Flaky sea salt is optional but provides a delightful contrast to the sweet chocolate and caramel notes.
  • Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: Brown Butter Chocolate Chip Cookies, chocolate chip cookies, browned butter cookies, dark chocolate cookies, homemade cookies, baking dessert

Find it online: https://foodarohub.com/brown-butter-chocolate-chip-cookies-recipe/