Brown Butter Chocolate Chip Cookies
These Brown butter chocolate chip cookies are game-changers. Period. When butter melts and cooks until its milk solids turn golden brown at the bottom of the pan, it creates incredible depth of flavor. Once you try these, you'll never be the same!
Servings: 36 cookies
Calories: 129kcal
Ingredients
- 1 cup (2 sticks) unsalted butter
- ⅔ cup granulated sugar
- ⅔ cup dark brown sugar packed
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 ¼ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1½ cups semisweet or bittersweet chocolate chips OR chopped pieces of a chocolate bar
- 1 cup coarsely chopped pecans or walnuts
- flaky sea salt like Maldon, to sprinkle on top
Instructions
Brown the Butter
- First, start by melting the butter in a pan over medium heat, swirling it around until it starts to bubble and froth.
- Keep an eye on it for a few minutes, until it starts smelling nutty, and the milk solids on the bottom begin to brown.
- Remove from the heat immediately to prevent the butter from burning (this can happen FAST!) and pour into a bowl or measuring cup.
- Allow the browned butter to harden to room temperature, which will take a varying amount of time depending on how warm it is in your house. You can expedite this process by putting it in the refrigerator. You want the butter to be at room temperature, solid, but still soft.
Make the Cookie Dough
- Place the butter and both sugars in a mixing bowl and beat for about 3 minutes, until the mixture is fluffy and smooth.
- Add the vanilla extract, the egg and the egg yolk. Beat for another minute.
- Add the flour, salt and baking soda. Turn the mixer on low and beat until the flour is just incorporated, but not a second longer.
- Use a spatula to fold in the chocolate chips and nuts to avoid over mixing.
- Refrigerate the dough for at least 30 minutes before baking. Dough can be refrigerated for up to 3 days.
Bake the Cookies
- When you’re ready to bake, line two baking sheets with parchment paper or a silpat and preheat the oven to 350 degrees.
- Scoop 2-tablespoon sized balls on to the baking sheets, leaving about 2 inches in between so the cookies can spread out as they bake.
- Bake the cookies for 12 to 15 minutes (longer if the dough is cold), until they’re golden brown around the edges. Remove them from the oven, and allow them to rest on the baking sheet for at least 5 minutes before moving them.
- As soon as the cookies come out of the oven, sprinkle with sea salt, to taste — as much or as little as you like (I like a heavy sprinkle).
Notes
- Measure flour precisely - Too much creates dry, cakey cookies instead of chewy ones with crispy edges. Ideally, use a kitchen scale.
- Don't skip chilling - This prevents spreading and develops flavor. The dough keeps well in the refrigerator for up to 3 days.
- Add chocolate on top - Press extra chocolate chunks into dough balls before baking for bakery-style presentation.
- Slightly underbake - Pull cookies when centers look slightly underdone for perfectly chewy centers.
- Pan Bang - About 2 minutes before the cookies are finished baking, gently bang the pan on the oven rack to deflate, then continue baking. This gives them an even more beautiful texture and appearance!
Nutrition
Calories: 129kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 99mg | Potassium: 32mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 172IU | Vitamin C: 0.04mg | Calcium: 11mg | Iron: 1mg
