Brown Butter Chocolate Chip Cookies
These richly aromatic brown butter chocolate cookies are purely divine dessert recipe and so easy to make!
How to Make Brown Butter Chocolate Chip Cookies
These brown butter chocolate chip cookies are a fan favorite among my family and friends and for good reason! The rich, nutty flavor of the brown butter nicely enhances the underlying caramel notes in this cookie recipe thanks to the use of dark brown sugar. The added addition of big chunks of melted dark is purely divine. To make this recipe, you need these key ingredients.
Key Ingredients
- All-Purpose Flour
- Baking Soda
- Salt
- Dark Brown Sugar
- Granulated Sugar
- Egg
- Egg Yolk
- Unsalted Butter
- Vanilla Extract
- 72% Dark Chocolate
Preparation
- Brown Butter – in a small saucepan under medium heat, melt the butter and cook while stirring. The butter will first start to foam as it cooks and later take on a nutty aroma as the milk solids starts to brown. At this point, remove the browned butter from the heat. Transfer into a large mixing bowl to cool to room temperature.
- Make Cookie Dough – in the bowl with cooled browned butter, add and whisk to combine the brown sugar, granulated sugar, egg, egg yolk and vanilla extract. Next, mix in the flour, baking soda and salt until a soft cookie dough forms. Fold in dark chocolate chunks. Refrigerate for at least 30 minutes.
- Bake – preheat oven to 350F. Line a large baking sheet with parchment paper. Using a 1.5 ounce (3 tablespoons) cookie scooper, scoop chilled cookie dough onto prepared baking sheet spacing evenly apart. Top with additional chunks of chocolate, optional. Bake for 10-12 minutes or until cookies look lightly golden brown with crisp edges.
- Cool – let the cookies rest on the baking sheet for 5 minutes. Sprinkle tops with flaky sea salt, optional. Serve warm or transfer to a wire rack to cool to room temperature before serving.
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Brown Butter Chocolate Chip Cookies
Ingredients
- 1 1/4 cups (163g) all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 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
- 6 ounces (170g) 72% dark chocolate, broken into chunks, plus more for topping cookies
- flaky sea salt, optional
Instructions
- In a small saucepan under medium heat, melt the butter and cook while stirring. The butter will first start to foam as it cooks and later take on a nutty aroma as the milk solids starts to brown. At this point, remove the browned butter from the heat. Transfer into a large mixing bowl to cool to room temperature, about 6-8 minutes.
- In a small mixing bowl, whisk to combine the flour, baking soda, and salt. Set aside.
- In the bowl with cooled browned butter, add and whisk to combine the brown sugar, granulated sugar, egg, egg yolk and vanilla extract.
- Next, mix in the dry ingredients until a soft cookie dough forms. Fold in dark chocolate chunks. Refrigerate for at least 30 minutes or 1-2 hours.
- Preheat oven to 350F. Line a large baking sheet with parchment paper.
- Using a 1.5 ounce (3 tablespoons) cookie scooper, scoop chilled cookie dough onto prepared baking sheet evenly spaced apart. Top with additional chunks of chocolate, optional.
- Bake for 10-12 minutes or until cookies look golden brown with crisp edges.
- Let the cookies rest on the baking sheet for 5 minutes. Sprinkle tops with flaky sea salt, optional. Serve warm or transfer to a wire rack to cool to room temperature before serving.
Notes
- For accurate results, use a kitchen scale to weigh out ingredients.
- For reference, I ended up with 3.1 ounces of browned butter from browning a 1/2 cup (4 ounces) of butter.
- Do not overcrowd baking sheet. Bake no more than (6) cookies on one baking sheet evenly spaced out. If needed, bake cookies in batches.
