Description
These Brown Butter Chocolate Chip Cookies feature rich, nutty browned butter combined with dark and semisweet chocolate for a deeply flavorful, soft-centered cookie with perfectly caramelized edges. Cooling the dough enhances flavor and texture, resulting in irresistible cookies that balance sweetness and a hint of sea salt perfectly.
Ingredients
Scale
Butter Mixture
- 10 tablespoons (140g) salted butter
Dry Ingredients
- 1 ½ cups (215g) all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
Sugars
- â…” cup (145g) light brown sugar
- â…“ cup (65g) granulated sugar
Wet Ingredients
- 1 large egg
- 1 tablespoon (15ml) milk
- 1 teaspoon (5ml) pure vanilla extract
Chocolate
- 3 oz (85g) dark chocolate, coarsely chopped
- ½ cup (85g) semisweet chocolate chips
Optional Topping
- Flaky sea salt (optional, for topping)
Instructions
- Brown the Butter: Melt the salted butter over medium heat, stirring constantly. Continue heating until it turns golden brown and releases a nutty aroma. Watch carefully to prevent burning, then remove from heat and let cool slightly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
- Combine Butter and Sugars: In a separate bowl, mix the warm brown butter with the light brown sugar and granulated sugar until the mixture resembles thick wet sand.
- Add Wet Ingredients: Gently stir in the egg, milk, and vanilla extract into the butter and sugar mixture just until creamy, taking care not to overmix to maintain the butterfat’s emulsification.
- Incorporate Dry Ingredients and Chocolate: Gradually fold the flour mixture into the wet ingredients until just combined. Then gently fold in the chopped dark chocolate and semisweet chips, being careful not to overwork the dough.
- Chill the Dough: Cover the dough and refrigerate for 1 to 2 hours to allow flavors to meld and to prevent excessive spreading during baking.
- Bake the Cookies: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. Scoop dough onto the sheet spaced evenly. Bake for 8 to 10 minutes until tops are golden and edges caramelized but centers remain soft. Let cool on the sheet before transferring.
Notes
- Browned butter adds a nutty, rich flavor that elevates classic chocolate chip cookies.
- Chilling dough is crucial to control spreading and develop flavor.
- Use a mix of chopped dark chocolate and semisweet chips for varied texture and chocolate intensity.
- Optional flaky sea salt sprinkled on top enhances contrast and flavor complexity.
- Do not overmix the dough to keep cookies tender and soft.
