Description
These brown butter chocolate chip cookies feature a deep, nutty aroma with crisp edges and a soft, fudgy center. The recipe includes a make-ahead dough chilling step for maximum flavor and texture.
Ingredients
Scale
- 1 cup (226g) unsalted butter, cubed
- 1 cup (200g) dark brown sugar, packed
- ½ cup (100g) granulated white sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon flaky sea salt, plus extra for topping
- 2 cups (340g) chocolate chips (semi-sweet and milk mix)
- Optional: ½ cup toasted pecans
Instructions
- Brown the butter: Melt butter in a medium saucepan over medium heat. Stir constantly until it turns deep amber with dark brown specks and a nutty aroma (5-7 minutes).
- Stop the cooking: Immediately pour browned butter into a heatproof bowl to stop cooking. Let cool until just warm to the touch (10-15 minutes).
- Mix sugars and fats: Whisk brown sugar and granulated sugar into the warm butter until glossy and slightly lighter in color (1-2 minutes).
- Add eggs and vanilla: Whisk in the whole egg, egg yolk, and vanilla extract until smooth and emulsified.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and 1 teaspoon of salt.
- Mix wet and dry: Gradually add dry ingredients to wet ingredients. Mix on low speed or by hand until just combined. Do not overmix.
- Fold in chocolate: Gently fold in chocolate chips and optional nuts.
- Chill the dough: Cover and refrigerate dough for at least 2 hours, ideally 24-48 hours.
- Preheat and prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop and bake: Scoop dough onto sheets, spacing 2 inches apart. Bake for 10-12 minutes until edges are golden but centers look soft.
- Add salt and cool: Sprinkle with flaky sea salt immediately after baking. Cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
The dough must be chilled for at least 2 hours, preferably 24-48 hours, to prevent spreading and develop flavor. Watch the butter closely while browning to avoid burning. Underbake slightly for a fudgy center. Use a kitchen scale for accurate flour measurement.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
Keywords: brown butter cookies, chocolate chip cookies, chewy cookies, make-ahead cookies, baking, dessert, cookies