Brown Butter Chocolate Chip Cookies
Chewy brown butter chocolate chip cookies are filled with an added nutty flavor. These cookies are next-level and a family favorite!
Servings: 36 cookies
Ingredients
- 12 tablespoons butter
- 1 cup brown sugar
- ½ cup sugar
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla
- 2 cups + 2 tablespoons flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups chocolate chips or chunks, I used chopped Guittard dark chocolate wafers
- 1 teaspoon flaky sea salt
Instructions
- Preheat the oven to 350°F.
- Melt the butter in a medium skillet over medium heat. Cook 4-5 minutes, or until the butter gets foamy and starts to turn brown. Remove the butter from the heat and let it cool slightly.
- In a large bowl or the bowl of a stand mixer, mix together the brown butter, brown sugar, and sugar. Add the egg, egg yolk, and vanilla extract, and mix until combined.
- Add the flour, baking soda, and salt, and mix to form a soft dough. Gently fold in the chocolate chips. Scoop the dough onto the prepared baking sheet using a large cookie scoop (I like to use a 3 tablespoon scoop). Add more chocolate chips on top.
- Sprinkle each cookie with sea salt. Bake 12-13 minutes, or until very lightly browned around the edges. The middle of the cookies should still be soft. Let cool on the baking sheet for 5-10 minutes, then remove to cooling rack.
Video
Notes
Store cookie dough. Cover the browned butter chocolate chip cookie dough and chill it in the fridge for 1-2 days before baking it.
Freeze cookie dough. Log form: Divide the dough into two sections and form a log. Wrap each one tightly with plastic and again with foil and freeze. Thaw before scooping and baking.
Cookie dough balls: Place the dough balls onto a baking sheet and freeze for 1-2 hours. Transfer solid dough to a container and freeze for up to 3 months. Bake straight from frozen by adding 2-3 minutes to the baking time or let them thaw before baking.
STORE. Store cooled cookies in an airtight container for 3-5 days. Placing a piece of white bread into the container can help keep them soft.
FREEZE. Place cooled cookies in a freezer storage bag, using parchment paper or wax paper to separate layers, and freeze for 1-2 months.
Nutrition
Serving: 1cookie | Calories: 132kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 161mg | Potassium: 40mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 123IU | Calcium: 13mg | Iron: 0.4mg