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Description
A classic recipe for brown butter chocolate chip cookies, featuring a rich, nutty flavor from browned butter and a perfectly chewy texture.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
- Flaky sea salt, for sprinkling on top
Instructions
- Melt the butter in a light-colored saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter foams, then subsides, and brown specks appear at the bottom. It will have a nutty aroma.
- Immediately remove from the heat and pour the brown butter into a large heatproof bowl, making sure to scrape all the brown bits from the pan. Allow it to cool for about 10 minutes.
- Add the brown sugar and granulated sugar to the bowl with the brown butter and whisk until well combined.
- Whisk in the vanilla, egg, and egg yolk until the mixture is smooth.
- In a separate bowl, combine the flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix with a spatula until just combined. Do not overmix.
- Fold in the chocolate chips.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough onto the sheets, about 2 inches apart.
- Bake for 10-12 minutes, until the edges are golden but the centers are still soft.
- Immediately sprinkle with flaky sea salt.
- Let cool on the baking sheets for a few minutes before transferring to a wire rack.
Notes
- Ensure the brown butter cools slightly before adding sugars to prevent the butter from separating.
- Chilling the dough is crucial for preventing the cookies from spreading too much and developing a better flavor.
- Do not overbake the cookies to ensure a chewy center.
- Flaky sea salt enhances the sweetness and adds a pleasant crunch.