Brown Butter Chocolate Chip Cookies
Craving something sweet? These Brown Butter Chocolate Chip Cookies are your answer! With a rich, nutty flavor and the perfect chewy texture, they're hard to resist. The combination of brown butter and chocolate creates a delightful treat for any occasion. Make them tonight!
Equipment
- Frying Pan
- Whisk
- Food Processor
- Oven
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 cup Unsalted Butter cut into tablespoon pieces
- 2.5 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Sea Salt
- 1.25 cups Light Brown Sugar packed
- 0.5 cup Granulated Sugar
- 1 large Egg
- 2 large Egg Yolks
- 1 tablespoon Pure Vanilla extract
- 1.25 cups Chocolate Chunks
- Flaky Sea Salt for sprinkling on cookies
Instructions
- Start by placing unsalted butter in a light-colored medium saucepan. Melt it over medium heat, stirring often. Watch closely as it foams and gradually turns a beautiful golden brown, developing a nutty aroma, about 5 to 7 minutes. Once browned, scrape into a large bowl and let cool to room temperature. If in a hurry, feel free to pop it in the fridge for a few minutes to speed up the cooling process.
- In a medium bowl, whisk together all-purpose flour, baking soda, and sea salt. This mixture ensures that the dry ingredients are evenly distributed and that your cookies will rise perfectly.
- In the bowl of your stand mixer, combine the cooled browned butter, brown sugar, and granulated sugar. Using the beater blade, mix until everything is well combined and smooth. Add the large egg, egg yolks, and any alternative flavoring, mixing until everything is perfectly smooth. Scrape down the sides of the bowl as necessary to incorporate all the ingredients.
- Once your wet ingredients are mixed, turn off the mixer and add the dry ingredients from the previous step. Mix on low speed until just combined. Be careful not to overmix, as this can lead to tougher cookies.
- Now it’s time to stir in the chocolate chunks. Use a spatula to fold them gently into the dough, ensuring they’re evenly distributed throughout.
- Next, scoop the dough into balls, about 2 tablespoons per cookie. Place the cookie balls on a baking sheet lined with parchment paper, leaving about 2 inches of space between each one. This space is crucial as the cookies will spread while baking.
- Cover the dough balls and chill them in an airtight container for at least 2 hours. If you can wait, chilling them overnight will enhance the flavors even further.
- When you’re ready to bake, preheat your oven to 350 degrees F. Remove the chilled dough from the fridge. Place the balls on a large baking sheet lined with parchment paper, ensuring to leave enough space between each cookie.
- Bake the cookies for 10 to 14 minutes, or until the edges are set but the centers are still soft. Watch them closely; you want that ideal texture! Once baked, remove them from the oven and sprinkle with flaky sea salt.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. Allow them to cool completely before enjoying.
Notes
These cookies can be stored in an airtight container for up to a week. If you want to keep them fresh longer, consider freezing them. Just make sure to let them cool completely before freezing. Enjoy them as a special treat for gatherings or simply when you're craving something sweet!