Description
These Brown Butter Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with chunks of dark and semisweet chocolate for an irresistible treat. Chilling the dough enhances the flavors and keeps the cookies from spreading too much, resulting in chewy centers and crisp, caramelized edges.
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 (for sprinkling)
Instructions
- Brown the Butter: Melt the salted butter over medium heat in a saucepan, stirring constantly. Continue cooking until the butter turns golden brown and releases a nutty aroma, watching carefully to prevent burning. Remove from heat immediately once browned.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined to ensure even leavening.
- Combine Butter and Sugars: In a separate bowl, mix the warm brown butter with both the light brown sugar and granulated sugar. Stir until the mixture takes on a thick, wet sand-like texture.
- Add Wet Ingredients: Gently incorporate the large egg, milk, and vanilla extract into the butter and sugar mixture, mixing just until creamy. Avoid vigorous stirring to maintain the emulsification of butterfat for ideal texture.
- Fold in Dry Ingredients and Chocolate: Gradually fold the flour mixture into the wet mixture until just combined. Then carefully fold in the coarsely chopped dark chocolate and semisweet chocolate chips, taking care not to overwork the dough to keep cookies tender.
- Chill the Dough: Cover the dough and refrigerate for 1 to 2 hours. This step develops flavors and helps the cookies maintain their shape during baking by reducing spreading.
- Bake the Cookies: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. Scoop dough onto the sheet with even spacing. Bake for 8 to 10 minutes, until the tops are golden and edges caramelize but centers remain soft. Let cool on the baking sheet before transferring. Optionally, sprinkle with flaky sea salt before serving.
Notes
- Carefully monitor the butter as it browns to avoid burning and bitterness.
- Do not overmix the dough once flour is added to maintain tender cookies.
- Refrigeration time can be extended up to 24 hours for deeper flavor development.
- Use parchment paper or silicone mats to prevent sticking and promote even baking.
- Flaky sea salt added on top enhances the flavor contrast but is optional.
