Brown Butter Chocolate Chip Cookies
Desserts · Serves 24 · Prep 30 min · Cook 24 min · Total 54 min
Browning the butter gives these a deep toffee flavor, and a short chill keeps them thick with crisp edges and soft middles. Use chopped bar chocolate for melty pools or chips for neat dots. The dough keeps in the fridge for up to 3 days, so you can bake a few at a time.
Ingredients
- 1 cup unsalted butter (2 sticks)
- 2 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 2 cup semisweet chocolate chips or chopped chocolate (12 oz)
- flaky sea salt, for sprinkling (optional)
Steps
- Melt the butter in a light-colored saucepan over medium heat. Keep cooking, swirling often, until it foams, smells nutty and the bits on the bottom turn amber-brown, 5 to 7 minutes. Pour into a large bowl, scraping in the browned bits, and cool 15 minutes until warm but not hot.
- Whisk the flour, baking soda and salt in a separate bowl.
- Whisk both sugars into the butter until smooth, then whisk in the egg, yolk and vanilla until glossy and slightly thickened, about 1 minute.
- Stir in the flour mixture until just a few dry streaks remain, then fold in the chocolate. Cover and chill at least 30 minutes.
- Heat the oven to 375°F and line two baking sheets with parchment. Scoop 2-tablespoon balls of dough and set them 3 inches apart.
- Bake one sheet at a time until the edges are golden and set but the centers still look a little soft, 10 to 12 minutes. Sprinkle with flaky salt right away if you like.
- Cool on the sheet 5 minutes, then move to a rack. Repeat with the remaining dough.