Description
Chewy brown butter chocolate chip cookies with deep toffee notes and a tender center.
Ingredients
- Unsalted butter, 227 g (1 cup)
- Light brown sugar, 220 g (1 cup, packed)
- Granulated sugar, 100 g (1/2 cup)
- Large eggs, 2 (100 g without shell)
- Vanilla extract, 10 ml (2 tsp)
- All-purpose flour, 300 g (2 1/4 cups)
- Baking soda, 6 g (1 tsp)
- Fine sea salt, 6 g (1 tsp)
- Chocolate, 300–350 g (10–12 oz), chopped or large chips
- Optional: flaky sea salt for finishing
Instructions
- Brown the butter: Melt the butter in a saucepan over medium heat, stirring frequently until small brown bits form, about 5-7 minutes.
- Mix sugars and eggs: Combine brown and granulated sugars with cooled brown butter in a mixer bowl; beat until combined. Add eggs one at a time and vanilla; mix until glossy.
- Combine dry ingredients: Whisk flour, baking soda, and salt together in a bowl. Gradually fold into wet mixture until no dry streaks remain.
- Fold in chocolate: Add chopped chocolate into the dough with gentle folds until evenly distributed. Chill for 30 minutes to 1 hour.
- Portion and bake: Preheat oven to 175°C (350°F). Scoop dough onto a lined baking sheet and bake for 10-12 minutes, until edges are golden.
- Finish and serve: Sprinkle with flaky sea salt if desired while warm. Serve warm or at room temperature.
Notes
Store cooled cookies in an airtight container for up to 5 days. Freeze dough balls for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 35mg