Brown Butter Chocolate Chip Cookies
Soft, chewy brown butter cookies with pools of dark chocolate and a hint of sea salt.
Ingredients
- 170 g Butter, browned 1.5 sticks
- 200 g Brown sugar 1 cup
- 50 g Granulated sugar 1/4 cup
- 1 Whole egg + 1 yolk
- 2 teaspoons Vanilla extract
- 250 g All-purpose flour 2 cups
- 1 teaspoon Salt
- 1 teaspoon Baking soda
- 100 - 200 g Chopped chocolate, dark or semi-sweet 1-2 cups or 1 - 2 bars
Instructions
- Start by browning your butter in a saucepan over the stove. Do this by placing the butter over medium low heat, stirring occasionally so that the butter doesn’t burn. Your butter will start to foam after a couple minutes. At this stage, stir constantly. The butter will turn a golden caramel color with brown crumbs at the bottom. It should give off a nutty aroma. Once your butter gets to this stage (about 5-8 minutes), remove it from heat and let cool for 10-20 minutes. If you’ve never browned butter before, check out this post by Sally’s Baking addiction!
- Once the butter has cooled, add your butter, brown sugar and granulated sugar to a large bowl and whisk until combined.
- To the butter/sugar mixture, add eggs and vanilla extract. Whisk until thoroughly combined.
- In a separate, medium bowl, add flour, salt, and baking soda. Mix until just combined.
- Slowly pour your flour mixture into the large mixing bowl with the butter, sugar, eggs, and vanilla. Mix together until there is no more flour visible throughout the dough. It should be uniform in color.
- Add chocolate chunks and gently fold them into the dough with a rubber spatula.
- Using a 1/4 cup, scoop out the dough and roll into balls. Do not flatten them!!
- Place dough balls on a tray and into the freezer for at least 2 hours.
- When you are ready to bake, preheat the oven to 350 degrees for 20 minutes. Bake 11-13 minutes or until just golden brown and no longer wet on top.