Browned Butter Chocolate Chip Cookies Recipe
Browned Butter Chocolate Chip Cookies are everything—gooey centers, chewy edges, and chocolate-studded perfection. If you love cookies, these are next-level. Try them and thank me later.
Servings: 12 cookies
Calories: 395kcal
Ingredients
- 14 tbsp unsalted butter divided
- 3/4 cup brown sugar packed (dark brown sugar works too)
- 1/2 cup granulated sugar
- 1 1/4 tsp kosher sea salt or 1 tsp. table salt
- 2 1/2 tsp vanilla extract
- 1 egg+ 1 yolk
- 1 3/4 cup all purpose flour 8 3/4 ounces
- 1/2 tsp baking soda
- 3/4 cup semi-sweet chocolate chips
- 4 oz bittersweet chocolate
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line 2 large baking sheets with parchment paper; set aside.
- Place 4 tablespoons of butter in a large mixing bowl; set aside.
- In a medium heavy-bottomed saucepan set over medium-high heat, add 10 tablespoons of butter.
- Heat until melted, about 2-3 minutes, then whisk constantly until the butter begins to sizzle, then foam. The butter will become golden brown with a nutty aroma. DO NOT LET IT BURN. Remove from heat and pour over the butter in the large mixing bowl. Stir until the butter is completely melted.
- Add sugars, salt, and vanilla. Whisk until combined. Add the egg and yolk and whisk until the mixture is smooth, about 30 seconds. Let the mixture stand for 3 minutes.
- Meanwhile, in a small mixing bowl, whisk together the flour and baking soda.
- Whisk the butter-sugar mixture for 30 seconds. Let the mixture stand for 3 minutes.
- Meanwhile, chop the bittersweet chocolate into chunks.
- Whisk the butter-sugar mixture for 30 seconds. Let the mixture stand for 3 minutes.
- Stir in the flour mixture to the large bowl; mix until just combined. Fold in the chocolate chips and chocolate chunks.
- Create balls of dough approximately 3 tablespoons in size. Place six cookie dough balls on each sheet, sprinkling the tops with sea salt if desired.
- Place one sheet at a time in the oven and bake for 12 to 14 minutes, rotating the sheet halfway through. Remove from the oven and allow to cool on the sheets for 2-3 minutes before transferring to a wire cooling rack to cool completely.
Notes
-To make standard-size cookies, use a standard-size scoop (1.5 tablespoons), place 12 cookies on a baking sheet, and bake for 10-12 minutes. For XL cookies, use two scoops to form a larger ball.
-You can scoop (portion the dough out) and freeze it for up to 3 months. Bake them for a few minutes longer than recommended.
STORE the cooled cookies in an airtight container at room temperature for up to 5 days to keep them fresh and soft.
To FREEZE, portion the dough into balls and freeze them in a single layer in a freezer-safe container or Ziploc bag for up to 3 months. Write the baking directions on the bag for convenience. Bake directly from frozen, adding a few extra minutes to the baking time.
When REHEATING, warm baked cookies in a 350°F (175°C) oven for 3-5 minutes or microwave for 15-20 seconds for a freshly baked taste.
Nutrition
Serving: 1cookie | Calories: 395kcal | Carbohydrates: 47g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 301mg | Potassium: 166mg | Fiber: 2g | Sugar: 29g | Vitamin A: 438IU | Calcium: 33mg | Iron: 2mg
