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Brown Butter Chocolate Chip Cookies

These chewy Brown Butter Chocolate Chip Cookies have tons of rich flavor from the bittersweet chocolate and the caramelized butter. Topped with a touch of sea salt, they are addictively good.
Course cookies, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 11 minutes
Chill time 30 minutes
Total Time 1 hour 1 minute
Servings 13 Big Cookies
Calories 325kcal
Author Dina

Ingredients

US Customary - Metric

Instructions

  • Brown the butter. Add the butter to a small saucepan and melt it over medium-low heat. Continue cooking, stirring occasionally, until the butter begins to foam, then turns golden brown with small toasted milk solids on the bottom. This usually takes 5–7 minutes. Remove from heat and let it cool for 10–15 minutes until just warm, not hot.
    Steps to make Brown Butter Chocolate Chip Cookies: brown the butter while stirring with a whisk until foamy and butter solids are at the bottom.
  • Mix the wet ingredients. In a large bowl, add the brown sugar and granulated sugar. Pour in the slightly cooled brown butter and whisk until combined. Add the egg, egg yolk, and vanilla extract, then whisk until the mixture is smooth and glossy.
    Steps to make Brown Butter Chocolate Chip Cookies: combine the sugars, eggs, and brown butter mixture, stirring with a whisk.
  • Add the dry ingredients. In a separate bowl, whisk together the flour, baking soda, and sea salt. Add the dry mixture to the wet ingredients and fold with a spatula until just combined.
  • Add the chocolate chips. Fold in 1 3/4 cups of the chocolate chips, reserving the extra 1/4 cup for topping.
    Steps to make Brown Butter Chocolate Chip Cookies: sift the flour into the wet ingredients bowl, then fold everything in until just combined, then add the chocolate chips.
  • Scoop and chill. Use a large cookie scoop (about 2 oz) to portion the dough into balls. Top each rolled dough ball with a few chocolate chips from the reserved 1/4 cup. Place them on a baking sheet lined with parchment paper, cover the sheet with plastic wrap, and refrigerate for 30 minutes. (Don’t skip this step).
  • Bake. Preheat the oven to 350°F. Place the chilled cookie dough balls on a parchment-lined baking sheet, spacing them a few inches apart. Bake for 11–12 minutes, or until the edges are lightly golden but the centers still look slightly soft. You want them to be slightly underbaked. They will continue to bake a little more after you
  • Finish and cool. While the cookies are hot, sprinkle a little flaky sea salt on top to help balance the sweetness (optional). Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
    Steps to make Brown Butter Chocolate Chip Cookies: roll the dough into balls, add chocolate chips on top, then bake them and add flaky salt on top while hot.

Nutrition

Calories: 325kcal | Carbohydrates: 33g | Protein: 2g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 266mg | Potassium: 170mg | Fiber: 2g | Sugar: 29g | Vitamin A: 378IU | Calcium: 36mg | Iron: 2mg