Brown Butter Chocolate Chip Cookies
Indulge in the rich, nutty flavor of brown butter combined with the classic delight of chocolate chip cookies. Perfectly crispy on the edges and wonderfully chewy in the center, these cookies are an irresistible treat.
Ingredients
Main Ingredients
- 1 cup unsalted butter Browned for added richness.
- 3/4 cup granulated sugar For crispness.
- 3/4 cup packed brown sugar Enhances chewiness.
- 2 large eggs Bind and add richness.
- 1 teaspoon vanilla extract Adds warmth to flavor.
- 2 1/4 cups all-purpose flour Forms the cookie structure.
- 1 teaspoon baking soda Leavening agent for texture.
- 1 teaspoon sea salt Balances sweetness.
- 1 1/2 cups semisweet chocolate chips Provides chocolatey bursts.
- to taste flaky sea salt Optional topping for extra flavor.
Instructions
Brown the Butter
- Place one cup of unsalted butter in a heavy saucepan over medium heat. Stir constantly until it melts and turns a golden brown color with a nutty aroma. Remove from heat and transfer to a heat-safe bowl to cool for about ten minutes.
Mix Sugars and Eggs
- In a large mixing bowl, combine three-quarters of a cup of granulated sugar and three-quarters of a cup of brown sugar. Add two large eggs and one teaspoon of vanilla extract, and beat the mixture until creamy and smooth.
Combine Browned Butter and Egg Mixture
- Slowly pour the cooled brown butter into the sugar and egg mixture while stirring continuously. Ensure it is mixed well without scrambling the eggs.
Prepare Dry Ingredients and Form the Dough
- In a separate bowl, whisk together two and a quarter cups of flour, one teaspoon of baking soda, and one teaspoon of sea salt. Gradually add this dry mixture to the wet mixture, stirring gently until just combined. Fold in one and a half cups of chocolate chips. Optionally, cover the dough and refrigerate for thirty minutes.
Bake the Cookies
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Drop rounded tablespoons of dough onto the sheets, spacing them about two inches apart. Bake for 10-12 minutes until the edges are golden and centers are slightly soft. Sprinkle with flaky sea salt immediately after removing from the oven, then let cool for five minutes on the sheet before transferring to a cooling rack.
Notes
For enhanced flavor, consider chilling the dough for up to 24 hours before baking. You can also experiment with different types of chocolate chips and add-ins like nuts or coconut.