Description
Deliciously rich and nutty Brown Butter Chocolate Chip Cookies featuring a golden brown butter base, a perfect blend of light and dark chocolate, and a chewy center with caramelized edges. These cookies are chilled before baking to enhance flavor and texture, resulting in an irresistible treat.
Ingredients
Scale
Butter and Sugars
- 10 tablespoons (140g) salted butter
- ⅔ cup (145g) light brown sugar
- ⅓ cup (65g) granulated sugar
Dry Ingredients
- 1 ½ cups (215g) all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 large egg
- 1 tablespoon (15ml) milk
- 1 teaspoon (5ml) pure vanilla extract
Chocolate
- 3 oz (85g) dark chocolate, coarsely chopped
- ½ cup (85g) semisweet chocolate chips
Optional Topping
- Flaky sea salt (optional, for topping)
Instructions
- Brown the Butter: Melt the salted butter over medium heat while stirring constantly. Continue cooking until it turns golden brown and emits a nutty aroma. Watch carefully to prevent burning. Remove from heat promptly once browned.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
- Combine Butter and Sugars: In a separate bowl, stir the warm browned butter with the light brown sugar and granulated sugar until the mixture has the texture of thick wet sand.
- Add Wet Ingredients: Gently incorporate the large egg, milk, and vanilla extract into the butter and sugar mixture. Mix just until creamy, being careful not to overbeat to maintain the emulsion of butterfat.
- Fold in Dry Ingredients and Chocolate: Gradually fold in the flour mixture until just combined. Then gently fold in the coarsely chopped dark chocolate and semisweet chocolate chips, taking care not to overwork the dough.
- Chill the Dough: Cover the dough and refrigerate for 1 to 2 hours. This step helps meld flavors and prevents excessive spreading during baking.
- Bake the Cookies: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. Scoop the chilled dough onto the sheet, spacing the cookies evenly. Bake for 8 to 10 minutes until tops are golden and edges caramelized but centers remain soft. Let cool on the baking sheet before transferring. Optionally, sprinkle flaky sea salt on top before serving.
Notes
- Be sure to watch the butter closely during browning to avoid burning, which will impart a bitter taste.
- Refrigerating the dough helps control spreading and improves texture.
- Using a combination of dark chocolate chunks and semisweet chips provides depth of flavor.
- Flaky sea salt on top adds a nice contrast to the sweetness.
- Do not overmix the dough once adding flour to maintain tender cookies.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
