Description
Delight in the rich, nutty flavor of Brown Butter Chocolate Chip Cookies, featuring a perfect balance of browned butter aroma and gooey semisweet chocolate chunks. Crispy at the edges and soft in the center, these cookies are a timeless classic enhanced with a sprinkle of flaky sea salt for an irresistible twist.
Ingredients
Brown Butter Base
- 1 cup unsalted butter (cut into Tablespoon-sized pieces)
- 1 cup light or dark brown sugar
- ⅔ cup white sugar
Wet Ingredients
- 2 large eggs (room temperature)
- 1 ½ teaspoons vanilla extract
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
Add-ins
- 10 oz semisweet chocolate (chopped or chips)
- Flaky sea salt for sprinkling (optional but recommended)
Instructions
- Brown the Butter: Place the butter pieces in a medium-sized, preferably light-colored saucepan over low to medium-low heat. Melt completely, then increase heat just above medium. Constantly swirl and scrape the pan's sides with a wooden spoon or heatproof spatula to prevent burning. Listen for popping to slow down and watch for brown bits forming on the bottom, releasing a nutty aroma. Once browned, promptly remove from heat and pour into a large heatproof bowl. Let it cool to room temperature until no longer warm.
- Mix Sugars and Wet Ingredients: To the cooled browned butter, add brown and white sugars. Stir until well combined. Incorporate the eggs and vanilla extract, mixing until the dough is smooth and uniform.
- Combine Dry Ingredients: In a separate medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt to ensure even distribution.
- Form the Cookie Dough: Gradually add the dry ingredient mixture to the wet mixture, stirring continuously until fully combined. Fold in the semisweet chocolate thoroughly so the chocolate is well distributed throughout the batter.
- Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow the dough to firm up and flavors to meld.
- Prepare for Baking: About 15 minutes before baking, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Portion and Shape Cookies: Using roughly 2 tablespoon-sized portions, scoop chilled dough and gently roll between your palms to form round balls. Place them on the prepared cookie sheet, spacing each dough ball at least 2 inches apart to allow spreading.
- Bake: Bake in the preheated oven for 10-12 minutes. The cookies should look soft and slightly underbaked in the centers and have golden edges when done.
- Cool and Finish: Remove the cookies from the oven and let them cool for about a minute. Lightly sprinkle with flaky sea salt while still warm. Allow cookies to cool completely on the baking sheet before transferring to a wire rack or serving.
Notes
- Using a light-colored pan to brown the butter helps you easily see the butter browning and prevents burning.
- Room temperature eggs ensure better incorporation into the dough for a smoother texture.
- Chilling the dough is essential as it firms the dough for better handling and enhances flavor development.
- Flaky sea salt enhances the sweet and nutty flavor but is optional.
- Cookies may appear slightly underbaked in the center to retain softness after cooling.
- For a richer chocolate taste, use dark or bittersweet chocolate if preferred.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
