Brown Butter Chocolate Chip Cookies: The Secret to Rich, Nutty Flavor
Chewy, nutty cookies with crisp edges and gooey chocolate puddles—no mixer or chill time required!
Ingredients
- 150 g unsalted butter cold
- 100 g light or dark brown sugar
- 60 g granulated sugar
- 1 large egg
- 1/2 tsp vanilla bean paste or vanilla bean paste
- 150 g all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt 3 g
- 220 g dark chocolate chopped (plus 150 g extra for tops, optional)
- Flaky sea salt for sprinkling
Instructions
- 1. Preheat oven to 350°F. Line two sheet pans with parchment paper.
- 2. Place butter in a medium saucepan over medium heat. Cook, swirling and whisking, until melted, foaming, and golden brown with a nutty aroma, about 3-4 minutes.
- 3. Weigh out 110 g of the brown butter into a medium bowl. Let cool for 15-20 minutes.
- 4. Add brown sugar and granulated sugar to the cooled brown butter. Mix to combine.
- 5. Add egg and whisk well for 1-2 minutes until lightened and thickened.
- 6. Mix in vanilla.
- 7. Add flour, baking powder, baking soda, and salt. Stir with a spatula until just combined, with some flour streaks remaining.
- 8. Fold in chopped chocolate.
- 9. Scoop dough into 6 balls (about 55 g each) onto prepared sheet. Flatten slightly, press extra chocolate pieces on top, and roll into balls if desired. Keep remaining dough covered.
- 10. Bake for 11-13 minutes until edges are set. Remove from oven and bang pan briefly on the counter to help deflate cookies. Use a round cutter to shape if desired.
- 11. Sprinkle with flaky sea salt. Cool on pan for 10 minutes, then transfer to a wire rack.
- 12. Repeat with remaining dough. Store in an airtight container at room temperature for up to 3 days.
Notes
You begin with 150 g butter to account for water loss during browning; use exactly 110 g browned butter in the dough.
For bakery-style cookies, press extra chocolate on top before baking.
Dough balls can be frozen and baked straight from the freezer with a slightly longer bake time.