Description
Crunchy on the outside yet soft and chewy on the inside, these brown butter chocolate cookies might just become your new favorite cookie. They're infused with a deliciously nutty brown butter flavor, studded with semisweet chocolate chips, and topped with a generous sprinkle of sea salt.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter
- 1/3 cup (67g) granulated sugar
- 1/2 cup (107g) light brown sugar, packed
- 1 whole egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups (180g) all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup (128g) semisweet chocolate chips + more for top of cookies if desired
- Optional: Sea salt, for sprinkling
Instructions
- Cut the butter into small pieces, then place the butter in a medium saucepan to melt over medium heat. Stir constantly as the butter melts and starts to get foamy. After several minutes, the butter will turn golden brown and start to smell nutty. Once the butter is a nice golden brown color, take it off the heat and transfer it to a heatproof bowl to stop the cooking process. Let the brown butter cool for at least 10 minutes before continuing the recipe.
- In a stand mixer fitted with a paddle attachment (or a large bowl with a handheld mixer), beat together the brown butter, granulated sugar, and light brown sugar for a few minutes until the mixture is homogenous. Add in the egg, egg yolk, and vanilla extract, scraping the bowl periodically.
- In a separate large bowl, whisk together the all-purpose flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined, scraping the bowl as needed. Finally, add in the chocolate chips and mix until just combined, being careful not to overmix.
- Tightly wrap the cookie dough in plastic wrap, then refrigerate for at least 30 minutes before baking. This helps enhance the brown butter flavor and affects the overall texture of the cookies.
- Preheat the oven to 350°F (177°C). Line a large sheet tray with parchment paper or a silicone baking mat.
- Remove the chilled dough from the fridge and portion out the cookies by measuring 2 tablespoons of the dough or using a large cookie scoop. Place the dough balls on the prepared sheet tray, keeping them at least 2 inches apart. If desired, place a few additional chocolate chips on the top of each cookie dough ball.
- Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are just starting to set. The middle may appear underdone and soft, but don't worry! The cookies will firm up considerably once out of the oven, so it's important not to overbake them.
- Remove the cookies from the oven, then let them cool on the baking sheet for 5 minutes. Then, sprinkle each cookie with sea salt if desired. For best results, let the cookies cool on the baking sheet for 15-20 minutes before eating to let the cookies harden a bit and get deliciously crinkly on top.
- Stored in an airtight container, these cookies will usually last for about a week at room temperature. You can also freeze the baked cookies for up to 2 months and let them thaw to room temperature before serving.
Notes
- Make Ahead Instructions: If you'd like to prepare the dough ahead of time, you can refrigerate it for 2-3 days or freeze it for up to 2 months.
- Chocolate Chips: Feel free to swap the semisweet chocolate chips for milk or dark chocolate chips. You can also use chopped chocolate or chocolate chunks instead.
- Storage: Stored in an airtight container, these cookies will usually last for about a week at room temperature. You can also freeze the baked cookies for up to 2 months and let them thaw to room temperature before serving.
- Prep Time: 30 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
