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Brown Butter Chocolate Chip Cookies
Prepare for this chocolate-chip brown-butter cookie recipe to ruin you for all others. A combination of toffee candy and bittersweet chocolate set them apart.
👥 20 Servings🔥 Cook: 25 min👤 Kate Davis📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
- ●mixing bowl
- ●spatula
- ●wooden spoon
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Cook 1 cup (2 sticks; 227 g) unsalted butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–⏱️ 8 minutes. Scrape into a large bowl and let cool slightly, until cool enough to touch (like the temperature of a warm bath), about ⏱️ 10 minutes.
2
Meanwhile, whisk 2 cups (250 g) all-purpose flour, 1 tsp. baking soda, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl.
(2 sticks; 227 g) unsalted butter1 cup(250 g) all-purpose flour2 cups. baking soda1 tsp(packed; 215 g) dark brown sugar1 cup
3
Add 1 cup (packed; 215 g) dark brown sugar and ⅓ cup (73 g) granulated sugar to the browned butter. Using an electric mixer (either a stand mixer or hand mixer) on medium speed, beat until incorporated, about ⏱️ 1 minute. Add 2 large eggs, room temperature and 2 tsp. vanilla extract, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about ⏱️ 1 minute. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in 2 1.4-oz. (80 g total) chocolate toffee bars (preferably Skor), chopped into ¼" pieces and 1½ cups (216 g) chocolate wafers (disks, pistoles, fèves; preferably 72% cacao) with a wooden spoon or rubber spatula. Let dough sit in the mixing bowl at room temperature at least ⏱️ 30 minutes to allow flour to hydrate. Dough will look very loose at first, but will thicken as it sits.
(2 sticks; 227 g) unsalted butter1 cup(250 g) all-purpose flour2 cups(packed; 215 g) dark brown sugar1 cuplarge eggs, room temperature2. vanilla extract2 tsp½ cups (216 g) chocolate wafers (disks, pistoles, fèves; preferably 72% cacao)1
4
Place a rack in middle of oven; preheat to 375°, and line a baking sheet with parchment paper. Using a 1-oz. ice cream scoop, portion out balls of dough and place on prepared baking sheet, spacing about 3" apart (you can also form dough into ping pong–size balls with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with flaky sea salt.
(2 sticks; 227 g) unsalted butter1 cup(250 g) all-purpose flour2 cups(packed; 215 g) dark brown sugar1 cupFlaky sea salt
5
Bake cookies until edges are golden brown and firm but centers are still soft, 9–⏱️ 11 minutes. Let cool on baking sheets ⏱️ 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough, using a cool baking sheet lined with fresh parchment paper. Do ahead: Cookie dough can be made 3 days ahead; cover and chill in the refrigerator—or freeze for up to 3 months. Let dough come to room temperature before baking. Editor’s note: This recipe was first printed in our 2017 special issue ‘The Food We Crave’ as ‘Brown Butter and Toffee Chocolate Chip Cookies.’ Head this way for more of our favorite cookie recipes →
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