Dessertscoleycooks5.0
Brown Butter Chocolate Chip Cookies
These Brown butter chocolate chip cookies are game-changers. Period. When butter melts and cooks until its milk solids turn golden brown at the bottom of the pan, it creates incredible depth of flavor. Once you try these, you'll never be the same!
👥 36 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- measuring cup
- mixing bowl
- spatula
- baking sheet
- oven
📝 Preparation Steps
1
Brown the Butter
2
First, start by melting the butter in a pan over medium heat, swirling it around until it starts to bubble and froth.
3
Keep an eye on it for a few minutes, until it starts smelling nutty, and the milk solids on the bottom begin to brown.
4
Remove from the heat immediately to prevent the butter from burning (this can happen FAST!) and pour into a bowl or measuring cup.
5
Allow the browned butter to harden to room temperature, which will take a varying amount of time depending on how warm it is in your house. You can expedite this process by putting it in the refrigerator. You want the butter to be at room temperature, solid, but still soft.
6
Make the Cookie Dough
7
Place the butter and both sugars in a mixing bowl and beat for about ⏱️ 3 minutes, until the mixture is fluffy and smooth.
8
Add the vanilla extract, the egg and the egg yolk. Beat for another minute.
(2 sticks) unsalted butter1 cupvanilla extract2 teaspoonslarge egg1large egg yolk1
9
Add the flour, salt and baking soda. Turn the mixer on low and beat until the flour is just incorporated, but not a second longer.
(2 sticks) unsalted butter1 cupsalt1 teaspoonflaky sea salt (like Maldon, to sprinkle on top)baking soda1 teaspoon
10
Use a spatula to fold in the chocolate chips and nuts to avoid over mixing.
11
Refrigerate the dough for at least ⏱️ 30 minutes before baking. Dough can be refrigerated for up to 3 days.
12
Bake the Cookies
13
When you’re ready to bake, line two baking sheets with parchment paper or a silpat and preheat the oven to 350 degrees.
14
Scoop 2-tablespoon sized balls on to the baking sheets, leaving about 2 inches in between so the cookies can spread out as they bake.
15
Bake the cookies for 12 to ⏱️ 15 minutes (longer if the dough is cold), until they’re golden brown around the edges. Remove them from the oven, and allow them to rest on the baking sheet for at least ⏱️ 5 minutes before moving them.
16
As soon as the cookies come out of the oven, sprinkle with sea salt, to taste — as much or as little as you like (I like a heavy sprinkle).
(2 sticks) unsalted butter1 cupsalt1 teaspoonflaky sea salt (like Maldon, to sprinkle on top)
Nutrition Facts
calories
129 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
0.4 g
sugar Content
8 g
sodium Content
99 mg
protein Content
2 g
trans Fat Content
0.2 g
cholesterol Content
24 mg
carbohydrate Content
14 g
saturated Fat Content
4 g
unsaturated Fat Content
4 g
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