epicurious4.9
Brown Butter Chocolate Chip Cookies
Brown butter lends a toffee-like flavor that makes this easy brown butter chocolate chip cookies recipe far more enticing than your everyday version.
👥 20 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 15 min👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●bowl
- ●spatula
- ●whisk
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Melt 1 cup (2 sticks) unsalted butter in a medium saucepan over medium heat. Cook, stirring often with a heatproof rubber spatula to prevent burning, until butter turns a light amber color, smells nutty, and foam has started to settle, 5–⏱️ 7 minutes. Immediately pour butter into a large heatproof bowl and scrape in any browned bits stuck to bottom of pan.
2
Add 1¼ cups (250 g; packed) light brown sugar, ⅓ cup (67 g) granulated sugar, and 1 Tbsp. vanilla extract to butter and whisk until combined and sugar starts to dissolve. Add 2 large eggs, room temperature, and 1 large egg yolk, room temperature, one at a time, whisking after each addition until incorporated before adding more. Add 2¾ cups (344 g) all-purpose flour, 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1 tsp. baking powder, and 1 tsp. baking soda and stir with rubber spatula until a soft dough forms and there are no pockets of unincorporated flour. Add 2 cups semisweet chocolate chips (about 12 oz.) and mix just until distributed throughout. Cover bowl with plastic wrap and chill dough at least ⏱️ 3 hours and up to ⏱️ 12 hours. (Alternatively, if you want to speed up the process, transfer dough to a large resealable plastic bag and flatten dough to all 4 corners. Close bag and place in a large bowl of ice water; make sure bag is submerged. Let sit ⏱️ 20 minutes.)
(2 sticks) unsalted butter1 cup¼ cups (250 g; packed) light brown sugar1. vanilla extract1 Tbsplarge eggs, room temperature2large egg yolk, room temperature1¾ cups (344 g) all-purpose flour2. Diamond Crystal or 1 tsp. Morton kosher salt2 tsp. baking powder1 tsp. baking soda1 tspsemisweet chocolate chips (about 12 oz.)2 cups
3
Place racks in upper and lower thirds of oven; preheat to 350°. Line 3 baking sheets (or what you have) with parchment paper or nonstick baking mats. Using a #16 cookie scoop or ¼-cup measure, portion out dough and roll into smooth balls. (Or, if using the ice water technique, cut dough into 66 g portions and roll into smooth balls.) Place balls on prepared baking sheets, spacing about 2" apart (6–7 per baking sheet).
4
Bake 2 baking sheets of cookies, rotating baking sheets top to bottom and front to back halfway through, until tops are cracked and lightly browned, 14–⏱️ 16 minutes. Gently bang baking sheets on counter a few times to deflate cookies slightly, then let cool on baking sheets. Repeat with remaining baking sheet of cookies, baking them on either rack.
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