Description
Make rich, soft, and chewy chocolate chip cookies with a deep, nutty flavor by browning the butter first.
Ingredients
Scale
- 10 tablespoon (140g) salted butter
- 1 ½ cups (215g) all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup (145g) packed light brown sugar
- ⅓ cup (65g) granulated sugar
- 1 large egg at room temperature
- 1 tablespoon (15ml) milk
- 1 teaspoon (5ml) pure vanilla extract
- 3 oz (85g) dark chocolate, coarsely chopped into chunks
- ½ cup (85g) semisweet chocolate chips
- flaky sea salt for topping (optional)
Instructions
- Brown the butter in a 1-quart stainless steel saucepan for 8-10 minutes until brown specks form and a dense golden foam appears. Immediately pour the browned butter into a large mixing bowl.
- Let the butter cool for 20-30 minutes until it is just warmer than room temperature (between 90 and 93°F).
- Combine flour, baking soda, and salt in a medium bowl and whisk them together.
- Combine the cooled brown butter with both sugars in a large bowl and mix gently with a spatula until it looks like thick wet sand. Alternatively, mix with a stand mixer paddle attachment for 20 seconds on medium speed.
- Add the egg, milk, and vanilla. Mix until the mixture is well incorporated and creamy.
- Add the flour mixture and fold it in or mix on low speed just until mostly combined. Add the chocolate chunks and chips before all the flour is incorporated, then continue mixing until the chocolate is evenly distributed.
- Cover the bowl and refrigerate the dough for 1-4 hours; 2 hours is recommended.
- Preheat your oven to 375°F. Line two large cookie sheets with parchment paper.
- Use a 1.35-oz cookie scoop to portion the dough into 14 balls (about 2 oz or 56g each) and roll them into smooth balls. Place them 3 inches apart on the prepared sheets. Press a few extra chocolate chunks on top if desired. Do not flatten the dough balls.
- Bake for 8-10 minutes until the tops are golden, the edges are browned, and the centers are soft.
- Let the cookies cool on the baking sheet for 2 minutes before carefully transferring them to a wire rack to finish cooling. Top with flaky sea salt if you want to use it, and serve.
Notes
- For best results, weigh your ingredients using a kitchen scale.
- If you want taller cookies, you can adjust the baking soda amount; check specific instructions for adjustments.
- If your kitchen is cold, avoid overmixing after adding the egg, as the butterfat can firm up and stiffen the dough.
- Prep Time: 30 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Brown Butter Chocolate Chip Cookies, Easy Cookie Recipes, Homemade Cookies, Baking Recipes, Dessert Recipes, Soft & Chewy Cookies, Sweet Treats