Description
Delight in these rich and flavorful Brown Butter Chocolate Chip Cookies, featuring browned butter for a deep, nutty aroma and a perfect balance of dark and semisweet chocolates. Chilled dough ensures the cookies bake with soft centers and caramelized edges, making each bite irresistibly chewy and decadent.
Ingredients
Scale
Butter Mixture
- 10 tablespoons (140g) salted butter
Dry Ingredients
- 1 ½ cups (215g) all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
Sugars
- â…” cup (145g) light brown sugar
- â…“ cup (65g) granulated sugar
Wet Ingredients
- 1 large egg
- 1 tablespoon (15ml) milk
- 1 teaspoon (5ml) pure vanilla extract
Chocolate
- 3 oz (85g) dark chocolate, coarsely chopped
- ½ cup (85g) semisweet chocolate chips
Optional
- Flaky sea salt (for topping)
Instructions
- Brown the Butter: Melt the salted butter over medium heat, stirring constantly. Continue cooking until the butter turns a golden brown color and releases a nutty aroma. Be careful to watch closely to prevent burning. Once browned, remove from heat and set aside to cool slightly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined to ensure even distribution in your dough.
- Combine Brown Butter and Sugars: In a separate bowl, mix the warm browned butter with the light brown sugar and granulated sugar. Stir until the texture resembles thick wet sand, ensuring the sugars are fully incorporated into the butter.
- Add Wet Ingredients: Gently mix in the large egg, milk, and pure vanilla extract into the butter and sugar mixture. Stir just until creamy to maintain a rich, emulsified texture without overmixing.
- Incorporate Flour and Chocolate: Gradually fold the flour mixture into the butter and sugar mixture until just combined. Carefully fold in the coarsely chopped dark chocolate along with the semisweet chocolate chips, taking care not to overwork the dough.
- Chill the Dough: Cover the dough and refrigerate for 1 to 2 hours. This chilling step helps meld the flavors and minimizes spreading during baking, resulting in thicker, chewier cookies.
- Preheat and Bake: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. Scoop the chilled dough onto the sheet, spacing the cookies evenly. Bake for 8 to 10 minutes until the tops are golden, edges caramelized, and centers remain soft. Remove from the oven and allow cookies to cool on the baking sheet before transferring to a wire rack. Optionally, sprinkle with flaky sea salt while warm for enhanced flavor.
Notes
- Use salted butter as it enhances the flavor and balances the sweetness, but you can adjust salt in the recipe if using unsalted butter.
- Chilling the dough is crucial for texture and flavor—do not skip this step.
- For even more complex flavor, consider chopping the dark chocolate coarsely rather than using all chips.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Flaky sea salt topping is optional but adds a pleasant contrast to the sweetness.
