Brown Butter Chocolate Chip Cookies
★★★☆☆
Ingredients
- 1 cup (227g) salted butter, browned and cooled
- 1½ cups (330g) brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 tablespoon vanilla
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups (420g) all-purpose flour
- 1 cup (186g) chopped chocolate
- 1 cup (186g) chocolate chips
- Flaked sea salt for sprinkling
Instructions
- 1. Brown the butter by melting 1 cup butter in a medium saucepan over medium heat. Continue cooking past boiling point, stirring constantly, until butter turns golden brown and smells nutty. Pour into bowl and cool completely (can freeze for 10 minutes to speed cooling).
- 2. Preheat oven to 350°F. Line two baking sheets with parchment paper.
- 3. In stand mixer with paddle attachment, beat browned butter and both sugars on medium-high speed until light and fluffy, 3-4 minutes.
- 4. Add eggs one at a time, mixing on low speed for about 30 seconds each. Beat in vanilla.
- 5. In separate bowl, whisk together flour, baking powder, baking soda, and salt. Add flour mixture to butter mixture and mix on low speed, being careful not to overmix. Stop when flour remnants are still visible around bowl.
- 6. Fold in chocolate chunks and chips.
- 7. Scoop dough into large balls using ¼ cup cookie scoop. Place 6 cookie balls on each baking sheet and sprinkle with salt flakes.
- 8. Bake 11-13 minutes until edges are golden brown. Sprinkle with extra salt flakes while warm.
Author recommends using a mix of chopped chocolate and chocolate chips, as well as combining milk chocolate and semi-sweet. Grams measurements are more precise, especially for flour. If using cups, lightly spoon flour into measuring cup for light and fluffy texture. Use a spatula to circle around cookies after baking to create perfect round shapes if needed. Can substitute gluten-free flour for all-purpose flour.
Wine Pairing: Dessert Wine