Brown Butter Chocolate Chip Cookies
★★★☆☆
Ingredients
- 1 cup (227g) salted butter, browned and cooled1 cup (227g) salted butter, browned and cooled
- 1½ cups (330g) brown sugar1½ cups (330g) brown sugar
- ½ cup (100g) granulated sugar½ cup (100g) granulated sugar
- 2 large eggs2 large eggs
- 1 tablespoon vanilla15 ml vanilla
- ½ teaspoon baking powder2 ml baking powder
- 1 teaspoon baking soda5 ml baking soda
- 1 teaspoon salt5 ml salt
- 3 cups (420g) all-purpose flour3 cups (420g) all-purpose flour
- 1 cup (186g) chopped chocolate1 cup (186g) chopped chocolate
- 1 cup (186g) chocolate chips1 cup (186g) chocolate chips
- Flaked sea salt for sprinklingFlaked 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 — Moscato d'Asti — the wine's light sweetness and effervescence complements the rich brown butter and chocolate flavors without overwhelming the cookie's delicate toffee notes