Brown Butter Chocolate Chip Cookies
These are the best brown butter chocolate chip cookies! They have chewy, gooey centers, crispy edges and they are packed full of melty dark chocolate chunks.*This recipe has been recently updated to be even better! :)
Ingredients
- 3/4 cup + 2 tbsp (196 g) salted butter, European-style is best :)
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (165 g) brown sugar
- 1/4 cup (50 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tbsp (15 ml) vanilla
- 7 oz (198 g) dark chocolate bars, chopped , I like to chop half in very large chunks, and half in small chunks.
- flaky sea salt and extra chopped chocolate for topping the cookies with
Instructions
- Add the butter to a medium sauce pan and heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is foamy, giving off a nutty scent and has browned. The whole process should take about 10 minutes. Remove the butter from the heat and transfer it to a large bowl. Make sure to scrape the bottom of the pan to get all the brown bits.3/4 cup + 2 tbsp (196 g) salted butter
- Chill the brown butter. To do this quickly, fill a larger bowl with ice and place the bowl with the brown butter on top of the ice filled bowl. Stir the brown butter as it cools. You'll want it to be about the same consistency as very softened regular butter.You can also just refrigerate the brown butter until it is a similar consistency. The ice method is just a lot quicker.
- Preheat the oven to 350 ℉ (175 ℃). Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Then set aside the flour mixture.1 3/4 cups (219 g) all-purpose flour, spooned and leveled , 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
- Whip the brown butter with an electric mixer on medium high speed until it is light and fluffy.
- To the bowl with the brown butter, add in the brown sugar and granulated white sugar. Cream together with an electric mixer until pale in color and slightly fluffy. (It will not be the same consistency as regular creamed butter and sugar.)3/4 cup (165 g) brown sugar, 1/4 cup (50 g) granulated white sugar
- Add in the egg, egg yolk, and vanilla. Mix together on medium speed for two minutes, or until the mixture is pale in color and fluffy.1 egg, at room temperature, 1 tbsp (15 ml) vanilla
- Add in the dry ingredients and mix on low speed just until combined, or fold in with a rubber spatula.
- Add in the chocolate chunks and fold into the dough with a rubber spatula.7 oz (198 g) dark chocolate bars, chopped
- Scoop the dough with a large, 2 tablespoon capacity cookie scoop, into 16 scoops.(I overfill my scoop to give me extra large cookies.) Chill the scooped cookie dough balls for 15 minutes, just to help firm up the dough a bit.
- Arrange the balls of dough 2 inches apart on a parchment paper lined baking sheet; bake 6 cookies at a time. Bake for 10-11 minutes until a light golden brown. When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape and thick center! (They will have spread a bit while baking.)Let the cookies cool on the cookie sheet for five minutes then transfer them to a wire rack to completely cool. While they're cooling, add extra chocolate chunks on top of each cookie, and sprinkle on a little flaky sea salt.flaky sea salt and extra chopped chocolate for topping the cookies with
Notes
This recipe has been updated to be even better than it was before. If you are looking for the old recipe, it can be found below.
- 3/4 cup + 2 tbsp (196 g) unsalted butter
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cornstarch
- 1/2 tsp salt
- 3/4 cup (165 g) brown sugar
- 1/4 cup (50 g) granulated white sugar
- 3 egg yolks, at room temperature
- 1 tbsp (15 ml) vanilla
- 1 tbsp (15 ml) heavy cream
- 6 oz (170 g) dark chocolate bars, chopped
- Add the butter to a medium sauce pan and heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is foamy, giving off a nutty scent and has browned. The whole process should take about 5-8 minutes. Remove the butter from the heat and transfer it to a bowl to cool to room temperature. Make sure to scrape the bottom of the pan to get all the brown bits. The brown butter should be cooled but still liquid. 3/4 cup + 2 tbsp (196 g) unsalted butter
- Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda, cornstarch and salt together. Then set aside the flour mixture. 1 3/4 cups (219 g) all-purpose flour, spooned and leveled ,1/2 tsp baking powder,1/2 tsp baking soda,1 tsp cornstarch,1/2 tsp salt
- Pour the cooled brown butter into a large bowl. Add in the brown sugar and granulated white sugar and whisk together. It will be liquidy at first but will firm up as you're mixing. (You can also use a stand mixer if you prefer, I just personally think a whisk is easier!) 3/4 cup (165 g) brown sugar,1/4 cup (50 g) granulated white sugar
- Add in the egg yolks, vanilla and heavy cream and whisk together until pale in color and smooth. (Scrape the sides of the bowl as necessary.) 3 egg yolks, at room temperature,1 tbsp (15 ml) vanilla,1 tbsp (15 ml) heavy cream
- Add the dry ingredients to the wet ingredients and fold in with a rubber spatula just until combined.
- Add in the chocolate chunks and fold into the dough with a rubber spatula. 6 oz (170 g) dark chocolate bars, chopped
- Scoop the dough with a large, 2 tablespoon capacity cookie scoop. (I kind of overfill my scoop to give me extra large cookies.)
- Arrange the balls of dough 2 inches apart on a parchment paper lined baking sheet; bake 6 cookies at a time. Top with a few extra chocolate chunks and bake for 10 minutes until a light golden brown. When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape! Let the cookies cool on the cookie sheet for five minutes then transfer them to a wire rack to completely cool. While they're cooling, sprinkle a little flaky sea salt on top of each cookie.
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