Brown Butter Chocolate Chip Cookies
Browned butter adds a toasted flavor to cookies with soft centers and chocolate chips.
Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- 14 tablespoons unsalted butter divided
- ¾ cup dark brown sugar packed
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 large egg
- 1 large egg yolk
- 1 ¼ cups chocolate chips
Instructions
- Preheat to 375°F (190°C) and cover two baking sheets with parchment.
- Heat 10 tablespoons of the butter in a saucepan, stirring and watching the milk solids. Once they turn brown and smell toasted, pour into a mixing bowl immediately.
- Stir the remaining 4 tablespoons of butter into the browned butter. Mix in both sugars, vanilla and salt.
- Whisk in the egg and extra yolk. Rest for 3 minutes and whisk for 30 seconds; repeat that rest-and-whisk sequence twice.
- Fold in the flour and baking soda, followed by the chocolate chips. Stop mixing as soon as no dry flour remains.
- Portion onto the sheets with room for spreading. Bake for 10–14 minutes, until the edges color while the centers remain soft.
- Let the cookies firm up on the sheet before transferring to a rack.
Notes
Recipe source: Barbara Bakes. Preparation text has been rewritten for this guide.