Brown Butter Chocolate Chip Cookies

Name: Brown Butter Chocolate Chip Cookies
Prep time: 20 min
Cook time: 11 min
Total time: 1 h 31 min
Yield: 18 cookies
Cuisine: American
Ingredients: 170 gram unsalted butter browned and cooled; 200 gram packed brown sugar; 50 gram granulated sugar; 1 piece large egg; 1 piece egg yolk; 2 teaspoon vanilla extract; 240 gram all-purpose flour; 1 teaspoon baking soda; 1 teaspoon fine sea salt; 300 gram chocolate chips semi-sweet or dark

by Leanna's Tiny Bakery 5.0

Plan ahead — needs about 1 hr extra

Hands-on time is short; just leave room for the 1 hr of hands-off time to do the work.

31 minActive1 hrHands-off

20 min
Prep: 1.5 hrs
Ready in: 18
Servings: Easy
Level

Brown the butter

Melt butter in a light-coloured saucepan over medium heat, swirling constantly. It will foam, then subside, then smell nutty. Pull it off when the milk solids turn golden brown — about 3 minutes after it melts. Pour into a large bowl and let it cool for 15 minutes.
Beat in the sugars

Whisk both sugars into the cooled brown butter until combined. Add the egg and egg yolk and whisk vigorously for 90 seconds — the mixture should look pale and slightly thick.
Fold in the dry ingredients

Add vanilla, then fold in flour, baking soda, and salt just until no dry streaks remain. Fold in the chocolate chips. Cover and refrigerate for at least 1 hour, or overnight.
Scoop and bake

Preheat oven to 375°F. Scoop 2-tablespoon balls onto a lined baking sheet, spacing them 3 inches apart. Bake 10–12 minutes until the edges are set and golden but the centers still look slightly underdone. They firm up as they cool.

Ingredients

Batch

Units

Steps

Tips

Use a light-coloured pan to brown butter — you need to see the milk solids change colour.
Overnight rest = better cookies. The dough deepens in flavour and bakes more evenly.
Pull them out when the centres look underdone. They will set as they cool on the pan.