Name: Brown-Butter Chocolate Chip Cookies
Total time: 90 min
Ingredients: 1 cup (2 sticks) unsalted butter; 2 1/2 cups (about 10 5/8 ounces) all-purpose flour; 1 teaspoon baking powder; 3/4 teaspoon kosher salt; 1/2 teaspoon baking soda; 1 cup packed dark brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoon vanilla extract; 3/4 cup bittersweet chocolate chips, morsels, or discs (about 60% cacao); 1 (3 1/2-ounce) bittersweet chocolate bar (about 70% cacao), chopped; 1/2 teaspoon flaky sea salt, such as Maldon

Brown-Butter Chocolate Chip Cookies

5.0

(5)

5 Reviews

In the realm of cookies, it doesn't get much better than a chocolate chip cookie with brown butter. The butterscotch-tinged dough is a perfect complement to the dark chocolate.

By Jasmine Smith

Updated on May 28, 2023

Active Time:

20 mins

Total Time:

1 hrs 30 mins

Yield:

20 cookies

Most traditional chocolate chip cookie recipes start by creaming softened butter with sugar. Here, the butter is melted in a skillet until golden brown and nutty first. This simple step does require a bit of extra time (mainly for chilling the butter), but the result is an intensely toasty butterscotch note that makes these thin, chewy cookies irresistible. Using two kinds of bittersweet chocolate (chips and a chopped bar) adds luscious layers to the cookies. A final sprinkle of flaky salt enhances their flavor even more.

Ingredients

1 cup (2 sticks) unsalted butter
2 1/2 cups (about 10 5/8 ounces) all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoon vanilla extract
3/4 cup bittersweet chocolate chips, morsels, or discs (about 60% cacao)
1 (3 1/2-ounce) bittersweet chocolate bar (about 70% cacao), chopped
1/2 teaspoon flaky sea salt, such as Maldon

Directions

Melt butter in a small saucepan over medium-low. Cook, stirring occasionally, until butter starts to foam and turn brown, about 10 minutes. Immediately pour into a heatproof glass bowl; cover and chill until solidified, about 1 hour. (For quicker cooling, place in a freezer-proof bowl and freeze about 30 minutes.)
Meanwhile, preheat oven to 350°F. Line 3 large baking sheets with parchment paper and set aside. Sift together flour, baking powder, kosher salt, and baking soda in a medium bowl and set aside.
Beat chilled browned butter, brown sugar, and granulated sugar with an electric mixer (if working with a stand mixer, use the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add eggs and vanilla; beat on medium speed until well combined, about 1 minute. With mixer running on low speed, gradually add flour mixture, beating just until combined, about 1 minute. Fold in chocolate. Using a 3-tablespoon cookie scoop, scoop dough, 2 inches apart, onto prepared baking sheets (do not flatten). Sprinkle with flaky sea salt.
Place 2 of the baking sheets on separate racks in preheated oven and bake until edges of cookies are lightly golden and set, 12 to 14 minutes, rotating pans (top to bottom) halfway through bake time. Let cookies cool on pans 10 minutes; transfer to wire racks. Bake remaining baking sheet of cookies until edges are lightly golden and set, 12 to 14 minutes, repeating cooling process. Serve cookies warm or let cool completely, about 15 minutes.