Brown Butter Chocolate Chip Cookies
These Brown Butter Chocolate Chip Cookies are soft and chewy and stay that way for days. Browned butter here makes all the difference, as it has a toffee like flavor.
Servings: 36
Ingredients
- 14 TB unsalted butter
- 1 ¾ cup all-purpose flour, (8 3/4 oz.)
- 1 tsp table salt
- ½ tsp baking soda
- ½ cup granulated sugar, (3 1/2 oz.)
- ¾ cup dark brown sugar, tightly packed, (5 1/4 oz.)*
- 2 tsp vanilla extract
- 1 large egg, room temp.
- 1 large egg yolk, room temp.
- 1 ¼ cups semi-sweet chocolate chips
Instructions
- Heat butter in a large heavy pan on medium-high heat until melted, while stirring. Constantly stir until butter is dark golden brown and has nutty aroma, about 4 minutes total. Once it turns caramel-colored, remove from heat immediately.
- In a separate bowl, whisk flour, salt, and baking soda together; set aside.
- In bowl of stand mixer fitted with paddle attachment, add both sugars, vanilla, and melted butter. Blend on medium-high until fully incorporated, 1 minute.
- Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 1-2 min. Mixture should end up thick, smooth, and shiny.
- Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips. Chill dough at least 30-60 minutes.
- Meanwhile, preheat oven to 350F, with rack on lower middle position. Line 2 large baking sheets with parchment paper or silicone baking mats.
- Scoop the dough into balls of about 1.5 tablespoon each. Place on lined baking sheet, 2 inches apart. Slightly flatten dough balls into a disc shape.
- Bake about 9-10 minutes or until edges and bottoms are browned and cookies have spread nicely. The cookies will be very soft, but will set as they cool.
Notes
- Do not use nonstick pan to brown the butter, as you won’t be able to tell when it’s appropriately colored.
- Butter turns caramel colored quickly, so keep stirring and watching closely to prevent butter from burning. Once you smell the toffee-like aroma and it’s caramel colored, remove from heat immediately.
- If weather is cool outside, I like to set the hot browned butter outside to cool off faster.
- Use a rubber spatula to scrape all browned butter into the batter; a lot can be left behind if you’re just pouring it in.
- Check that your brown sugar is fresh and still contains its original moisture. Brown sugar that has become dry will result in dry cookies. Dark brown in lieu of light brown creates a much fuller, deeper toffee/butterscotch flavor.
- You’ll get the best results when weighing ingredients. If you cannot weigh the dry ingredients, use the scoop/scrape method described in this sugar cookie recipe to measure flour.
- Always bake 1 pan at a time. Actual bake time will vary, depending on how cold your dough is and individual oven differences.
- Very cold dough may feel a bit crumbly if you don’t use it the same day; you can let it come to room temperature so it is easier to work with.
- Dough can be wrapped airtight and frozen for up to 2 months. Baked cookies can be wrapped and stored at moderate room temp for a week, or frozen 1-2 months.
Nutrition (per serving)
Calories: 141kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 85mg | Potassium: 63mg | Fiber: 1g | Sugar: 10g | Vitamin A: 155IU | Calcium: 13mg | Iron: 1mg