Brown Butter Chocolate Chip Cookies
These Brown Butter Chocolate Chip Cookies have taken over everyone's baking rotation for a reason, and once you try this recipe, you'll understand exactly why. Browning the butter takes just a few extra minutes on the stovetop, but it turns an ordinary chocolate chip cookie into something with a deep, nutty, almost caramel-like flavor. Add in two kinds of chocolate, a sprinkle of flaky sea salt, and a no-chill dough, and you've got a bakery-style cookie you can have in the oven in under 30 minutes.
Servings: 16 servings
Ingredients
- 1 cup unsalted butter, browned
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla bean paste or extract
- 2 and ⅓ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 3.5 ounce bar Lindt dark chocolate, chopped
- flaky sea salt, optional but highly recommended
- ½ cup toasted walnuts, optional
Instructions
- In a light colored small sauce pan or skillet over medium heat, add 1 cup (2 sticks) unsalted butter and melt. Stir the butter while it bubbles and begins to brown (about 7-8 minutes). Remove from heat and let cool until just barely warm (we do not want to cook the eggs).
- While butter is cooling preheat the oven to 350℉ and line a cookie sheet with parchment paper.
- When butter has cooled add both sugars and mix with a hand or stand mixer to combine.
- While mixing add the eggs and vanilla bean paste.
- In a separate bowl add the flour, baking soda and salt and mix together. Add this slowly to the butter mixture to combine.
- With a spatula stir in the chocolate chips and chopped chocolate (and walnuts if using). Bake right away, no chill time required.
- Use a #20 (3 tablespoons) cookie scoop to make big bakery style cookies. Space out 5 to a sheet. I like to press a few extra pieces of chocolate on the top to make sure you get those melty pools of chocolate visible.
- Bake in the preheated oven for 11 minutes. Cookies will look under done. Let cool on baking sheet for 5 minutes before moving to a cooling rack. See expert tips for more information on achieving the best bakery-style cookie!