Brown Butter Chocolate Chip Cookies
Brown Butter Chocolate Chip Cookies feature nutty browned butter, rich brown sugar, and semi-sweet chocolate chunks for cookies with crisp edges, soft chewy centers, and a balanced sweet-salty finish.
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Servings: 22 cookies
Ingredients
- 12 tablespoons unsalted butter cut into pieces
- 1 cup dark brown sugar packed (light brown sugar may be substituted)
- ½ cup granulated sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 2 tablespoons whole milk
- 1 tablespoon pure vanilla extract
- 2⅔ cups all-purpose flour spooned and leveled
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 4-ounce bars semi-sweet chocolate chopped and divided
- Flaky sea salt for finishing
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Brown the butter in a saucepan over medium heat, stirring frequently, until melted, lightly foaming, and golden brown with a nutty aroma. Remove from heat and allow to cool for 10–15 minutes until warm but not hot.
- Transfer the browned butter to a large mixing bowl. Using a hand mixer, beat in the brown sugar and granulated sugar until well combined.
- Add the egg, egg yolk, milk, and vanilla extract. Beat until the mixture is smooth and cohesive.
- Sift the flour, salt, baking soda, and baking powder into the wet ingredients. Fold gently until just combined, taking care not to overmix.
- Fold in approximately ¾ cup of the chopped chocolate, reserving the remaining chocolate for topping the cookies. If the dough appears dry, add a small splash of milk and mix gently until the desired consistency is achieved.
- Portion the dough into balls. Press the tops of each dough ball into the reserved chocolate, gently securing the pieces. Place approximately six cookies per prepared baking sheet.
- Bake for 10–11 minutes, or until the edges are lightly golden and the centers appear slightly underbaked. If desired, immediately swirl a round object around the cookies to shape them evenly.
- Allow the cookies to rest on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool. Finish with flaky sea salt, if desired.
Notes
To make these Brown Butter Chocolate Chip Cookies gluten-free, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour containing xanthan gum. Confirm that the baking powder, chocolate, and vanilla extract are certified gluten-free. Baking time may vary slightly.