Description
Soft, chewy chocolate chip cookies made with browned butter for a nutty depth of flavor.
Ingredients
- 3/4 cup (168 g) unsalted butter
- 1 cup (200 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 1 tablespoon pure vanilla extract
- 1 3/4 cup (220 g) all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt + more flaky sea salt for sprinkling
- 1 1/2 cups (255 g) semi-sweet chocolate chips or roughly chopped chocolate
Instructions
- Place the butter in a small saucepan over medium-low heat. Stir frequently with a silicone spatula for about 5 to 7 minutes until golden brown with small brown bits and a nutty aroma.
- Let the browned butter cool for a few minutes.
- In a large mixing bowl, combine brown butter, brown sugar, and granulated sugar. Mix well.
- Add egg, egg yolk, and vanilla extract; stir until blended.
- Gradually add flour, baking soda, and salt. Fold until no streaks of flour remain, being careful not to overmix.
- Gently fold in the chocolate chips until evenly distributed.
- Cover the bowl and chill the dough in the fridge for at least 1 hour or up to overnight.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Let the dough sit at room temperature for about 20 minutes until scoopable.
- Use a 1 ½ ounce cookie scoop to place dough scoops 2 inches apart on the sheets.
- Bake for 12 to 13 minutes until cookies puff and edges are light golden brown; centers should remain soft.
- Optional: Sprinkle with flaky sea salt and let cool slightly before serving.
Notes
Don’t skip the chilling step; it helps develop flavors and shape. Use quality chocolate for a richer taste.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American