Brown Butter Chocolate Chip Cookies
These Brown Butter Chocolate Chip Cookies have crispy edges while having a soft center and are one of the best cookies you'll ever make!
Servings: 4 large cookies
Equipment
- Oven pan lined with parchment paper
Ingredients
Dry Ingredients
- 1¼ cups all-purpose flour 150 g
- ½ tsp baking soda
- ½ tsp fine salt
Wet Ingredients
- 1 stick unsalted butter 8 tbsp
- ½ cup dark brown sugar 100 g
- ¼ cup white sugar 50 g
- 1 large egg
- 1 tsp vanilla extract
Chocolate
- 4 oz dark chocolate chips or chunks
Optional Garnish
- Flaky sea salt
Instructions
- Add butter to a saucepan over medium heat. Cook until it foams, then turns amber with nutty brown bits. Immediately pour into a heat-safe bowl and let cool for 10 minutes.
- Whisk the brown butter with brown sugar and white sugar until smooth.
- Add the egg and vanilla and whisk until thick and fully emulsified.
- Add flour, baking soda, and salt. Fold gently just until no dry spots remain.
- Fold in the chocolate chips. Let the dough rest at room temperature for 20–30 minutes.
- Preheat oven to 350°F (175°C). Scoop large dough balls, about 3 tablespoons each.
- Bake for 13 minutes until edges are set and centers look slightly underbaked.
- Finish with flaky sea salt if desired and let cool slightly before eating.