Brown Butter Chocolate Chip Cookies
Indulge in freshly baked Brown Butter Chocolate Chip Cookies, featuring nutty brown butter and gooey chocolate chunks for a deliciously comforting treat.
Ingredients
For the Cookies
- 10 tbsp unsalted butter, chilled and divided
- ½ cup packed light brown sugar
- 2 tbsp packed light brown sugar
- ½ cup white granulated sugar
- 1 large cold egg
- 1½ tsp vanilla extract
- ¾ tsp fine sea salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 cup all-purpose flour
- 2 tbsp all-purpose flour
- ½ cup whole wheat flour
- ½ cup dark or semi-sweet chocolate chunks plus extra for topping
- Flaky sea salt for garnish (optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line two baking trays with parchment paper.
- Slice the butter into pieces and melt 8 tablespoons in a light-colored pan over medium heat, stirring continuously until golden brown and fragrant, about 3 minutes.
- Transfer the browned butter to a large mixing bowl and add the remaining chilled butter. Stir until fully melted.
- Add both sugars and whisk for about 30 seconds until blended, even if the texture looks slightly grainy.
- Mix in the egg, vanilla, and fine sea salt. Whisk until smooth and glossy.
- Stir in the baking powder and baking soda.
- Fold in both flours and the chopped chocolate using a spatula until the dough comes together with no dry flour remaining.
- Scoop the dough into about 22 portions and arrange them evenly on the prepared baking sheets.
- Press a few extra chocolate pieces on top of each cookie and sprinkle lightly with flaky salt if desired.
Baking
- Bake for 8–11 minutes, rotating the pans halfway through, until the edges are set and the tops show slight cracks.
- Allow the cookies to cool directly on the baking trays before serving or storing.
Notes
Store leftovers in an airtight container at room temperature for up to 4 days. For longer storage, freeze cookies in a single layer until firm, then transfer to a freezer-safe bag for up to three months.