Brown Butter Chocolate Chip Cookies
Chocolate chip cookies made with salted browned butter for an out of this world cookie!
Servings: 24 cookies
Calories: 172kcal
Ingredients
- 1 cup (2 sticks, 226 g) unsalted butter
- 2 ½ cups (300 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fin sea salt
- 1 cup (213 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs whisked
- 2 teaspoons vanilla extract
- 1 Tablespoon milk
- 2 cups (340 g) semi-sweet chocolate chips
- flaked sea salt (for sprinkling), optional
Instructions
- In a medium saucepan, melt the butter over medium heat, then bring it to a boil. Once it starts boiling, swirl the pan constantly until the butter passes foamy phase and becomes a deep amber color. Remove from the heat, and allow the butter to cool slightly. Transfer the butter to a mixing bowl.1 cup (2 sticks, 226 g) unsalted butter
- In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside. 2 ½ cups (300 g) all-purpose flour 1 teaspoon baking soda 1 teaspoon fin sea salt
- To the butter, add the brown sugar, granulated sugar and whisk to combine. Then add in the eggs, vanilla and milk and stir to combine. 1 cup (213 g) packed light brown sugar ½ cup (100 g) granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 Tablespoon milk
- Add in the dry ingredients. Stir using a wooden spoon or spatula until the dough comes together and the ingredients are evenly incorporated. Stir in the chocolate chips. Cover and chill the dough for at least 1 hour. 2 cups (340 g) semi-sweet chocolate chips
- Position a rack in the center of the oven and preheat the oven to 350°F(180℃). Line a baking sheet with parchment paper.
- Using a medium (2-tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet.
- Bake for 10 to 12 minutes until the edges are lightly golden and tops are puffy but set.
- Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. If desired sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling. Store airtight at room temperature for up to 3 days flaked sea salt
Notes
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days. Freeze cookies for longer storage.
- Substituting unsalted butter: Use the same amount, but add an additional 1/2 teaspoon of salt.
- Freezing the cookies:
- To freeze unbaked: Make and scoop the dough onto the prepared baking sheet. Freeze the cookies on the sheet until solid, then store in an air-tight zipper bag or container. Bake straight from frozen, just add 1-3 minutes of extra baking time.
- To freeze baked: Cool baked cookies thoroughly, then freeze until solid. Store in an air-tight zipper bag or container. Thaw at room temperature or microwave for a few seconds to re-warm.
- For a complete tutorial, be sure to read my post How To Freeze Cookie Dough
Nutrition
Calories: 172kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 218mg | Potassium: 33mg | Fiber: 1g | Sugar: 13g | Vitamin A: 256IU | Calcium: 14mg | Iron: 1mg