Brown Butter Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter
- 1/4 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 2 eggs room temp
- 2 tsp vanilla extract
- 2 1/4 cup all-purpose flour 280 grams, best to weigh flour to not over pack. if you don't weigh it, gently spoon it into the measuring cup so you don't add too much
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups chocolate chip I do 1 cup chips and 1/2 cup dark chocolate chunks chopped from a bar
- flakey sea salt for topping
Instructions
Brown the butter
- In a saucepan over medium heat, melt the butter, stirring frequently. The butter will foam, then turn golden brown with a nutty aroma. Once brown bits form at the bottom, remove from heat and let cool slightly1 cup unsalted butter
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.2 1/4 cup all-purpose flour 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt
Cream the Sugars:
- In a large bowl, whisk the browned butter with the brown sugar and granulated sugar until well combined. Let cool for a minute, then whisk in the eggs, one at a time, followed by the vanilla.1/4 cup dark brown sugar 1/2 cup granulated sugar 2 eggs 2 tsp vanilla extract
Combine:
- Stir the dry ingredients into the wet mixture until just combined. Fold in the chopped chocolate.1 1/2 cups chocolate chip
Chill the Dough:
- Cover and refrigerate for at least 4 hours (or overnight for the best flavor and texture).
Bake:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough into 2-tablespoon-sized balls and place on the sheet, spacing them apart. Bake for 10-12 minutes until the edges are golden but the centers look slightly underbaked. Sprinkle with flaky sea salt while warm.flakey sea salt for topping
Cool & Enjoy:
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or store in an airtight container!
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