Description
These sophisticated brown butter chocolate chip cookies offer a deep, nutty flavor profile with rich caramel undertones. By toasting the milk solids in high-quality butter and carefully chilling the mixture, you achieve a professional bakery-style cookie with crisp edges and a soft, molten center. Perfect for those who appreciate a refined twist on a classic American dessert.
Ingredients
1 cup Unsalted Butter
1.5 cups Brown Sugar, packed
0.5 cup Granulated Sugar
2 large Eggs, room temperature
2 tsp Vanilla Extract
2.25 cups All-purpose Flour
1 tsp Baking Soda
0.75 tsp Sea Salt
2 cups Dark Chocolate, chopped
Instructions
Place butter in a saucepan over medium heat, stirring until melted and foaming.
Continue to heat and stir until the butter turns golden amber with nutty-smelling brown flecks.
Remove from heat immediately and pour into a bowl to cool until soft but not liquid.
Beat the cooled butter with sugar until light and fluffy.
Add eggs one at a time, followed by the vanilla extract.
Whisk together flour, baking soda, and salt, then fold into the wet ingredients.
Fold in the dark chocolate chunks.
Chill the dough for several hours before scooping onto a baking tray.
Bake at 350°F for roughly 12 minutes until edges are set.
Notes
Ensure the brown butter is cooled to room temperature before mixing to prevent the sugar from melting. Chilling the dough is essential to control spread and achieve the ideal texture. Use high-quality dark chocolate bars, chopped manually, to get superior melt patterns compared to standard chips.
- Prep Time: 20
- Cook Time: 12
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg