Brown butter chocolate chip cookies

Perfect Brown Butter Chocolate Chip Cookies

Adapted from America’s Test Kitchen

Ingredients

    •    1 ¾ cups unbleached all-purpose flour (8 ¾ ounces)

    •    ½ teaspoon baking soda

    •    14 tablespoons unsalted butter, divided

    •    ½ cup granulated sugar (3 ½ ounces)

    •    ¾ cup packed dark brown sugar (5 ¼ ounces)

    •    1 teaspoon table salt

    •    2 teaspoons vanilla extract

    •    1 large egg

    •    1 large egg yolk

    •    1 ¾ cups semisweet chocolate chips or chunks

    •    Optional: ¾ cup chopped pecans or walnuts, toasted

Instructions

    1.    Prepare the Oven and Baking Sheets:

    •    Adjust the oven rack to the middle position and preheat to 375°F.

    •    Line two large baking sheets with parchment paper.

    2.    Mix the Dry Ingredients:

    •    In a medium bowl, whisk together the flour and baking soda. Set aside.

    3.    Brown the Butter:

    •    Heat 10 tablespoons of butter in a 10-inch skillet over medium-high heat. Stir frequently, cooking until the butter turns a deep golden brown and develops a nutty aroma (about 2-3 minutes).

    •    Remove from heat and transfer to a large heatproof bowl. Add the remaining 4 tablespoons of butter to the hot browned butter and stir until melted.

    4.    Combine Wet Ingredients:

    •    Add the granulated sugar, brown sugar, salt, and vanilla to the butter mixture. Whisk until fully combined. Add the egg and yolk, whisking until smooth with no sugar lumps, about 30 seconds.

    •    Let the mixture rest for 3 minutes, then whisk for 30 seconds. Repeat this resting and whisking process two more times until the mixture is thick, smooth, and shiny.

    5.    Incorporate the Dry Ingredients:

    •    Using a rubber spatula or wooden spoon, stir in the flour mixture until just combined (about 1 minute).

    •    Fold in the chocolate chips and nuts (if using) until evenly distributed.

    6.    Shape the Cookies:

    •    Divide the dough into 16 portions, about 3 tablespoons each (use a #24 cookie scoop if available). Arrange dough balls 2 inches apart on prepared baking sheets.

    7.    Bake the Cookies:

    •    Bake one sheet at a time until cookies are golden brown and still puffy, with edges beginning to set but centers soft, about 10-14 minutes. Rotate the baking sheet halfway through for even baking.

    •    Transfer the baking sheet to a wire rack and allow cookies to cool completely before serving.

Tips for Success:

    •    Avoid using nonstick cookware to brown the butter, as it makes it harder to gauge when the butter is browned.

    •    Use fresh, moist brown sugar to avoid dry cookies.

    •    Letting the sugar dissolve in the batter enhances texture and flavor.

These cookies deliver chewy centers, crisp edges, and the deep, nutty flavor of browned butter. Enjoy baking and savoring this sweet treat!