Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies with Dark Brown Sugar

Yield: About 20-24 cookies

Ingredients:

For the Brown Butter:

• 1 cup (2 sticks) unsalted butter

For the Cookies:

• 1 cup (220 g) dark brown sugar, packed (for extra moisture and deep flavor)

• 1/2 cup (100 g) granulated sugar

• 2 large eggs (at room temperature)

• 2 teaspoons vanilla extract

• 2 1/2 cups (310 g) all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 teaspoon kosher salt

• 1 1/2 cups (about 8 oz) bittersweet or dark chocolate chunks or discs (preferably 70% cacao)

• Flaky sea salt (for finishing, optional but recommended)

Instructions:

1. Brown the Butter:

• In a medium saucepan, melt butter over medium heat.

• Swirl the pan occasionally until the butter foams, then turns golden brown and develops a nutty aroma (about 5-8 minutes).

• Watch closely to prevent burning.

• Pour browned butter into a heatproof bowl and let it cool for 15-20 minutes or until just warm but not hot.

2. Prepare Dough:

• In a large bowl, combine dark brown sugar, granulated sugar, and browned butter. Mix until well blended.

• Add the eggs, one at a time, mixing thoroughly after each addition.

• Mix in vanilla extract.

• In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

• Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.

• Fold in the chocolate chunks.

3. Chill the Dough:

• Cover the dough and refrigerate for at least 1 hour (or up to 24 hours). This helps deepen the flavor and improves texture.

4. Bake the Cookies:

• Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.

• Scoop dough into 2-tablespoon-sized balls and place them about 3 inches apart on the baking sheets.

• Sprinkle with flaky sea salt if desired.

• Bake for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft.

• Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Tips for Success:

• Brown Butter Flavor Boost: If you want to intensify the nuttiness, chill the browned butter before mixing with the sugars, then cream together for a slightly fluffier texture.

• Chill the Dough: Don’t skip this step! It enhances the chewiness and prevents overspreading.

• Chocolate Quality: Use high-quality bittersweet chocolate chunks or discs instead of chips for the best flavor and texture.