Brown Butter Chocolate Chip Cookies

Ingredients

• 0.5 cup unsalted butter
• 0.5 cup light brown sugar
• 0.333 cup granulated sugar
• 1 large egg
• 1 tbsp vanilla
• 1.25 cup all-purpose flour (Spoon into the measuring cup and level off.)
• 0.5 tsp baking soda
• 1 tsp salt (For the cookie dough.)
• 0.5 cup semi-sweet chocolate chips
• 1 cup milk chocolate (Chopped.)
• flaky sea salt (For garnish, as needed.)

Steps

1. 1

   Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. 2

   Melt the unsalted butter in a medium saucepan over medium heat.

3. 3

   Once the butter begins boiling, swirl the pan or stir constantly. Continue until it passes through the foamy stage and becomes a deep amber color, forming browned butter.

4. 4

   Transfer the melted brown butter to a separate bowl. Add the light brown sugar and granulated sugar.

5. 5

   Whisk the butter and sugars for 1–2 minutes, until the mixture becomes paste-like and the butter has cooled.

6. 6

   Crack in the egg and add the vanilla. Mix until well combined and the mixture becomes paste-like, about 2–3 minutes.

7. 7

   In another bowl, mix together the all-purpose flour, baking soda, and salt. Set the dry mixture aside.

8. 8

   Add the dry ingredients to the wet batter and gently fold until just combined.

9. 9

   Add the semi-sweet chocolate chips and chopped milk chocolate. Mix with a spatula just until incorporated; do not overmix the batter.

10. 10

    Scoop the dough into 9 cookies and place them on the parchment-lined baking sheet. Because the cookies spread as they bake, place no more than 4 cookies on a 15 × 10-inch baking tray at one time.

11. 11

    Bake for 12 minutes, until the cookies are golden and crisp at the edges while remaining gooey in the centers.

12. 12

    As soon as the cookies come out of the oven, sprinkle them with flaky sea salt.

13. 13

    For smoother edges, place a round cookie cutter or other circular object larger than the cookie around each one and spin the cookie inside it briefly.

14. 14

    Allow the cookies to cool completely before serving.

Notes

The source states both that the recipe makes 9–10 cookies and that the dough should be scooped into 9 cookies. The baking sheet capacity is limited to no more than 4 cookies at a time because they spread.

Nutrition per serving

• dessert
• cookies
• baked
• chocolate chip
• brown butter
• vegetarian