Brown Butter Chocolate Chip Cookies
Abiemoney cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Gheraldy Vasquez on SeeMeCook
Large, soft-centered chocolate chip cookies made with nutty brown butter, brown sugar, dark chocolate, and a touch of cream. Serve warm with ice cream and a pinch of sea salt.
- Time
- 1 hour 32 minutes
- Equipment
- Stovetop, oven, and microwave
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 1 g
- 5 g
- 100 g
- 15 g
- 500 g
Weights are estimates. Together, the ingredients weigh about 780 g before cooking, which is about 155 g per serving.
Steps
Preheat the oven to 180°C (350 °F). Line a baking tray with baking paper. Plan to bake only four cookies at a time, leaving plenty of space between them; the recipe makes approximately four to five large cookies.
Place the butter in a small saucepan over medium heat and melt it, stirring regularly as it cooks.
Continue cooking the butter as it foams. Watch for the milk solids to toast on the bottom of the pan, and cook until the butter turns golden brown and smells nutty with a rich, caramel-like aroma.
Remove the saucepan from the heat. Pour the brown butter into a heatproof bowl and let it cool slightly. It should remain liquid and warm, but not hot.
Whisk the brown sugar, white sugar, and eggs together until combined.
Whisk the cooled brown butter into the sugar-and-egg mixture until it becomes glossy and thick.
Whisk in the heavy cream until incorporated.
Add the plain flour, baking soda, and salt. Fold the dry ingredients into the wet mixture just until combined; do not overmix.
Fold in the dark chocolate chips, bar pieces, or discs until they are evenly distributed throughout the dough.
Refrigerate the dough for up to 1 hour if desired, or bake it immediately. Portion the dough into approximately 90 g balls, or make them whatever size you prefer.
Arrange no more than four dough balls on the prepared tray at once. Keep them well spaced and do not overcrowd the pan.
Bake at 180°C (350 °F) for approximately 12 minutes, until the edges are set and golden while the centers remain soft.
While the cookies are still warm, place a glass or bowl around each one and swirl it gently to shape the cookie into a neat round.
Serve immediately by topping ice cream with a warm cookie and a pinch of sea salt.
Notes
The stated refrigeration time is optional: the dough can be baked immediately or refrigerated for up to 1 hour. The source does not specify an exact ice-cream quantity. Avoid overbaking so the centers stay soft.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 842
- Protein
- 12 g
- Carbs
- 111 g
- Fat
- 39 g
- Fiber
- 4 g
Where the calories come from
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