Brown Butter Chocolate Chip Cookies
Indulge in these rich and chewy brown butter chocolate chip cookies with a perfect balance of dark and milk chocolate. After chilling overnight, they become irresistibly delicious with a sprinkle of flaky sea salt!
Prep Time
20 minutes
Chill Time
Overnight
Cook Time
12 minutes
Total Time
32 minutes + overnight chill
Yield
14 cookies
Ingredients
- 1 cup (220g) salted European butter + 2 tbsp
- 1 3/4 cup (228g) all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp kosher salt
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 3/4 cup (152g) dark brown sugar, tightly packed
- 1/2 cup (100g) granulated sugar
- 2 tsp vanilla extract
- 1/2 tsp fresh lemon juice
- 1 large egg + 1 egg yolk
- 6 oz dark chocolate, chopped
- 3 oz milk chocolate, chopped
- Flaky sea salt, for sprinkling
Instructions
- Slice the butter and add it to a medium saucepan over medium heat. Stir to melt, then continue stirring until it turns from bright yellow to a rich amber color.
- Remove from heat and pour into a measuring glass. Add 1-2 tablespoons of additional butter until it measures exactly 1 cup. Stir to combine and set aside to cool.
- In a small bowl, whisk together the flour, cornstarch, salt, baking soda, and baking powder. Set aside.
- Once the brown butter has cooled, pour it into a large mixing bowl with the dark brown sugar and granulated sugar. Whisk until combined.
- Add in the vanilla, lemon juice, egg, and egg yolk. Whisk vigorously until the mixture lightens in color.
- Fold in the dry ingredients using a rubber spatula. Just before fully mixed, add the chopped chocolate and fold until combined. The dough should be sticky but hold its shape when scooped.
- Using an ice cream scoop (or 1/4 cup), scoop the dough onto a plate lined with parchment paper. Chill uncovered in the refrigerator for at least 4 hours, preferably overnight.
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper. Place 3-4 cookie dough balls well spaced apart on the tray.
- Bake for 12-14 minutes until edges are golden and the center is pale and puffed. If necessary, use a fork to nudge the sides in right after removing from the oven.
- Sprinkle with flaky sea salt and let cool on the pan for a few minutes before transferring to a cooling rack. Enjoy warm or at room temperature!
Nutrition Information
Nutrition information is not available.
Tips
The dough can be frozen. After chilling overnight, drop cookie dough balls into a freezer bag for up to a few months. Follow the same baking instructions when ready to bake.