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Bakery-Style Brown Butter Chocolate Chip Cookies

Close-up of a chocolate chip cookie broken in half showing melted chocolate chips and sea salt.
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Make thick, chewy chocolate chip cookies with crispy edges and gooey centers using browned butter for a deep, rich flavor.

Ingredients

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  • 3/4 cup (168 g) unsalted butter, browned
  • 1 cup (200 g) brown sugar, packed
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cup (210 g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 cups semi-sweet chocolate, chopped into chunks
  • Sea salt for sprinkling

Instructions

  1. Brown the butter: Melt the butter in a light-colored skillet over medium heat. Continue cooking, stirring often, until the milk solids turn deep brown and the butter smells nutty. Immediately pour the browned butter into a heatproof bowl to stop cooking. Let it cool slightly until it is still liquid but not hot.
  2. In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until smooth.
  3. Beat in the egg, egg yolk, and vanilla extract until the mixture is light and fluffy.
  4. In a separate bowl, whisk together the flour, baking soda, and 1 teaspoon of sea salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the chopped chocolate chunks.
  7. Cover the dough and chill for at least 30 minutes, or up to 24 hours for best flavor and texture.
  8. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  9. Scoop the dough into balls, about 3 tablespoons each, and place them on the prepared sheets, leaving space between them. For bakery-style thickness, gently press the tops down slightly.
  10. Sprinkle a small pinch of sea salt over the top of each dough ball.
  11. Bake for 10 to 13 minutes, or until the edges are golden brown and the centers look slightly underdone.
  12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Browning the butter adds a complex, toffee-like flavor that makes these cookies superior to standard recipes.
  • Chilling the dough is crucial for preventing the cookies from spreading too thin during baking.
  • For extra gooey centers, use a mix of chocolate chips and larger chocolate chunks.
  • If you are looking for easy recipes for beginners, this recipe is reliable once you master browning the butter.

Nutrition

Find it online: https://www.unfoldrecipes.com/chocolate-chip-cookie-recipe-brown-butter/