🍪 Desserts
Brown Butter Chocolate Chip Cookies
Chewy centers, crisp edges and a toasty, nutty flavor from browned butter.
Method
Brown the butter
Melt the butter in a light-colored saucepan over medium heat, swirling, until it foams and turns amber with a nutty smell, about 5 minutes. Pour into a large bowl and cool 10 minutes.
Mix the dough
Whisk both sugars into the butter. Add the egg, yolk and vanilla and whisk until glossy.
Add the dry ingredients
Stir in the flour, baking soda and salt until just combined, then fold in the chocolate.
Chill
Cover and chill the dough for at least 30 minutes. This helps the cookies spread less and deepens the flavor.
Scoop and bake
Heat the oven to 350°F and line two sheet pans with parchment. Scoop 2-tablespoon balls 2 inches apart and bake 11 to 13 minutes until the edges are golden and the centers look slightly underdone.
Finish
Sprinkle with flaky salt right out of the oven and let cool on the pan for 5 minutes before moving.
Kitchen notes
- Scrape in all the browned bits from the pan. That's the flavor.
- Dough keeps in the fridge for 3 days or the freezer for 3 months.
- Tap the pan on the counter once out of the oven for crinkly edges.