Description
Delicious chewy brown butter chocolate chip cookies with crisp edges and a rich, nutty flavor.
Ingredients
Scale
- 10 tablespoons (140g) salted butter
- 1 ½ cups (215g) all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup (145g) light brown sugar
- ⅓ cup (65g) granulated sugar
- 1 large egg
- 1 tablespoon (15ml) milk
- 1 teaspoon (5ml) pure vanilla extract
- 3 oz (85g) dark chocolate, coarsely chopped
- ½ cup (85g) semisweet chocolate chips
- Flaky sea salt (optional, for topping)
Instructions
- Step 1: Melt the salted butter over medium heat, stirring constantly. Continue until the butter turns golden brown and emits a nutty aroma. Carefully monitor to avoid burning. Remove from heat once browned.
- Step 2: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
- Step 3: In a separate bowl, mix the warm brown butter with both the light brown sugar and granulated sugar. Stir until the mixture resembles thick wet sand.
- Step 4: Gently incorporate the large egg, milk, and pure vanilla extract into the butter and sugar mixture. Mix just until creamy, avoiding vigorous stirring to maintain butterfat emulsification.
- Step 5: Gradually fold in the flour mixture until just combined. Then gently add the coarsely chopped dark chocolate and semisweet chocolate chips, folding carefully to avoid overworking the dough.
- Step 6: Cover and refrigerate the dough for 1 to 2 hours. This step allows the flavors to meld and helps prevent the cookies from spreading too much during baking.
- Step 7: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. Scoop dough onto the sheet, spacing evenly. Bake for 8 to 10 minutes or until the tops are golden and edges are caramelized but centers remain soft. Remove from oven and let cool on the sheet before transferring.
Notes
- Room Temperature: Store baked cookies in an airtight container at room temperature for up to 2 days. Keep away from sunlight and moisture to preserve texture.
- Refrigeration: Place cookies in an airtight container in the refrigerator for up to 7 days. Bring to room temperature before serving for best flavor and texture.
- Freezing: Wrap individual cookies in plastic wrap or aluminum foil, then place in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature before eating.
- If cookies spread too much during baking, chill the dough for 30 minutes before placing on the baking sheet.
- Rotate the baking sheet halfway through baking if cookies are browning unevenly.
- If dough feels too dry, add milk one teaspoon at a time until pliable before baking.
- Measure flour accurately by fluffing and scooping lightly; 1 ½ cups is ideal to prevent flat cookies.
- If edges brown too quickly, tent cookies with foil for the last 5 minutes of baking.
- Warm cookies briefly in a 300°F oven for 5 minutes to refresh softness and melted chocolate texture.
- Serve with a scoop of vanilla ice cream or a glass of cold milk. Pair with fresh strawberries or banana slices. Use as ice cream sandwiches or cookie bowls. Add to layered desserts with whipped cream and fruit. Optionally drizzle caramel sauce or melted chocolate and sprinkle flaky sea salt on top for a savory contrast.
- Add chopped nuts as additional mix-ins for texture variation (not specified with amounts, so omit from exact recipe).
- Use either dark or semisweet chocolate as preferred for the chocolate components.
- Use high-quality salted butter and brown it carefully for the nutty flavor that distinguishes this recipe.
- Choose pure vanilla extract to add aromatic depth.
- Opt for fine granulated sugar to ensure it blends well with the butter mixture and contributes to crisp edges.
- Use fresh baking soda as a leavening agent for ideal texture.
- Semisweet chocolate chips provide structure and controlled melting; chopped dark chocolate creates larger pockets of melted chocolate.
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg