Brown Butter Chocolate Chip Cookies Recipe

Name: Brown Butter Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks Unsalted Butter; 1 cup Bread Flour; 3/4 cups All-purpose Flour; 2 teaspoons Kosher Salt (or 1 1/2 Teaspoon Table Salt); 1 teaspoon Baking Soda; 1 cup Dark Brown Sugar (packed); 1/2 cups Granulated Sugar; 1 whole Large Egg; 1 whole Egg Yolk; 2 Tablespoons Milk; 2 teaspoons Vanilla Extract; 1/2 cups Semi-sweet Chocolate Chips, Divided; 5 ounces, weight Dark Chocolate, Roughly Chopped; 2 teaspoons Maldon Salt For Sprinkling

Servings: persons

2 sticks Unsalted Butter
1 cup Bread Flour
3/4 cups All-purpose Flour
2 teaspoons Kosher Salt (or 1 1/2 Teaspoon Table Salt)
1 teaspoon Baking Soda
1 cup Dark Brown Sugar (packed)
1/2 cups Granulated Sugar
1 whole Large Egg
1 whole Egg Yolk
2 Tablespoons Milk
2 teaspoons Vanilla Extract
1/2 cups Semi-sweet Chocolate Chips, Divided
5 ounces, weight Dark Chocolate, Roughly Chopped
2 teaspoons Maldon Salt For Sprinkling

1
Add butter to a small pot and melt over medium heat. Bring to a simmer and cook until golden brown, stirring often once butter begins to take on color. Transfer to bowl to cool. Refrigerate until texture of softened butter, or up to overnight. If completely firm, sit on counter to soften at room temperature.
2
Combine bread flour, all-purpose flour, salt and baking soda in a bowl.
3
Combine soft brown butter and sugars in the bowl of a standing mixer fitted with a paddle attachment. Beat over medium speed for about 3 minutes or until pale, airy and creamy. Add egg and yolk and whip over medium speed until well-combined. Add milk and vanilla and mix.
4
Add dry ingredients to wet ingredients in 3 additions, mixing over low speed to just combine. Don't overmix. Stir in chocolate, reserving a couple tablespoons of chocolate chips for topping. Cover with plastic wrap and refrigerate for several hours or up to overnight, until firm.
5
Preheat oven to 350u00b0F. Line a baking sheet with parchment paper. Scoop 1 1/2 tablespoons of dough onto prepared pan spaced 2 inches apart (I use a mini ice cream scoop). Top with reserved chocolate chips. Bake on center rack of oven for 10-14 minutes or until golden brown. Immediately sprinkle with maldon salt. Repeat in batches with remaining dough.
6
Allow to cool on pan for 5 minutes, then transfer to wire rack to cool completely. Or eat them while they're still warm, which is the best in my opinion. Enjoy.

1294

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 sticks Unsalted Butter, 1 cup Bread Flour, 3/4 cups All-purpose Flour, 2 teaspoons Kosher Salt (or 1 1/2 Teaspoon Table Salt), and more.

Yes, Brown Butter Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brown Butter Chocolate Chip Cookies

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