Chewy Brown Butter Chocolate Chip Cookies
These chewy, soft Brown Butter Chocolate Chip Cookies are so delicious and simple to bake! These are perfect to have on hand for a sweet treat or to take to a cookie party. Everyone will love the deep, rich flavor of these cookies!
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Servings: 11 cookies
Calories: 199kcal
Equipment
- 1 Kitchen scale This is non-negotiable. You must use a kitchen scale for this recipe, and you really should use it for all baking recipes. Plus, its even easier than getting out all your cups and tablespoons!
- 2 Mixing Bowls
- Parchment Paper
- 1 Baking sheet tray/Cookie sheet
- 1 Cookie Scoop (optional)
- Cooling rack (optional)
- 1 Small sauce pot or pan
- 1 Sharp Knife
Ingredients
- 140 grams All-purpose flour
- 113 grams Unsalted butter 1 stick, 90 grams after browning.
- 110 grams Light brown sugar
- 50 grams Granulated sugar
- 1 Large egg room temperature
- ½ teaspoon Baking soda
- ¼ teaspoon Diamond crystal kosher salt
- 1 teaspoon Vanilla bean paste
- 30-40 grams Dark chocolate bar chopped, around 65% dark
Instructions
- Brown the butter: Melt 1 stick of butter in a saucepan over medium heat, stirring frequently. Once it starts to foam, keep stirring until the butter milk solids turn golden brown on the bottom of the pan and has a nutty aroma and nutty flavor. Remove from heat immediately and let it cool for a few minutes. This works best with a silver or light-colored pan, so you can see the milk solids' color while the butter melts in the browning process.
- In a large bowl, add the light brown sugar and white sugar until well combined. Pour the browned butter in and whisk together until emulsified. Allow to cool for around 5 minutes.
- Add the egg and vanilla bean paste, mixing until well combined. (Be sure the sugars aren't too hot to prevent the egg from cooking while mixing)
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula just until just combined. I recommend adding in 3 batches.
- Stir in the chocolate chunks. (Again, make sure the dough is cooled enough, or else the chocolate will start to melt.)
- Scoop the cookie dough balls onto the prepared baking sheet, spacing the cookies at least 2 inches apart. The dough should weigh roughly 34-40 grams per cookie, unless opting for slightly smaller cookies.
- Place extra chocolate chunks on top of each ball of dough.
- Chill the dough in the refrigerator for at least 30 minutes. (Don’t even think about skipping this step)
- Meanwhile, pre-heat the oven to 375º Fahrenheit.
- Bake cookies straight from the fridge for 9-12 minutes.
- Remove the cookies and gently smack the sheet tray on your counter, this will help deflate the cookies a bit, creating crinkly edges and a chewier texture. Optionally, top finished cookies with flaky sea salt.
- Cool & Enjoy :)
Notes
- Don’t burn the butter! Browning butter is easy to do, but its easy to burn it as well. Once the butter has a nutty aroma and slightly gold, remove it from the heat.
- Use a digital scale! I'm very serious about this. You need to use a scale for this recipe. I promise it will make your life easier.
- Chill the dough for at least 30 minutes. People often want to skip this step, but it is not optional. Chill the balls of dough for at least 30 minutes, ideally 1-2 hours.
Nutrition
Calories: 199kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 113mg | Potassium: 55mg | Fiber: 1g | Sugar: 15g | Vitamin A: 280IU | Calcium: 17mg | Iron: 1mg
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