Dessert: United States – Brown Butter Chocolate Chip Cookies

Serving Size: 24

Approximate Time

Prep 13 min

Cook 35 min

Additional 30 min

Total 1 hr 18 min

Ingredients

1 cup (226 g) unsalted butter
1 cup (200 g) packed light brown sugar
1 / 2 cup (100 g) granulated sugar
1 large egg
1 large egg yolk
2 tsp (10 ml) pure vanilla extract
2 1 / 4 cups (280 g) all-purpose flour
1 tsp baking soda
3 / 4 tsp fine sea salt
1 1 / 2 cups (270 g) semisweet chocolate chips or chunks
Optional: 1 / 2 cup (60 g) chopped toasted walnuts
Optional: flaky sea salt, for sprinkling

Instructions

Brown the butter: In a light-colored saucepan over medium heat, melt the butter and cook, stirring frequently, until it foams, turns golden, and smells nutty with browned bits on the bottom, 5–8 minutes. Immediately pour into a large heatproof bowl, scraping in the browned bits. Let cool until just warm and slightly thickened, 20–30 minutes.
Whisk in sugars: Add the brown sugar and granulated sugar to the browned butter and whisk until combined and shiny, about 1 minute.
Add eggs and vanilla: Whisk in the egg, egg yolk, and vanilla until the mixture is smooth and slightly thick, 30–60 seconds.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
Make the dough: Add the dry ingredients to the wet ingredients and stir with a spatula until just combined and no dry streaks remain. Fold in the chocolate chips (and walnuts, if using).
Chill: Cover and refrigerate the dough for 30–60 minutes for thicker, chewier cookies.
Prep to bake: Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
Scoop: Scoop heaping 2-tablespoon portions (about 40–45 g) and place 2 inches apart on the prepared sheets.
Bake: Bake one sheet at a time until the edges are set and lightly golden and the centers look slightly underdone, 10–12 minutes. If desired, bang the pan once on the rack to deflate for crinkly edges.
Finish: Immediately sprinkle a pinch of flaky sea salt on hot cookies, if using. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.