Browned Butter Chocolate Chip Cookies
This Browned Butter Chocolate Chip Cookie recipe is the BEST chocolate chip cookie recipe. The sweet and salty combo can't be beat.
Servings 22 Cookies
Calories 257kcal
Ingredients
- 3/4 cup Browned Butter 2 Sticks Salted Butter
- 1/2 cup Butter 1 stick ,Salted Butter
- 1 & 1/4 cups Brown Sugar
- 1 cup White Sugar
- 2 tsp. Vanilla
- 2 Large Eggs
- 2 & 1/4 cups All Purpose Flour
- 1 & 1/2 tsp. Baking Powder
- 1 & 1/4 tsp. Baking Soda
- 1 cup Semisweet Chocolate Chips
- 1/2 cup Dark Chocolate chips
- Course Maldon Sea Salt for sprinkling on top
Instructions
BROWNED BUTTER
- Heat a light colored sauce pan over medium heat. It’s very important you use a light colored sauce pan so you can accurately see when the butter turns. It will happen quickly and you don’t want it to burn!
- Add 2 sticks of butter and allow it to melt down. You’ll want to be careful with the heat because if your stove runs hot you might have to turn it down below medium setting. The butter will sizzle and a white foam will form. This is the milk solids separating from the butter.
- Watch the butter and gently swirl it in the pan to evenly distribute those milk solids. That is what is going to brown and give you the nutty delicious flavor of browned butter.
- After about 5 minutes on the heat the butter will really get to foaming and you should see the liquid getting to be a light shade of brown. You want to pull it off the heat at this point. The color of a darker caramel is what you’re looking for. Not black! Black will be bitter and off tasting.
- Put the butter into a heat safe dish or measuring cup and refrigerate for 1 hour. This will give it the consistency of softened butter which is perfect for use in cookies.
COOKIES
- In the bowl of stand mixer or with a hand mixer and a bowl cream together the browned butter, softened butter, brown sugar, white sugar and vanilla. Mix for 2 minutes or until it becomes fluffy and well incorporated.
- Add eggs in one at a time. Be sure to crack the eggs in a separate bowl in case you get a bad one.
- Once the eggs are incorporated add in the baking powder, baking soda and then add in the flour 1/2 cup at a time.
- Using a spatula fold in the chocolate chips.
- Line a sheet tray with parchment paper and scoop the cookies onto the tray. Sprinkle with sea salt.
- Place in the refrigerator for 3 hours or as long as 24 hours. You can also freeze the cookie dough balls on the sheet tray then store them in a zip top bag to bake later.
- When ready to bake line a sheet tray with parchment paper or a silicon baking mat. Preheat oven to 350 degrees. Leave at least 2 inches between the cookies. Do not crowd.
- Bake for 15-17 minutes for large cookies and 10-12 for smaller cookies. Make sure to check often and do not over bake. They should be a little soft in the center.
- As soon as you are done baking the cookies, bring them out of the oven and holding the tray about 1 foot above the counter- DROP them. Yes you want the cookie tray to smack the counter. This gives you that nice round, no longer domed cookie center. Just trust. Allow them to sit on the tray for 10 minutes total before moving them to a cooling rack
- To bake from frozen- You’ll need to add 3-4 minutes cooking time from frozen or feel free to move cookies from freezer to fridge a few hours before baking to thaw out more.
Nutrition
Calories: 257kcal | Carbohydrates: 35g | Protein: 2g | Fat: 12.5g