Browned Butter Chocolate Chip Cookies

Uncategorized Jul 13, 2021


  •  1 3/4 C. all purpose flour
  • 1/2 tsp baking soda
  • 14 Tbsp unsalted butter
  • 3/4 C packed dark brown sugar
  • 1/2 C granulated sugar
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 1 large egg
  • 1 egg yolk
  • 1 1/4 C chocolate wafers or chunks
  • Flake salt (optional)


  1. Preheat oven to 375F. Whisk flour and baking soda in a medium bowl and set aside
  2. Heat 10 Tbsp of your butter in a sauce pan or skillet over medium-low heat until browned and fragrant, stirring frequently. About 10-minutes. Transfer browned butter to a heatproof bowl, along with the remaining 4 Tbsp of butter and swirl until all of the butter is melted.
  3. Add the brown sugar, sugar, salt, and vanilla extra to the butter mixture and stir until combined. Add your eggs and stir until combined. Using a hand mixer or stand mixer with the whisk attachment, mix your sugar and butter mixture for 30-seconds on medium speed, then let rest for 3-minutes. Repeat the 30-seconds of mixing and 3-minutes of resting 2 more times.
  4. Gently mix the flour and baking soda into the sugar until there are no more streaks of flour. Add chocolate wafers and stir until combined.
  5. Chill dough in the fridge for 20-minutes, then divide into roughly 16 equal portioned cookies, place on a parchment lined baking sheet, and sprinkle with flake salt. Bake at 375F for 10-14 minutes, rotating halfway through. Your cookies are done when the outer edged are looking golden brown and just set while the center still looks pale and puffy. Remove from oven and allow cookies to cool on their pans until they are room temperature.

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