Brown Butter Chocolate Chip Cookies

Browning the butter adds deep, toasted caramel flavor to these easy homemade cookies, while an extra egg yolk keeps the centers soft and rich. They're loaded with dark chocolate and bake up thick enough to make one cookie feel almost reasonable.

Course Dessert - Cookies

Cuisine American

Prep Time 5

Cook Time 12

Total Time 17

Servings

Calories 206kcal

Author Marye Audet-White

Ingredients

1 cup salted butter browned and cooled until just warm
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs room temp
1 large egg yolk room temp
4 teaspoons pure vanilla extract
3 cups all-purpose flour (375g) Add 2 tablespoons for denser, cakier cookies.
1 teaspoon kosher salt
½ teaspoon baking soda
2 cups Ghirardelli chocolate baking chips a mix of milk chocolate, dark, bittersweet and semisweet - or your favorite combo.

Instructions

Brown the butter first, then pour it into a mixing bowl so it stops cooking. Let it cool until it's warm but not hot before adding the sugars.
Preheat the oven to 350° F. Line a baking sheet with parchment paper or use a silicone baking sheet.
Combine the brown butter with the sugars. Beat on medium -high speed with the paddle attachment until well combined, 2-3 minutes.
Add the 2 eggs, the egg yolk, and the vanilla. Continue beating but turn the speed down to medium.
In a separate bowl, combine the flour, salt and baking soda.
Stir into the butter mixture with the mixer on low speed. just until well combined. Don't overmix.
Stir in the chocolate chips.
Place 2-tablespoon (⅛th cup) sized scoops of dough on the prepared cookie sheet 2 inches apart.
Pop into the freezer for 10 minutes.
Bake chilled dough for 12 -13 minutes or until the edges are set and the centers are still soft - about 190℉.
Let cool on the cookie sheet for 10 minutes before moving to a cooling rack.

Notes

Storage:

Keep brown butter chocolate chip cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies for up to 3 months in a freezer-safe container.

You can also freeze the scooped cookie dough for up to 3 months. Freeze the dough balls on a baking sheet first, then toss them into a freezer bag once solid. Bake straight from frozen, adding a minute or two to the baking time.

Tips:

If you have flaky sea salt, a tiny sprinkle before baking is chef's kiss.

Nutrition