Description
Rich, nutty brown butter chocolate chip cookies with crispy edges, gooey centers, and chunks of dark chocolate throughout.
Ingredients
Scale
- 150g unsalted butter, cold from the fridge is fine
- 100g light or dark brown sugar
- 60g granulated sugar
- 1 large egg
- ½ tsp vanilla bean paste or vanilla extract
- 150g all-purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- 3g (1 tsp) salt
- 220g dark chocolate, chopped, plus about 150g additional for the tops of the cookies (optional)
Instructions
- Preheat the oven to 350°F / 180°C. Line two sheet pans with parchment paper.
- Place the butter in a medium saucepan over medium heat. Cook until melted, then continue cooking, swirling the pan often, until golden brown and nutty (3-4 minutes).
- Weigh out 110g of the brown butter into a medium bowl and let cool for 15-20 minutes.
- Add the brown sugar and granulated sugar to the butter and mix to combine.
- Add the egg and whisk well for 1-2 minutes, or use an electric mixer, until lightened and thickened.
- Add the vanilla and mix well.
- Add the flour, baking powder, baking soda, and salt. Mix with a rubber spatula until just combined.
- Add the chopped chocolate and fold in with a spatula.
- Scoop 6 cookies (about 55g each) using a 2 Tbsp cookie scoop onto a baking sheet. Optionally flatten, top with extra chocolate, and roll into balls. Keep remaining dough covered.
- Bake 11-13 minutes until edges are set. Bang the pan to deflate the cookies. Use a cookie cutter to shape round if desired.
- Sprinkle flaky sea salt on top. Cool on the pan 10 minutes, then transfer to a wire rack.
- Repeat with remaining dough. Store in an airtight container at room temperature for up to 3 days.
Notes
Let the brown butter cool properly before adding eggs to prevent scrambling. Add extra chocolate on top for dramatic pools of melted chocolate.
Nutrition
- Serving Size: 1 cookie