Brown Butter Chocolate Chip Cookies
Rich and chewy brown butter chocolate chip cookies with crisp buttery edges, pools of chopped chocolate, and a sprinkle of flaky sea salt.
Ingredients
- 1 cup unsalted butter
- 2 ¼ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup firmly packed brown sugar
- ¾ cup granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1 tablespoon heavy cream
- 2 ½ teaspoons vanilla extract
- 1 ¾ cups chopped chocolate
Instructions
- Heat the butter in a saucepan until it is all melted, darker in color, and the milk solids are caramelized. The butter should smell nice and nutty.
- Chill the butter in the freezer for 10 minutes.
- Mix together the flour, cornstarch, baking soda, and salt together in a small bowl and set aside.
- Beat the butter and both sugars until light and fluffy.
- Add in the egg, yolk, cream, and vanilla. Beat well.
- Stir in the flour mixture and mix until just combined.
- Fold in the chopped chocolate.
- Portion the cookie dough into balls and set aside to rest while the oven preheats, preferably in the refrigerator.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Place the cookie dough 2-inches apart on your baking sheets and bake for 8 - 10 minutes, or until golden brown.
- Allow the cookies to rest on the baking sheet for one minute before transferring to a wire rack to cool completely. Top with flaky sea salt while still warm.
Video
Notes
Allowing the cookie dough to rest is optional, but highly recommended for better flavor and texture. If the dough feels dry or crumbly, add 1 additional tablespoon of heavy cream. For thicker cookies, chill the dough balls for 30–60 minutes before baking. For the best chocolate pools, use chopped chocolate instead of chocolate chips.
Nutrition
Serving: 1gCalories: 261kcalCarbohydrates: 33gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 4gCholesterol: 43mgSodium: 172mgFiber: 1gSugar: 22g
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