Brown Butter, Better Cookie

Chewy chocolate chip cookies with browned butter, two chocolates, and flaky salt

Bakery-style chocolate chip cookies made with rich browned butter, soft centers, crisp edges, and two kinds of chocolate. A pinch of flaky sea salt at the finish makes these taste noticeably more special.

Equipment Needed

• Light-colored saucepan
• Mixing bowls (2)
• Whisk
• Rubber spatula
• Baking sheets (2)
• Parchment paper
• Cookie scoop or spoon

Brown Butter, Better Cookie

Bakery-style chocolate chip cookies made with rich browned butter, soft centers, crisp edges, and two kinds of chocolate. A pinch of flaky sea salt at the finish makes these taste noticeably more special.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 24 Cookies

Course: Desserts

Cuisine: American

Ingredients Method

Ingredients

  

Cookie Dough

• 3/4 cup (1 1/2 sticks) unsalted butter
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract

Chocolate

• 1 cup semi-sweet chocolate chips
• 1 cup chopped semi-sweet or dark chocolate bar

Finishing

• Flaky sea salt

Method

 

1. Brown the butter. Melt butter in a light-colored saucepan over medium heat. Cook, stirring frequently, until milk solids turn golden brown and smell nutty, about 4-6 minutes. Remove from heat and cool for 10-15 minutes.
2. Mix dry ingredients. In a medium bowl, whisk together flour, baking soda, and kosher salt.
3. Mix wet ingredients. In a large bowl, whisk browned butter, brown sugar, and granulated sugar until smooth. Add egg, egg yolk, and vanilla and whisk until fully combined.
4. Combine. Add dry ingredients to wet and stir until just combined. Do not overmix.
5. Add chocolate. Fold in chocolate chips and chopped chocolate.
6. Chill. Cover and refrigerate dough for 30 minutes.
7. Prep. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
8. Portion. Scoop dough into 2-tablespoon portions and place 2 inches apart on prepared baking sheets.
9. Bake. Bake for 10-12 minutes, until edges are lightly golden but centers still look slightly underbaked.
10. Finish. Immediately sprinkle each cookie with a small pinch of flaky sea salt.
11. Cool. Rest cookies on the baking sheet for 5 minutes, then transfer to a wire rack.

How to Know It's Done

• Oven: 350 degrees F
• Pull cookies when centers still look slightly underdone. They will continue setting on the hot pan and remain soft for days.

Cook's Notes

• Chopped chocolate creates melted chocolate pockets throughout the cookie. It is worth the extra step over chips alone.
• Dough can be portioned and frozen for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the bake time.