Brown Butter Chocolate Chip Cookies
These brown butter chocolate chip cookies have everything you want in a good cookie - pools of chocolate, crispy edges, and a gooey soft center. Plus, they have some bonus ingredients that elevate your average homemade cookie to bakery-level greatness.
Servings: 24 cookies
Calories: 260kcal
Ingredients
- 2 sticks butter, unsalted
- 3 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 tsp vanilla extract or vanilla paste
- 2 semisweet chocolate bars, roughly chopped 8oz
- flaky sea salt for topping
Instructions
- Preheat the oven to 350°F
- To make the brown butter, heat the two sticks of butter in a saucepan over medium-high heat until it turns a light amber color. This should take between 5-6 minutes
- Once browned, take the butter off the heat and place it into the freezer to cool and harden. The goal is for the butter to become almost completely re-solid, similar to the consistency of softened butter
- While the butter is cooling, whisk together the dry ingredients. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt
- In a separate mixing bowl or stand mixer, combine the brown sugar, white sugar, eggs, vanilla, and browned butter. Whisk until thoroughly combined
- Add the dry ingredients to the mixture and mix until just combined
- Mix in the chopped bittersweet chocolate, saving about 1/4 cup to top the cookies
- Form the dough into 24 equal balls and place on a parchment lined cookie sheet. Flatten the dough balls slightly, and top with the reserved chocolate chunks
- Bake for 13 minutes. Leave on the baking sheet until completely cooled
- Top with flaky sea salt and enjoy