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Brown Butter Dark Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies
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Rich, bakery-style cookies featuring nutty browned butter, chopped dark chocolate bars, and flaky sea salt. Perfectly crisp edges with a thick, chewy center.

Ingredients

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  • ¾ cup + 2 tbsp (196 g) European-style salted butter
  • 1 ¾ cups (219 g) all-purpose flour, spooned and leveled
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine salt
  • ¾ cup (165 g) dark brown sugar, packed
  • ¼ cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tbsp (15 ml) pure vanilla extract
  • 7 oz (198 g) dark chocolate bar (60–70% cacao), chopped into assorted chunks
  • Flaky sea salt (for finishing)

Instructions

    1. Brown the butter: Melt butter in a light-colored saucepan over medium heat. Simmer 8–10 minutes until foaming subsides, nutty aromas develop, and golden-brown milk solids settle on the bottom. Pour into a bowl, scraping all brown specks from the pan.
    2. Cool the butter: Set the bowl over an ice-water bath and stir for 4–5 minutes until the butter cools to a soft, spreadable consistency.
    3. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and fine salt.
    4. Mix wet base: Beat the cooled brown butter with an electric mixer for 1 minute. Add brown sugar and white sugar; cream for 2 minutes. Add the egg, egg yolk, and vanilla, beating for an additional 2 minutes until pale and creamy.
    5. Combine & fold: Gently fold in dry ingredients until mostly incorporated, then fold in the chopped chocolate chunks.
    6. Portion & chill: Use a 2-tablespoon cookie scoop to form 16 dough mounds. Chill the dough balls in the refrigerator for 15 minutes.
    7. Bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Place dough balls 2 inches apart (6 per sheet) and bake for 10–11 minutes until edges are light golden and centers are soft.
    8. Shape & finish: Immediately swirl a round cookie cutter around each hot cookie on the tray to create a circular shape. Top with extra chocolate chunks and flaky sea salt. Cool 5 minutes on the sheet, then transfer to a wire rack.

Notes

    • Butter Consistency: Make sure the browned butter is cooled to a soft paste before creaming; warm butter causes the dough to spread thin.
    • Bar Chocolate vs. Chips: Chopped chocolate creates layered ribbons and glossy pools that standard baking chips cannot replicate.
    • Freezer Friendly: Freeze unbaked dough balls on a baking sheet for 1 hour, then store in an airtight bag for up to 3 months. Bake straight from frozen at 350°F for 12–13 minutes.

Find it online: https://cakeshungry.com/brown-butter-chocolate-chip-cookies/