Brown Butter Chocolate Chip Cookies

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Two peas & their pod

Total Time

30 mins

Prep Time

15 mins

Cook Time

15 mins

Rating

(123)

Ingredients

30 cookies

1 cup unsalted butter, cut into tablespoon pieces
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1 1/4 cups light brown sugar, packed
1/2 cup granulated sugar
1 large egg
2 egg yolks
1 tablespoon pure vanilla extract
1 1/4 cups chocolate chunks
Flaky sea salt, for sprinkling on cookies

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Preparation

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Step 1

Place the butter in a light-colored medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes. Scrape the browned butter into a large bowl. Let cool to room temperature. You can put it in the fridge to speed up the process.

Step 2

In a medium bowl, whisk together the flour, baking soda, and salt.

Step 3

In the bowl of a stand mixer, combine the browned butter, brown sugar, and granulated sugar. With the beater blade, mix until well combined. Add the egg, egg yolks, and vanilla. Mix until smooth, scraping down the sides of the bowl with a spatula as necessary.

Step 4

Turn off the mixer and add all the dry ingredients. Mix on low until just combined. Don’t over mix.

Step 5

Stir in the chocolate chunks (can use chocolate chips). Scoop the dough into balls, about 2 tablespoons per cookie, and chill the balls in an airtight container for at least 2 hours. You can chill the dough balls for up to 48 hours.

Step 6

When ready to bake, remove the dough from the fridge and preheat the oven to 350 degrees F. Place the balls on a large baking sheet that has been lined with parchment paper. Leave about 2-inches of space between each cookie.

Step 7

Bake for 10 to 14 minutes or until cookies are set around the edges, but still soft in the center. Remove from the oven and sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.