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Chewy, and rich, loaded with two kinds of chocolate chips and sprinkled with a bit of sea salt, these Brown Butter Chocolate Chip Cookies are absolutely divine.
They are the best cookie to come out of my kitchen in a long while, my friends. Browning the butter gives them a layer or richness that bumps these cookies up a level.
Let me show you how easy it is to brown your butter.
Simply place 1 cup of butter in a 12 inch skillet. Allow it to melt and begin to bubble up. Keep stirring it while the temperature rises. It will start to foam and turn golden brown in color. When the aroma turns slightly nutty and the color on the bottom has darkened remove it from the heat and pour it into a bowl to cool. It needs to cool for at least 10 minutes, and up to 30 before you use it to make the dough.
Once the browned butter has cooled a bit, beat it for 2-3 minutes with the sugars, and then for another 2 after the eggs are added. It should look light and fluffy like the picture on the left. Then add the dry ingredients and chocolate chips for a dough that is spectacular in every way.
It’s best to underbake the cookies, taking them out of the oven after 9-10 minutes, or when the cookies have cracks on the outside. Let them continue to cook on the hot baking sheets. I like to press a few more chocolate chips into the top of the warm cookies and sprinkle them with sea salt crystals.
The sea salt is fabulous!
Hope you get a chance to try them!
Looking for more fabulous cookie recipes? Here are a few more we love…
Ingredients
- 1 C butter (I use salted)
- 1 1/4 C dark brown sugar, packed
- 1/2 C white sugar
- 2 eggs
- 1 egg yolk
- 1 Tb vanilla
- 2 3/4 C flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 C semi sweet chocolate chips, divided
- 1 1/2 C milk chocolate chips
- sea salt crystals
Instructions
- Preheat your oven to 350 degrees.
- Place your butter in a 12 inch skillet and heat over medium high heat. Stir it continually while it melts, bubbles up, foams and turns from yellow to golden brown. Once the butter is brown and gives off a nutty aroma, remove the pan from the stovetop and pour it into a bowl. I usually pour it into the bowl I'm going to mix the dough in. Allow it to cool for at least 10 minutes, and up to 30.
- To the brown butter, add the brown and white sugars. Beat with hand beaters, or in your stand mixer for 2-3 minutes on medium high speed, or until nice and fluffy. Add the eggs and egg yolk and beat for another 2 minutes. Add the vanilla and beat just until incorporated.
- Add the flour, baking soda and salt to the top of the bowl. Toss a bit with a fork to make sure all these dry ingredients get incorporated. Then beat again with your stand mixer until well incorporated.
- Add 1 C of the semi sweet chocolate chips and the entire amount of milk chocolate chips to the bowl. Mix just until combined.
- Scoop the dough into balls (about 2 Tb each) and place onto cookie sheets that have been sprayed with cooking spray, or have been lined with parchment paper. I like to roll the balls of dough in my hands until smooth. It works well to bake 9 per sheet.
- Bake for 9-10 minutes, or until the cookies have small cracks along the top. Be sure not to over bake.
- Remove from the oven and allow to keep cooking on the hot sheets for about 5 minutes. When the cookies have been out of the oven for 2-3 minutes, press more semi sweet chocolate chips into the top of each cookie and sprinkle with the sea salt crystals.
Enjoy!
Notes
This dough freezes super well. I like to use gallon sized freezer safe zip loc bags. When you want to bake the dough, remove from the freezer and allow it to thaw on the counter for 2-3 hours. Roll into balls and bake.
Recipe from Jamie Cooks It Up!
