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Brown Butter Chocolate Chip Cookies Recipe

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★★★★★

4.8 from 104 reviews

Delight in the rich and nutty flavor of these Brown Butter Chocolate Chip Cookies, featuring a perfect balance of dark and milk chocolate chunks, a hint of lemon for brightness, and a sprinkle of flaky sea salt to elevate every bite. Chilling the dough overnight intensifies the flavor and improves texture, resulting in soft, chewy cookies with golden edges and a luscious chocolate center.

Ingredients

Scale

Butter

  • 1 cup (220g) salted European butter + 2 tbsp

Dry Ingredients

  • 1 3/4 cup (228g) all-purpose flour, spooned and leveled
  • 1 tbsp cornstarch
  • 1/2 tsp kosher salt
  • 3/4 tsp baking soda
  • 1/4 tsp baking powder

Sugars and Flavorings

  • 3/4 cup (150g) dark brown sugar, tightly packed
  • 1/2 cup (100g) granulated sugar
  • 2 tsp vanilla extract
  • 1/2 tsp fresh lemon juice

Eggs

  • 1 large egg + 1 egg yolk

Chocolate

  • 6 oz 70% dark chocolate, chopped into medium chunks
  • 3 oz milk chocolate, finely chopped (hazelnut milk chocolate recommended)

Finishing

  • Flaky sea salt, for sprinkling on top

Instructions

  1. Brown the Butter: Slice 1 cup of butter and melt it in a medium saucepan over medium heat, stirring occasionally. Watch carefully as it foams and changes from bright yellow to a rich amber color, indicating the browning process. Remove from heat immediately once browned and pour into a measuring glass.
  2. Adjust Butter Quantity: Add 1-2 extra tablespoons of butter to the browned butter until it measures exactly 1 cup. Stir to melt and set aside to cool.
  3. Mix Dry Ingredients: In a small bowl, whisk together flour, cornstarch, kosher salt, baking soda, and baking powder. Set aside.
  4. Combine Sugars and Brown Butter: Once the brown butter has cooled to warm (not hot), pour it into a large mixing bowl. Add dark brown sugar and granulated sugar, then whisk thoroughly to combine.
  5. Add Vanilla, Lemon, and Eggs: Stir in vanilla extract, fresh lemon juice, whole egg, and egg yolk. Vigorously whisk until the mixture lightens in color, about one minute.
  6. Incorporate Dry Ingredients and Chocolate: Pour the dry ingredients into the wet mixture and fold gently with a rubber spatula. Before the flour is completely mixed in, fold in the chopped dark and milk chocolates until evenly distributed. The dough should be sticky but hold shape when scooped.
  7. Scoop Dough: Using a large 2-ounce cookie scoop or 1/4 cup measure, scoop the dough onto a parchment-lined plate, aiming to have chocolate chunks visible on top of each scoop.
  8. Chill Dough: Refrigerate the dough uncovered for at least 4 hours, ideally overnight, to enhance flavor and texture.
  9. Preheat Oven and Prepare Baking Sheet: Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  10. Bake Cookies: Place 3-4 cookies spaced well apart on the baking sheet. Bake for 12-14 minutes until edges are golden and centers are slightly puffed, pale, and underdone.
  11. Shape Cookies if Needed: If cookies spread unevenly during baking, gently nudge edges inward using the inside rim of a fork immediately after removing from oven.
  12. Add Finishing Touch: Sprinkle flaky sea salt on top of the warm cookies, then allow them to rest on the pan for a few minutes before transferring to a wire rack to cool completely.
  13. Enjoy: Best served at room temperature for optimal texture and flavor. Dig in and savor!
  14. Freeze Dough: To store, chill dough overnight, then freeze scooped dough balls in a freezer storage bag for up to a few months. Bake directly from frozen following the same instructions.

Notes

  • Use high-quality European butter for richer flavor and creamier texture.
  • Chilling the dough overnight improves flavor depth and cookie texture significantly.
  • Adding fresh lemon juice brightens the dough and balances the sweetness.
  • Flaky sea salt on top enhances the chocolate and caramel notes.
  • Cookies can be frozen as dough balls for convenient baking later.
  • Use a large cookie scoop for uniform cookie sizes and even baking.
  • Watch the brown butter carefully to prevent burning; it can go from browned to burnt quickly.

Keywords: brown butter cookies, chocolate chip cookies, salted chocolate chip cookies, European butter cookies, baking, chocolate chunks, chewy cookies

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