Brown Butter Chocolate Chip Cookies
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 18 cookies 1x
- Category: Dessert
Ingredients
Scale
- ¾ cup + 2 tablespoons unsalted butter
- 1 ¾ cups all-purpose flour (spooned and leveled)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ¾ cup brown sugar
- ¼ cup granulated white sugar
- 3 egg yolks (at room temperature)
- 1 tablespoon vanilla extract
- 1 tablespoon heavy cream
- 6 oz dark chocolate bars (chopped)
- Flaky sea salt (for sprinkling)
Instructions
- Brown the butter by melting it in a saucepan over medium heat until it turns foamy and browned. Remove from heat and let it cool to room temperature.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, cornstarch, and salt. Set aside.
- In a large bowl, whisk together cooled brown butter, brown sugar, and white sugar until combined and creamy.
- Add egg yolks, vanilla extract, and heavy cream to the butter mixture, whisking until pale and smooth.
- Fold in the dry ingredients until just combined, then gently fold in the chopped chocolate.
- Use a large cookie scoop to portion out the dough onto the prepared baking sheets, leaving 2 inches of space between each cookie.
- Bake for 10 minutes until lightly golden brown, then use a circular cookie cutter to shape the cookies while they’re still warm.
- Let the cookies cool on the baking sheet for five minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt before serving.
