Have you given this recipe a try? Picture this: irresistible Browned Butter Chocolate Chip cookies that are thick, gooey, and nutty! The secret? Browned butter, which adds a rich caramel flavor, and a sprinkle of sea salt flakes for the perfect balance.
Browned Butter Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour minus 2 tablespoons, and make sure it’s level, not heaping
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cup melted browned butter approximately 14 tbsp unsalted butter
- 1/2 tsp instant espresso powder
- 1/2 cup dark brown sugar loosely packed
- 1/2 cup light brown sugar loosely packed
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1 egg + 1 egg yolk room temperature
- 8 oz bittersweet chocolate bar chopped into chunks
- 2/3 cup milk chocolate chips
- Maldon salt flakes for garnish
Instructions
- Make the browned butter (see note below) and add instant espresso, letting it infuse and cool for about 20 minutes.
- In a medium bowl, sift together flour, baking soda, and salt.
- In a large bowl, mix browned butter, brown sugar, light brown sugar, and white sugar until well blended.
- Add 1 egg, beat for 1-2 minutes; then add egg yolk and vanilla extract, beat for another 1-2 minutes.
- Add dry ingredients to the butter-sugar-egg mixture, mixing just until combined (avoid overmixing).
- Gently stir in chocolate chunks and chocolate chips.
- Scoop out about 1/3 cup of dough, roll into balls, and place on a baking sheet. Refrigerate if time allows.
- Preheat oven to 350 degrees.
- Place cookie dough balls on a non-stick baking sheet, 2 inches apart.
- Bake for 14-16 minutes until edges are golden brown. Avoid overbaking.
- Transfer cookies to a wire rack to cool. Sprinkle with Maldon salt or your favorite flaky sea salt.
Notes
*How to make browned butter:*
- Cut butter into cubes.
- Melt in a pan over medium heat, whisking until it foams and turns nutty brown.
- Turn off heat and keep stirring to prevent burning. Use immediately or store until ready to bake.