Who can resist the allure of a delicious chocolate chip cookie? This recipe takes it up a notch with the magic of browned butter, adding an incredible flavor to these cookies that will surely blow your mind! Picture this: thick, gooey, and nutty goodness. The browned butter infuses a rich caramel taste, while sea salt flakes provide the perfect touch of saltiness to balance it all out.
The Best Browned Butter Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour level, not heaping – Remove 2 tablespoons *see note.
- 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) or re-melt if already made. Mix in instant espresso and set aside for about 20 minutes to infuse and cool.
- In a medium bowl, sift 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. Add egg yolk and vanilla extract, beat for another 1-2 minutes.
- Add dry ingredients to the butter-sugar-egg mixture and mix until just combined. Be careful not to overmix.
- 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.
- Remove dough from the fridge and place on a baking sheet.
- 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 continuously.
- Once melted and foamy, with a nutty aroma and brown specs, remove from heat.
- Use immediately or store until ready to bake.
- After measuring 2 leveled cups, remove 2 tablespoons of flour.