Thick Brown Butter Chocolate Chip Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 large cookies 1x
- Category: Dessert
Ingredients
Scale
- 10 tablespoons unsalted butter (140g)
- ¾ cup packed light brown sugar (150g)
- ¼ cup white sugar (55g)
- 1 large egg
- 1 egg yolk
- ¾ teaspoon salt (adjust to ½ teaspoon if you prefer less salt)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 â…“ cup all-purpose flour (170g)
- 4 oz dark chocolate (113g)
- 4 oz milk chocolate (113g)
Instructions
- Melt the butter in a non-stick pan on medium-low heat until it turns brown with a nutty aroma.
- Reduce heat to the lowest setting, add sugars, and whisk for 1-2 minutes to dissolve.
- Remove from heat, cool for 5-10 minutes. It should be warm but not hot.
- Add egg and yolk, whisk until the mixture is light and smooth (1-2 minutes).
- Add dry ingredients, fold with a spatula until almost mixed.
- Fold in chopped chocolate until evenly dispersed.
- Use a 2″ scoop to make 8 ~80g balls. Don’t press them, just gently shape.
- Optional: Place a few chocolate chunks on top.
- Refrigerate for at least 30 minutes, ideally 2 hours or longer.
- Preheat oven to 375°F, line a large cookie sheet with parchment paper.
- Place balls on the sheet, keeping 3″ between each.
- Bake for 10-12 minutes, depending on desired softness.
Notes
- Don’t mix butter and sugar on high heat; it may crystallize. If in doubt, remove from heat before adding sugar.
- Ensure the butter-sugar mix isn’t too hot when adding eggs.
- Add chocolate gradually to avoid melting in the dough.
- Instead of dark and milk chocolate, use all semi-sweet.
- Freeze dough balls in an airtight container; bake directly from frozen, adjusting baking time by 2-4 minutes as needed.
