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Thick Brown Butter Chocolate Chip Cookies

Course Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Servings 8 large cookies

Ingredients

  • 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 ⅓ 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.