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Browned Butter Chocolate Chip Cookies

Course Dessert
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6

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.
*Flour tip:* After measuring 2 leveled cups, remove 2 tablespoons of flour.