Brown Butter Chocolate Chip Cookie Recipe

BROWN BUTTER

Place your pan or skillet on a burner on the stove. Place a medium size heatproof bowl next to your work space. Be prepared to stay with your butter for the next 5-10 minutes as you will need to keep it moving and work quickly as it browns to ensure success with this process.
1 cup (227g) unsalted butter
Place the butter in the pan or skillet then turn the burner to medium heat (medium is very important in this process). Use a silicone spatula or wooden spoon to stir the butter constantly while it melts.
Once the butter has melted, it will start to sizzle and white foam will appear on the surface. Continue stirring. If the butter is sizzling too aggressively, turn the heat down a bit.
After about 5 minutes, the foam will start to disappear and you will notice white milk solids collecting at the bottom of the pan. These are what will cook and turn the butter brown.
As the milk solids cook, they will go from light brown to brown to amber colored very quickly, at which point, the mixture will start to smelly intensely like caramel and toffee. Remove the pan from the heat, continue to stir in the hot pan, then quickly but carefully pour all of the butter and the milk solids into the prepared bowl to stop the cooking process. You want to stop the process when the milk solids are dark amber but before they burn (there are mere seconds between these two points, so watch carefully).
Add the water to the butter, stir vigorously to incorporate, then allow the butter + water mixture to cool for about 10-15 minutes before proceeding with the recipe.
2 Tablespoons (30mL) water

CHOCOLATE CHIP COOKIE DOUGH

In a large bowl, toss together the flour, baking soda, cornstarch and salt. Set aside.
2 and ¼ cups (270g) all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cornstarch, 1 teaspoon salt
In a medium sized bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar. When sugar clumps disappear, whisk in the egg, egg yolk, and vanilla.
1 cup (200g) firmly packed brown sugar, ½ cup (100g) granulated sugar, 1 large egg + 1 large egg yolk, 1 and ½ teaspoons vanilla extract
Pour the wet ingredients into the dry ingredients and mix together with a large spatula. Fold in the chocolate chips and stir until evenly dispersed.
1 and ½ cups (255g) chocolate chips2
Chill the dough: roll the chilled dough into balls (I use this #50 cookie scoop for all of my standard size cookies) and place balls of dough onto a large baking sheet, large platter, or something else flat that you can stick in the refrigerator so the dough can chill. You could also chill the whole bowl of dough, but this dough is difficult to scoop once chilled, and chilling is mandatory. Cover the dough balls/bowl of dough and chill in the refrigerator for at least 2 hours and up to 3 days.
When you are ready to bake the cookies, move a rack to the middle position in the oven, then preheat it to 350ºF (177ºC). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
Place no more than 8 balls of dough onto each cookie sheet. If you like, you can press a few more chocolate chips on top/sides of the dough balls for aesthetic purposes.
Bake the cookies for 10-11 minutes or until edges just start to turn brown. Remove from oven, sprinkle with sea salt (if using), and allow cookies to cool on the baking sheet for 5-10 minutes before moving to a wire rack to cool completely. Store cookies in an airtight container at room temperature, up to 7 days. Baked cookies may be frozen up to 3 months. You may also freeze rolled cookie dough up to 3 months. Bake frozen for 11-12 minutes.
flaky sea salt

Brown Butter Chocolate Chip Cookie Recipe

Ingredients

BROWN BUTTER

CHOCOLATE CHIP COOKIE DOUGH

Instructions

BROWN BUTTER

CHOCOLATE CHIP COOKIE DOUGH

Notes

Nutrition Disclosure