Brown Butter Chocolate Chip Cookies
These brown butter chocolate chip cookies feature crisp edges, a soft chewy center, and are loaded with both dark chocolate chunks and semi-sweet chips for an irresistible sweet-salty treat.
Equipment
Ingredients
For the Cookies
salted butter (room temperature)
115 g
all-purpose flour
150 g
bread flour
150 g
baking soda
1 tsp
kosher salt
1 tsp
dark brown sugar
200 g
granulated sugar
100 g
egg (large)
2 piece
egg yolk (large)
1 piece
vanilla bean paste
2 tsp
dark chocolate (roughly chopped)
150 g
semi-sweet chocolate chips
150 g
flaky sea salt
2 tsp
Instructions
Make Brown Butter
Melt butter in saucepan over medium heat, stirring frequently until it foams and milk solids turn deeply golden brown with nutty aroma.
Cool Brown Butter
Transfer browned butter to heat-proof bowl. Place in freezer on folded tea towel until thickened but not solid.
Mix Dry Ingredients
While butter cools, whisk both flours, baking soda, and kosher salt in medium bowl until evenly combined.
Cream Wet Ingredients
Place cooled browned butter in stand mixer with paddle attachment. Add both sugars, eggs, egg yolk, and vanilla. Mix on medium until light brown and fully incorporated.
Combine Dough
Add flour mixture to wet ingredients on low speed until mostly incorporated. Add chocolate chunks and chips, mixing just until distributed without overmixing.
Chill Dough
Cover bowl with plastic wrap and refrigerate for at least 24 hours or up to 3 days. This rest period develops flavor and improves texture.
Portion and Shape
Let dough come to room temperature. Portion into 140g balls using food scale for consistency. You should get 8 large cookies.
Add Sea Salt Topping
Dip tops of each cookie ball in flaky sea salt. Place on parchment-lined baking sheet and cover with plastic wrap. Chill while oven preheats.
Preheat Oven
Preheat oven to 180°C (350°F). Position rack in center of oven.
Bake Cookies
Place 3 cookies on baking sheet with 7cm spacing. Bake until beginning to spread and turn golden, rotating sheet halfway through.
Bang and Flatten
Remove tray and bang firmly on counter several times to flatten cookies. Return to oven and bake until surface is lightly golden and edges darker. Repeat banging process.
Cool and Serve
Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely. Serve warm with vanilla ice cream if desired.
Storage
Store in airtight container. Dough can be frozen for up to 3 months - thaw overnight in fridge before baking
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